Creamy Bacon Garlic Spaghetti Squash


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I’ve seen spaghetti squash recipes floating around Internet, but have usually been too intimidated to try them. Then, I found a helpful Kitchn article and Inspired Taste video that break down exactly how to bake the spaghetti squash and the right technique to “fork out” — I’m sure this is the technical term– the squash into spaghetti-like pieces. It is seriously easy. It’s a good thing too, because I was finally able to make a recipe that has been haunting my Pinterest board for years: Creamy Whole30* Bacon Garlic Spaghetti Squash.

I am not exaggerating when I say that this was the easiest and most delicious recipe I’ve tried to date. There are only 8 ingredients, including salt, pepper and olive oil. The longest part is cooking the squash. But once that’s done, you can throw together the sauce in under 20 minutes. The result is a creamy casserole that is both delicious and lactose-free (a HUGE win for me). I may or may not have eaten 3/4 of the dish in one sitting.   I’ll try to do a step by step break down of the best techniques for cutting the squash up at a later date, but I wanted to share this as soon as possible. I hope you enjoy. – Aheli

“Creamy” Bacon, Broccoli and Spaghetti Squash Casserole” 

Total Time

Prep: 15 minutes

Inactive: 20 Minutes to 1 Hour

Difficulty: Easy


  • 3-4 cups cooked Spaghetti squash
  • Olive Oil, Salt and Pepper
  • 8 pieces cooked and chopped bacon
  • 1 1/2 steamed broccoli


  • 1 Cup Full Fat Coconut Milk
  • 1 Medium egg
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • Fresh ground pepper


  • Carbon steel or cast iron pan
  • Sauce Pan to steam broccoli and make sauce
  • 3 side bowls
  • Oven Mitts
  • Baking Tray
  • Parchment Paper
  • Tongs
  • Large wooden spoon
  • Plate and Paper Towel
  • Casserole dish


  1. Cut spaghetti squash in half.
  2. Drizzle olive oil on both sides of the squash and season with salt + pepper.
  3. Place squash cut-side down on parchment paper and bake at 375 degree F until soft. This should take about 40-60 minutes depending on your oven.
  4. While cooking the squash, steam broccoli in sauce pan until soft.  Once done, set broccoli aside.
  5. Once squash is done, take a fork and “scrap” all the insides into a casserole dish.
  6. Cut bacon into 1.5 inch strips and cook. Set aside once done.
  7. Whisk all the “sauce” ingredients in a saucepan. Heat sauce for about 5-8 minutes.
  8. Add steamed broccoli, bacon and sauce to casserole dish. Be sure to evenly distribute sauce over the spaghetti squash.
  9. Heat in oven until warm.


*Don’t be turned off by the “Whole30” name. I’m not Whole 30, or Paleo or Gluten-free, but I like Whole30 recipes for their lactose-free recipes ideas.


Recipe Card:

Creamy Bacon Garlic Spaghetti Squash Casserole

This creamy bacon garlic spaghetti squash casserole is easy and DELICIOUS. Get ready for the perfect cold weather comfort food with a healthy(ish) twist. 


  • 3-4 cups spaghetti squash
  • 8 pieces bacon
  • 1.5 cups broccoli (fresh or frozen)


  • 1 cup full fat coconut milk
  • 1 egg (medium)
  • 1 tsp sea salt (to taste)
  • 1 tsp garlic power
  • 1 tsp ground pepper (to taste)
  1. Cut Spaghetti Squash in Half

  2. Place squash cut-side-down on parchment paper and bake at 375 degree F until soft. 

  3. While squash is cooking, steam broccoli on the stove for about 10 minutes. Once done, set aside. 

  4. Take fork and scrape all the insides into a casserole dish.

  5. Cut Bacon stripes into small 1.5 inch pieces. 

  6. Whisk all sauce ingredients in sauce pan. Heat sauce for 5-8 minutes on medium heat. 

  7. Add steamed broccoli, bacon and sauce to casserole dish. Pour evenly over the casserole. 

  8. Place in the oven until warm. 



One response to “Creamy Bacon Garlic Spaghetti Squash”

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