Nancy’s Cheesy Baked Spaghetti Squash
A comforting and hearty baked spaghetti squash recipe with savory bacon, rich tomato sauce, and gooey melted cheese for a healthy twist on classic pasta dishes.
Ingredients
olive oil cooking spray
spaghetti squash, halved lengthwise and seeded
bacon, chopped (more to taste)
olive oil (optional)
onion, chopped
minced garlic
salt and ground black pepper
red wine
diced tomatoes (2 cans 14 ounces each)
Italian seasoning
shredded mozzarella cheese
grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Spray a baking dish with olive oil cooking spray.
- Place the spaghetti squash halves cut-side down on the prepared dish. Roast for 40-45 minutes until tender and easily shredded with a fork.
- While the squash is roasting, heat a skillet over medium heat and cook the chopped bacon until crisp. Remove bacon and set aside, reserving some bacon fat in the pan.
- Add olive oil (if using) to the bacon fat and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Pour in the red wine to deglaze the pan and let it reduce by half, about 3-5 minutes.
- Add diced tomatoes, Italian seasoning, salt, and pepper. Simmer sauce for 15-20 minutes, stirring occasionally.
- When the spaghetti squash is cool enough to handle, use a fork to scrape out the strands into a large bowl.
- Add cooked bacon to the sauce and stir to combine, then mix sauce with the spaghetti squash strands until well coated.
- Transfer mixture back into the squash shells or a baking dish. Top evenly with shredded mozzarella and grated Parmesan cheese.
- Bake in the oven for an additional 10-15 minutes until the cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes before serving warm.
