Spaghetti Squash with Caramelized Onions and Bacon

Spaghetti Squash with Bacon and Caramelized Onions |

Thanksgiving is over but the turkey’s still going. Anyone else in that boat? It’s turkey leftovers tonight and a turkey leftover recipe on deck and “Are you sure you don’t want the rest of the stuffing?”

Spaghetti Squash with Bacon and Caramelized Onions |



The end of the year has snuck upon us. After two months of no-Christmas-it’s-barely-Halloween, it’s actually time to buy a tree. I saw the bin with our decorations in the garage, but didn’t have the courage to try and dig it out from under all of the other boxes.

I did, however, offer to host a small brunch without considering the implications…implications being that I have to clean up the paint trays and half-empty boxes…and figure out what to do with the cabinet still lying in the living room. Maybe I’ll throw a sheet over it and pretend it’s decorative?

In any case. Squash! This is a lovely simple recipe: bake squash, cook bacon, cook onions, mix together. Top with cheese. And I learned something new: spaghetti squash strands run not down the length of the squash, but around the circumference. So if you like the strands longer, cut the squash into two short halves.

It’s just such an interesting food. A squash goes in, and out comes:

Spaghetti Squash with Bacon and Caramelized Onions |

Say yes to the squash!


Bacon and Onion Spaghetti Squash

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • One spaghetti squash (about 2 pounds)
  • Olive oil
  • 1/2 pound bacon, chopped
  • 1 large onion, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon oregano
  • Salt and pepper to taste
  • Optional: Shredded fresh Parmesan cheese


  1. Preheat oven to 375 degrees. Cover a baking sheet with foil.
  2. Halve spaghetti squash around the “equator,” forming 2 short halves. (This helps keep the long strands intact.) Scrape out the seeds. Coat the cut ends with a little olive oil and place those on the baking sheet. Bake until tender, 35 – 45 minutes.
  3. While the squash is cooking, saute bacon over medium heat to desired level of crispy. Remove and drain on paper towels.
  4. Drain most of the grease, leaving a couple of tablespoons. Turn heat down to medium low. Add onions, garlic, and oregano. Saute, stirring occasionally, until soft and beginning to brown, about 10 minutes.
  5. When squash is done, allow to cool for 10 minutes. Using a fork, scrape the strands out into a bowl. Toss with onions and bacon; season with salt and pepper to taste.

The Burroughs

Katie and Robby Burroughs, writers, photographers, and curators of Bear and Bug Eats.

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