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Baked "Spaghetti" Squash {Gluten Free}

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This Baked "Spaghetti" Squash is the trifecta of goodness, Bacon, Onion and Green Pepper paired with "spaghetti" then baked with tomato sauce. My daddy used to make this when the weather cooled down. Baked "Spaghetti" Squash is the perfect comfort food. I've taken daddy's recipe and modified it a bit. It tastes amazing and is low carb, Gluten & Dairy free and Whole 30 Approved. Let me just tell you this version tastes just as good as the original, maybe better we just won't tell daddy that ;)

Baked "Spaghetti" Squash {Gluten Free}

  • Servings: 1 cup
  • Yield: 10
  • Prep Time: 20 min
  • Cooking Time: 1 hr


  • ¼ Lb Bacon, chopped
  • ½ Lb Ham, diced
  • 1 Onion, diced
  • ½ Green Pepper, chopped
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • 1 Jar Marinara Sauce (I used Kirkland brand from Costco because it's Organic and Whole 30 Approved)
  • 2 Pre-cooked Spaghetti Squash
  • 2 Cups Organic Baby Spinach


  1. Preheat the oven to 400* In a large skilled add the chopped bacon and ham; cook over medium heat just until the bacon and ham are just starting to brown. Next add the onion, green pepper, salt and pepper; cooking until the onions are just starting to become translucent.
  2. Once all the veggies and meats are heated add the spaghetti squash, spinach and sauce; stir until everything is evenly combined and heated through.
  3. Next spray your favorite 9x13 pan (I use two smaller pans so I can freeze one for later) with some non stick spray. Pour the spaghetti squash mixture into the casserole dish and bake at 400* for about 1 hour.
  4. Since everything is pre-cooked you could just eat it out of the pot and not bake it but I love the curst that forms on top when you bake it. If you're not on the Whole 30 diet feel free to add parmesan cheese on top just before serving.

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