Bacon Parmesan Parsley Sundried Tomatoes and Feta Cheese Spaghetti Squash
  • Email Email
  • Print Print

Bacon Parmesan Parsley Sundried Tomatoes and Feta Cheese Spaghetti Squash

Submitted by: Melissa Pruitt

Prep Time: 10 Minutes

Cook Time: 0 Seconds

Servings: 6

Yep I said bacon!


  • 1 tbs. cheese, parmesan, raw, organic
  • 1 squash, spaghetti, fresh, organic
  • 4 slc. bacon, uncured, nitrate-free, organic, pastured
  • 3 clove garlic, fresh, organic
  • 1/2 oz. cheese, feta, raw, grass-fed or pastured, organic
  • 1 tbs. tomatoes, sundried, organic
  • 1 tbs. parsley, fresh, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste


Preheat the oven to 375 degrees.

Wash the spaghetti squash and slice off the end with the stem. Stand it up with the flat cut side down. Slice the squash in half lengthwise. (Use your muscles, squash can be difficult to cut!)

Scrape the seeds from the center of the squash and discard. Sprinkle the inside of the squash with salt and pepper.

Place on cookie sheet with1/2 cup water, cut side down and bake for 30-45 minutes or until a sharp knife can be easily inserted with only a little resistance.

Set aside.

Cook the bacon over medium heat until crisp. Add the garlic and sundried tomatoes to the bacon and continue cooking one minute or until fragrant. Drain the grease.

Use a fork to scrape the flesh from the squash in long strings. Place in a bowl.

Add the bacon, garlic, sundried tomatoes, fetta cheese to the bowl of squash and stir with a spoon

Salt and pepper to taste and sprinkle on some Parmesan cheese and parsely

This was an amazing, full of flavor dish! It could also be served as a side to 4 oz of chicken or steak :)