If you want a way to turn your squash into the entree, look no further. Swap out the bacon for tofu to make this plant based.

Makes 4-6 servings


  • 1 Spaghetti Squash

  • 1 Tbsp. Oil

  • Salt & Pepper, to taste

  • 1 lb. Bacon Ends

  • 4 cups Greens of Choice

  • 2 Poblano Peppers, chopped

  • 1 Yellow Onion, chopped

  • 1 cup Fresh Parsley, chopped


  1. Slice spaghetti squash in half and scoop out seeds. Brush or spray with oil and season with salt and pepper. Bake at 400°F for 40 minutes or until tender.
  2. In a large sauté pan, cook bacon. Once cooked, remove from pan, set aside, and dump grease.
  3. Add greens, pepper, and onion to the sauté pan and cook until soft.
  4. Shred spaghetti squash with a fork and combine with bacon and veggie mixture.
  5. Top with fresh parsley and enjoy!

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