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Spaghetti squash is one of those veggies that you just can’t forget. Once cooked its bizarre consistency mimics that of broken al dente pasta. There are numerous ways to prepare it, from Asian to Italian, but I have to say, this is by far my favorite recipe. This combination of flavors just works; the bacon and pecorino are a match made in heaven. The squash makes an excellent side dish or a fun substitute in thin noodle recipes. While I am partial to the flavor of bacon, this recipe can easily be adapted for vegetarians.

Warm Spaghetti Squash Salad


1 spaghetti squash (about 3 pounds)

6 slices bacon, Optional

2 TBS balsamic vinegar

1 tsp fresh lemon juice

1/4 cup olive oil

2 TBS Italian parsley, chopped

1/3 cup pine nuts

2 tsps red pepper flakes, crushed

pecorino, shaved

1/4 tsp salt

1/8 tsp ground pepper


Preheat the oven to 350 degrees. Cover baking sheet with foil.

Slice the squash in half, scrape out the seeds with a spoon and place it cut side down on baking sheet. Cover with foil. Bake for 20 minutes.

Remove from oven and place the bacon next to the squash and cook uncovered for 25 minutes, until squash is soft and bacon is crisp.

In a small bowl, stir together vinegar, lemon juice, olive oil, parsley, salt and pepper.

Lightly toast the pine nuts at 325 degrees for 4-6 minutes. Crumble bacon and set aside.

Scoop out the squash from its shell and place the strands on a platter. Pour dressing over the squash.

Top with pine nuts, bacon and pecorino. Toss gently and serve.