Fronk Recipes

Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts

6 servings


10 minutes

active time

1 hour

total time


2 tablespoons olive oil

1 spaghetti squash (medium size)

1 tablespoon olive oil

4 garlic cloves (, minced)

8 oz spinach (fresh)

8 strips bacon (, cooked and finely chopped)

1 cup Parmesan cheese (, shredded)

1/2 cup pine nuts (, toasted)

salt and pepper


How to cook spaghetti squash:

Preheat oven to 425 Fahrenheit.

Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray 2 tablespoons of olive oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.

How to cook spinach:

Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add minced garlic and fresh spinach and saute for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.


Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat.

Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts.


Serving Size



386 kcal

Total Fat

31 g

Saturated Fat

8 g

Unsaturated Fat


Trans Fat



30 mg


519 mg

Total Carbohydrate

15 g

Dietary Fiber

3 g

Total Sugars

5 g


13 g

6 servings


10 minutes

active time

1 hour

total time
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