You all know I’m a pasta lover but eating pasta for dinner every single night probably isn’t the healthiest thing in the world. My husband kept telling me that I needed to try substituting spaghetti squash for my pasta, and I just kept telling him it wouldn’t work. Well I was wrong. We made this spaghetti squash with bacon, pesto, and a fried egg for dinner last week and it was delicious. And I didn’t even miss my pasta. It does take a little while but most of it is just waiting for the squash to roast. Once the squash is roasted and cooled, it’s done in a matter of minutes.
First, roast your squash in the oven at 350 degrees for about an hour. If your squash is small, it might take less time. Once it’s been roasted, let it cool for 20-30 minutes or until cool to touch. While it’s cooling, make your pesto. I use my favorite pesto recipe. When it’s cool enough to handle, cut it in half lengthwise.
Scoop out the seeds with a spoon then using a fork, scoop out the flesh of the squash so it turns into stringy, spaghetti like, strands.
Put all of the squash into a large bowl and set aside.
Heat a large sauté pan over medium heat and add chopped up bacon. We always use pre-cooked Hormel bacon but you could just as easily use uncooked as well. Cook bacon until nice and crispy then remove from the pan using a slotted spoon (so oil stays in the pan) and set aside.
Using the same pan you cooked the bacon in, fry your eggs. You’ll want at least one fried egg per person. Once your eggs are done, remove from pan. Don’t be tempted to skip out on this step; the fried egg really makes a huge difference.
Next, heat up the spaghetti squash in the same pan. Heat it up for 4-5 minutes or until the squash is hot.
Once the spaghetti squash is hot, mix it with your pesto and bacon in a large bowl. Serve hot with fried eggs on top. And enjoy!
Spaghetti Squash with Pesto and Fried Egg
(Print this recipe)
- 1 large spaghetti squash
- 4-6 pieces of bacon, cut up into bite-sized pieces
- 1 large spaghetti squash
- 4-6 pieces of bacon , cut up into bite-sized pieces
- Put your spaghetti squash on a baking sheet lined with parchment paper. Roast in the oven at 350 degrees for 45-60 minutes depending on the size of the squash.
- Once squash is roasted, allow to cool for 20-30 minutes or until cool enough to handle. While cooling, make your pesto using this recipe.
- Cut the squash in half lengthwise then scoop out the seeds with a spoon.
- After seeds have been removed, use a fork to scrape out the flesh of the squash to create stringy strands of squash. Put squash in a large bowl and set aside.
- Heat a large sauté pan over medium heat. Add chopped bacon and cook until crispy. Once crispy, remove bacon from the pan with a slotted spoon.
- Fry eggs in the same pan you cooked the bacon. Once eggs are fried, set aside.
- Heat the spaghetti squash in the same pan you've been using. Add a little salt and pepper to taste. Heat for 4-5 minutes or until hot.
- Once squash is hot, remove from pan and mix with pesto and chopped bacon.
- Serve squash mixture hot topped with a fried egg (or two).
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