Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Serves: 4


  • Drizzle of EVOO
  • 1 spaghetti squash (about 2 lbs)
  • 10 slices of bacon* (about 8 ounces)
  • 5 large garlic cloves, minced
  • 1/2 cup unsweetened cashew or coconut milk
  • 3/4 cup parmesan cheese, grated
  • 1 tsp sea salt and ground black pepper
  • 1 – 2 tsp dried parsley


  1. Preheat oven to 400 and drizzle a little EVOO on a cookie sheet.
  2. Cut the spaghetti squash in half lengthwise and discard the seeds and stringy stuff. Place the squash on the cookie sheet flesh side down.
  3. Put in the preheated oven and bake for 30 minutes or until you can easily poke a fork through it.
  4. While the squash is in the oven, cook bacon. (Try baking in the over on a rack so the bacon is not sitting in the fat.) If you are not using prepared minced garlic, mince garlic at this point as well- set minced garlic aside and begin the next step.
  5. Once the bacon is cooked, remove from the skillet and place on a paper towel. Discard the grease from the skillet but do not rinse, wipe, or wash the skillet. (If you baked the bacon, add one tablespoon of the drippings to the skillet.)
  6. Add the minced garlic to the lightly greased skillet and saute over medium heat for 2-5 minutes. Turn the heat to low once the garlic is softened and begin the next steps.
  7. At this point the spaghetti squash should be cooked. Remove it from the oven and flip the squash over onto a cutting board. Use a fork to rake the flesh away from the skins to create the “noodles”. Add the squash noodles to the skillet and discard the skins.
  8. Chop the bacon into half inch bits and add to the garlic-squash mixture in the skillet.
  9. In a small bowl, stir unsweetened cashew milk, grated cheese, salt, pepper, and parsley together. Add to the skillet and stir everything together until the cheese has melted.
  10. Serve warm and enjoy!


  1. The bacon we used was thinly sliced. Use 8 slices if you’re using thick slices.
  2. Look for local pasture raised bacon with no added sugars. It’s also important to buy bacon from pigs who have not been given growth stimulants, hormones, or antibiotics.
  3. Buy local, organic parmesan cheese from pasture raised grass fed cows when possible.
  4. Grate the cheese yourself if you have the time. Pre-grated cheeses often have anti-caking agents and preservatives. Avoid buying low-fat or non-fat cheese. Our bodies need a healthy dose of fat to feel satiated and for proper cell function, among many other things.

Store in the refrigerator for up to a week.

Adapted from recipe found at: