Looking for a delicious, low-carb alternative to traditional spaghetti? This Keto Spaghetti Squash recipe is filled with flavorful bacon, spinach, and creamy goat cheese, the perfect comforting and healthy pasta alternative.
Spaghetti Squash with Bacon, Spinach, and Goat Cheese
You’ll love this easy keto spaghetti squash recipe for its versatility and ability to mimic the texture of traditional spaghetti. Whether you’re following a ketogenic diet or simply looking to incorporate more vegetables into your meals, this recipe is a great option. In addition to being low in carbs, spaghetti squash is also packed with nutrients.
This recipe is simple, delicious, and healthy – even with bacon.
Crumble a bit of goat cheese, and you’ll have a perfectly paired duo that will make you forget you’re actually eating a giant bowl of squash (and spinach!).
Is spaghetti squash keto?
The short answer — yes. Spaghetti squash can be a keto-friendly option for those following a ketogenic diet. It is a low-carb, low-calorie vegetable that is high in nutrients such as vitamin C, vitamin A, and potassium. One cup of cooked spaghetti squash contains about 6 grams of carbs and 42 calories, making it a suitable choice for those following a low-carb diet. In addition, it can be used as a substitute for traditional pasta in many dishes, providing a satisfying and flavorful alternative without the added carbs.
How to Make Keto Spaghetti Squash
Cook the spaghetti squash in either the oven or air fryer (an air fryer spaghetti squash cooks faster, but you can’t cook as much at once compared to oven-roasted spaghetti squash).
In a large skillet, cook the bacon over medium heat until the edges start to turn brown (about 2 minutes). Turn the heat to low and continue cooking for an additional 3 minutes.
Increase the heat to high and add the apple cider vinegar to the pan. Scrape the bottom of the pan with a spatula to remove any brown bits.
Turn the heat down to medium-low and add the chopped onion, salt, pepper, and red pepper flakes. Stir and allow the onions to sauté until they are soft and translucent. Add the minced garlic and sauté for an additional minute or two.
Add the spinach to the skillet, one handful at a time, stirring after each addition. When the spinach is finished cooking, turn off the heat and set aside.
Check on the squash and remove it from the oven when it is fully cooked. Use a fork to separate the flesh from the skin.
Add the squash to the skillet with the bacon and spinach, and gently mix everything together.
Serve immediately with a generous amount of goat cheese or other favorite cheese.
What to Serve with Keto Spaghetti Squash
This delicious meal is perfect as a stand-alone meal or served as a side dish with your favorite protein such as baked chicken, salmon, or steak.
More Delicious Spaghetti Squash Recipes
- Chicken and Broccoli Stuffed Spaghetti Squash (+ Video)
- Cheesy Twice-Baked Spaghetti Squash Recipe
- Cheesy Buffalo Chicken Spaghetti Squash Recipe
- BBQ Chicken Spaghetti Squash Casserole with Kale
Keto Spaghetti Squash
- 1 spaghetti squash - sliced lengthwise and seeded
- 2 tablespoon olive oil
- 6 thick-cut slices of bacon - cut into 1-inch pieces
- 2 tablespoon apple cider vinegar
- 1 yellow onion - finely chopped
- salt + pepper
- 4 cloves garlic - minced
- 1 teaspoon red pepper flakes
- 15 oz. fresh spinach
- Goat cheese for topping
- Roast spaghetti squash according to instructions in the notes.
- About halfway through cooking the squash, start preparing the bacon. In a large skillet over medium heat add the bacon slices. Stirring frequently, cook the bacon over medium heat until the edges just start to turn brown, approximately 2 minutes. Turn heat to low and continue to cook for an additional 3 minutes.
- When the bacon is done cooking, turn up the heat to high and add the apple cider vinegar to the pan while scraping the bottom with a spatula to remove any brown bits stuck to the bottom. Turn heat back down to low medium-low and add the chopped onion along with a dash of salt, pepper and red pepper flakes. Stir it all together and allow it to saute until onions turn soft and translucent, stirring occasionally. Add in the minced garlic and stir again. Allow the garlic and onions to saute for an additional minute or two and then add the spinach to the skillet, one handful at a time (it shrinks to nothing). Stir after each addition, making room for more for more spinach.
- When spinach is finished cooking, turn off heat and set aside. Meanwhile, check on the squash. As soon as the squash is fully cooked, remove from the oven. Use a fork to peel flesh away from the skin (this should be easy). Add to the skillet with the bacon and spinach and gently mix everything together.
- Serve immediately with a generous amount of goat cheese or other favorite cheese.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Melissa Barnaby says
I LOVE this recipe! It is so yummy and flavorful. Because it is decadent in flavor, you don’t realize that it is also a fairly low calorie dish. I add a few grilled shrimp and make a full meal of it. It also lends itself well to leftovers as long as you add the goad cheese after it’s plated (because no one wants microwaved goat cheese).
Jessica Randhawa says
Thank you for the lovely feedback Melissa 🙂
Soo yummy! Best part of it is I didn’t feel guilty after eating it!