Tuscan Spaghetti Squash
- 1 spaghetti squash, halved lengthwise and deseeded
- 1 cup water
- 7 strips thick-cut bacon, cut into ½-inch pieces
- 1 large shallot, minced
- 2 garlic cloves, minced
- 4 large Roma tomatoes, cut into ½-inch dice
- salt and ground black pepper to taste
- 5 ounces baby spinach
- 1 cup half-and-half
- ½ cup freshly grated Parmesan cheese, plus more for garnish
- ¼ cup small basil leaves, or to taste
- Preheat oven to 400°F (200°C).
- Put squash halves cut-sides down onto a rimmed baking sheet. Pour water around the squash.
- Roast in preheated oven until tender, 55 to 60 minutes; let cool slightly.
- While the squash cools, heat a skillet over medium-high heat. Cook and stir bacon in hot skillet until crisp, 3 to 5 minutes per side. Remove bacon with a slotted spoon to a plate lined with paper towel.
- Drain all but 2 tablespoons bacon drippings from the skillet and return to medium-high heat.
- Fry shallot and garlic in bacon grease until golden brown and fragrant, 1 to 2 minutes; add tomatoes and season with salt and pepper. Continue cooking until tomatoes break down, 2 to 3 minutes; add spinach and cook just until wilted, 1 to 2 minutes.
- Stir half-and-half and parmesan cheese into the spinach mixture to melt the cheese. Reduce heat to low and cook at a simmer until the sauce thicken, 5 to 7 minutes.
- Drag a fork from the edge of the squash toward the middle to strip the squash into strands; divide between 4 bowls; top with spinach sauce and bacon. Garnish with Parmesan cheese and basil to serve.
If you're not convinced of the magic of spaghetti squash, you can still make this recipe to serve atop pasta or rice.
What others are saying
Laura Griffin says:
Delicious! I love spaghetti squash but sometimes struggle with ways to jazz it up. I was super impressed with how this Tuscan version turned out. The spinach and tomatoes was perfect. Also, how can you go wrong with bacon? I think I have a new favorite!
Greg Jones says:
I am new to eating spaghetti squash, and I've prepared it a handful of times. This is definitely one of my favorite recipes. The spinach sauce was also really good
Melissa Hunter says:
It took me awhile to really enjoy spaghetti squash, but this is so good! I did use heavy cream instead of half and half though Yes, extra fat but that's ok, it was yummy!
Alex Cabral says:
I made a couple changes to this recipe like adding shredded chicken and using full fat coconut milk instead of half and half. It just felt like it was missing something, but the chicken helped make it a fuller dish. The recipe was really simple, so I loved that about it.
McKenzie C says:
I used regular angel hair pasta, and used the rest of the ingredients in the recipe to make a delicious Tuscan pasta. I also used cherry tomatoes cut in half instead of Roma, and an onion instead of shallot so that I didn't have to make an extra trip to the store. Turned out great!