March 7, 2014

Spaghetti squash and bacon casserole

Finished spaghetti squash and bacon casserole.

Spaghetti squash... I can't believe there used to be a time in my life when I didn't really care for you. Now, you are all over my blog with tons of recipes (almost always involving cheese). 

Posts may contain affiliate links. If you purchase an item from these links, a small percentage goes to support the work of this blog. As an Amazon Associate I earn from qualifying purchases.

Now, I'm a little sad to see that there are only two of you left in the basement. We've eaten our way through so many of you this winter and past fall. This may be one of my favorite ways yet...

This recipe was inspired by a recent post on The Kitchn; however, I changed it up quite a lot. 

This is a dish that could really be served at any meal. We had it for dinner with a side of broccoli, but I think it would be great for lunch or brunch as well because of the eggs and bacon in it. It would be a complete meal with a simple salad. This recipe will make about 4 main dish servings.

Top of a finished spaghetti squash and bacon casserole.

Spaghetti squash and bacon casserole
1 spaghetti squash (about 2 to 2-1/2 lbs.)
sea salt and freshly ground black pepper
5 slices of bacon
1 small-medium yellow onion, diced
2 cloves garlic, minced
1/4 teaspoon dried thyme
2 large eggs
1/2 cup whole milk or half and half
1 tablespoon cornstarch
1/3 cup plus 2 tablespoons grated Parmesan cheese
parsley or extra dried thyme, for garnish, optional

Preheat the oven to 350 degrees. Halve the spaghetti squash lengthwise and scrape out the seeds. Place on a baking sheet cut side up and season with a pinch of salt and pepper. Bake until you can pierce it with a fork, about 25 minutes. Set aside to cool slightly. Turn up the oven to 400 degrees.

In the meantime, cook the bacon in a skillet until crisp. When crisp, set aside on a paper towel. Drain the bacon grease from the pan, leaving about 1 teaspoon. Cook the onion in the bacon grease over medium heat until it becomes translucent. Stir in the garlic, a pinch of salt, and a couple grinds of black pepper, and thyme and cook for another minute. Turn off the heat. 

In a large bowl, whisk the eggs. Then whisk in the milk/half and half and cornstarch until the cornstarch is dissolved. Stir in the 1/3 cup Parmesan. Use a fork to scrape out the spaghetti squash and add it to the bowl. If a lot of water has collected in the squash, drain it off first. Stir well to combine. Dice the cooked bacon and stir it into the mixture along with the onion and garlic mixture.

Use the paper towel from draining the bacon to grease a baking dish (I used an 8-inch round). Then pour the mixture in and spread it evenly. Top with the remaining 2 tablespoons of Parmesan.

Bake for about 25-30 minutes, until the casserole is slightly puffed and golden. Let cool for about 5 minutes and then serve topped with parsley or additional thyme, if desired.

Scooping spaghetti squash and bacon casserole onto a serving plate.

21 comments:

  1. I love all things squash! Your casserole looks hearty and delicious, Amy.
    Happy Friday!
    Angie

    ReplyDelete
  2. Ooh, this looks and sounds SO fantastic! I need to get in another spaghetti squash dish or two before they're completely out of season!

    ReplyDelete
  3. Yum, nothing like a casserole for comfort food! My hubby would love the bacon and I would love the squash. This is perfect for us!

    ReplyDelete
  4. This looks like the creamiest, cheesiest spaghetti squash ever. Delicious! Have a wonderful weekend!

    ReplyDelete
  5. What a great and creamy looking dish!

    ReplyDelete
  6. I love spaghetti squash and use it often as a pasta sub. I love the idea of eating it in a yummy casserole dish :)

    ReplyDelete
  7. I'm a spaghetti squash lover and you did it proud! This looks and sounds amazing Amy! I was drooling over the same post on the kitchn.

    ReplyDelete
  8. I have never seen a spaghetti squash.... this casserole looks delicious! I love veggie dishes like these.

    ReplyDelete
  9. What a great combination of flavors! Deliciously satisfying meal! :) ela

    ReplyDelete
  10. This is such a brilliant idea! Spaghetti squash combined with bacon and cheese - wow! I think this would not last long in my house! Thanks for sharing

    ReplyDelete
  11. The same thing happened to me. I went from having no interest in spaghetti squash to loving it! What a great way to use it.

    ReplyDelete
  12. Wow, this sounds really fantastic. Love the addition of the bacon!

    ReplyDelete
  13. This casserole looks delicious - everything is a bit better with bacon!

    ReplyDelete
  14. I love anything with bacon in it! And I know how you feel about making the same thing over and over and not feeling like taking photos :)

    ReplyDelete
  15. And in turn, you've gotten ME more excited about spaghetti squash! This looks like total comfort food.

    ReplyDelete
  16. Gosh, i really craving this kind of healthy and low calories cheesy caserole!!!

    ReplyDelete
  17. I need to gain access to a fresh pig...this looks and sounds like a delectable combination!

    ReplyDelete
  18. Everything is delicious with bacon. Blessings Catherine

    ReplyDelete
  19. this casserole looks absolutely amazing, amy! i love the versatility of spaghetti squash, and bacon rules.

    ReplyDelete
  20. Good grief my boys would LOVE this! I love your recipes and I'm always glad to see them on the Friday Frenzy! Pinned!

    ReplyDelete

I love to hear from you!