Marina’s Bacon & Asparagus Spaghetti Squash with Parmesan

  • Author: Marina's Kitchen


Spaghetti Squash is so versatile and is a great substitute for spaghetti. My husband is a diabetic and this definitely satisfies a carb craving.  Add some Circle B Ranch Hickory Smoked Bacon, Asparagus and a lot of Parmesan Cheese and you have a delicious dish!  Enjoy!



  • 1/2 lb. Circle B Ranch Hickory Smoked Bacon
  • 1 bunch pencil-thin asparagus, cut into 2-inch pieces
  • 1 spaghetti squash, cut in 1/2 and cooked in 375 degree oven until done (1 1/2 hrs.)
  • 1/2 cup chicken broth
  • 4 garlic cloves, diced
  • fresh basil, chiffonade
  • 2 cups fresh spinach, coarsely chopped
  • 1/2 cup Parmesan cheese, grated


  1. In a large pan, fry bacon until crispy. Remove bacon and crumble into small pieces; save for later. Save 1 Tbsp. of the bacon grease and discard the rest.
  2. Over medium heat, add the garlic, asparagus, and the basil to the pan and cook 30 seconds; do not let the garlic brown. Add the spaghetti squash and spinach. Cook until greens are slightly wilted.
  3. Remove from heat. Stir in bacon. Transfer pasta to plate and sprinkle with Parmesan to serve.


  • Serving Size: 4

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