bacon alfredo spaghetti squash

Bacon Alfredo Spaghetti Squash

Course Entree
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Author Ashlee Marie


  • 1 Spaghetti squash
  • 10 slices bacon
  • 3 Tbsp all-purpose flour
  • 1 tsp fresh crushed garlic optional
  • 1 C whole milk
  • 1/2 C heavy whipping cream
  • 1/2 C Parmesan freshly grated
  • 1/2 tsp salt
  • dash pepper


  • preheat the oven to 375
  • Slice the spaghetti squash in half lengthwise and place open side down on a baking pan
  • bake for 40 mins
  • chop the bacon and fry in a 12 inch seasoned skillet
  • scoop out the bacon and drain on a paper towel
  • pour the bacon grease out but keep 2 Tbsp in the pan
  • add the flour and stir, into a roux - it will darken to the color of a penny, if you like garlic I recommend adding it once it starts to darken.
  • add the milk and cream and keep stirring until it's thick
  • take off the heat and add the Parmesan, salt and pepper
  • when the squash is done flip over and take a fork and shred the inside of the squash
  • split the alfredo between the two halfs of the spaghetti squash
  • sprinkle the bacon on each half and sprinkles some extra Parmesan on top as well.
  • place back in the oven for 10-15 mins
  • stir the squash, sauce and bacon and serve warm