Caramelized Onion Bacon Spaghetti Squash
Indulge in the savory comfort of Caramelized Onion Bacon Spaghetti Squash, a low-carb delight that's bursting with rich, smoky flavor. This recipe transforms tender roasted spaghetti squash into a luscious base, paired with crispy bacon bits and deeply caramelized onions for a perfect balance of sweetness and saltiness. Infused with the subtle aroma of garlic and finished with a sprinkle of nutty Parmesan cheese and fresh parsley, this dish is both wholesome and indulgent. Perfect as a main dish or a flavorful side, it’s an irresistible option for those seeking a gluten-free, keto-friendly meal packed with satisfying textures and bold flavors.
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 slices bacon
- 2 medium yellow onion
- 3 cloves garlic
- 0.25 cup parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 2 tablespoons of olive oil over the cut sides of the squash and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until the flesh is fork-tender.
While the squash is roasting, dice the bacon into small pieces and cook it in a large skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pan.
Slice the yellow onions thinly. Add the onions to the skillet with the bacon grease and cook over medium-low heat, stirring occasionally, for 20-25 minutes or until deep golden brown and caramelized.
Mince the garlic and add it to the onions in the last 5 minutes of cooking. Stir frequently to prevent burning.
Once the squash is cooked, remove it from the oven and allow it to cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large mixing bowl.
Add the caramelized onions, crispy bacon, 1 tablespoon of olive oil, remaining salt and pepper, and parmesan cheese to the spaghetti squash. Toss to combine.
Serve warm, garnished with chopped fresh parsley. Enjoy!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 4999 mg | 217% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 39.0 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 559 mg | 43% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2044 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
