Spinach, Bacon and Goat Cheese Squash

Autumn is here and I could not be more excited.  I love the cooler weather, the changing leaves, comfy sweaters and football Sundays.  Comfort food is a staple of autumn which can be tricky when eating low carb foods.  Not eating pasta, rice or potatoes makes “stick to your ribs” meals a little difficult to pull together.  I wanted to create a filling, hearty meal that is easy to prepare yet is still satisfying as the temperature gets cooler.  The secret ingredient (which is not so secret) that makes this creamy and delicious is the garlic + herb goat cheese.  The cheese and squash combined with spinach and bacon makes for an easy, comforting meal that will satisfy your low carb cravings this fall.

I started by gathering my ingredients and pre-heating the oven to 400°F.

I used a large sharp knife to split two small spaghetti squashes in half lengthwise.  You could use one large squash instead of two small, if you can find one.  I used a large spoon to scrape out the seeds and other membranes from the middle of each half.

Next I drizzled the olive oil across all four halves and liberally sprinkled sea salt and fresh ground pepper across the halves.  I turned them over so they were cut-side down on the baking sheet and roasted them in the oven for 40 minutes.  When I pulled them out of the oven, I flipped each half over and let them cool for 20 minutes so I could easily handle them.

While the squash cooled, I sliced the bacon into one inch pieces and set them aside.

I took three ounces of the fresh goat cheese and crumbled it into small pieces so it would melt into the dish easier; I then set it aside with the bacon.

Once the spaghetti squash was cool to the touch, I used a fork to pull the strands away from the outer skin.  This should require very little effort as the squash is quite tender from roasting.

Next I added the bacon to a large pan and cooked it over medium heat until it was crispy.  Normally I am a huge fan of cooking bacon in the microwave, but I wanted to use the bacon fat to saute the fresh spinach and create a bit of a sauce later.  Once the bacon was crispy, I added the spinach and cooked until wilted and tender.

When the spinach was wilted, I added the spaghetti squash to the pan along with the crumbled goat cheese and stirred until the cheese melted and the spinach and bacon was fully incorporated. To serve, I piled the squash onto a plate with tongs and topped it with another ounce of freshly crumbled goat cheese.  It is so creamy, with the fresh spinach and crispy bacon adding different flavors and textures to the squash.  I love how homey and warm the dish is while being significantly lower in calories and carbs than a traditional pasta dish.  What are your favorite fall meals?  Share with me in the comments below!

Spinach, Bacon and Goat Cheese Squash

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 4

Serving Size: 1

Spinach, Bacon and Goat Cheese Squash


  • 4c spaghetti squash, roasted
  • 6 slices thick cut bacon
  • 6oz fresh baby spinach
  • 4oz garlic + herb goat cheese
  • 2tblsp extra virgin olive oil
  • Salt
  • Pepper


  1. Pre-heat the oven to 400°F.
  2. Slice the squash lengthwise and remove seeds and any membrane from the center.
  3. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 40 minutes. Remove from the oven, flip over the halves and let cool at least 15-20 minutes.
  4. Cut bacon into one-inch pieces; set aside.
  5. Crumble 3 ounces of goat cheese into small pieces; set aside.
  6. When cool, use a fork to pull spaghetti squash strands away from the outer skin into a large bowl.
  7. Place bacon in a large skillet and cook over medium heat until crispy.
  8. Add the baby spinach to the bacon and saute until wilted.
  9. Add the spaghetti squash and crumbled goat cheese, stirring until goat cheese is melted and all ingredients are thoroughly combined.
  10. Use tongs to plate the squash, crumble the remaining goat cheese and sprinkle on top.

Nutrtional Information

Per serving: 288 calories, 11g total carbs, 7g net carbs, 23g fat, 13g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)


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