Spaghetti Squash with Bacon and Peas

This creamy spaghetti squash with crispy bacon and sweet peas is a quick, easy, delicious dinner recipe. It also makes a satisfying meal prep option that is low carb and dairy-free.

If you’re in the mood for comfort food then you are going to love this healthy spaghetti squash with bacon and peas. It’s healthy comfort food at its finest and it is quick and delicious. This meal makes a great weeknight meal option or a fantastic meal prep.

This dish is similar in taste to classic carbonara sauce– minus the egg. It’s smooth and creamy, yet there is not an ounce of dairy in this recipe! The combination of the crispy bacon and sweet peas gives it savory and sweet notes throughout with an added crunchy texture.

Made with spaghetti squash noddles and then smothered in a dairy-free cream sauce and filled with loads of bacon and peas, this quick and easy spaghetti squash with bacon and peas is a true winner and family favorite.

I oftentimes serve this dairy-free, easy to make bacon and peas sauce over noddles for my kids and spaghetti squash boats for me and my husband. Everyone loves this creamy sauce recipe; there are always requests for seconds!

How do you cook the best spaghetti squash?

This recipe will help you to achieve the best spaghetti squash your tastebuds have ever experienced. I realize that is a big statement there, but I feel very confident in the art of making spaghetti squash.

We eat this stuff pretty much once a week and this recipe always produces the best results in texture, flavor and ease! For this particular recipe, we will be mixing it in with the sauce, bacon and peas but you can also choose to make spaghetti squash boats where you simply put your sauce of choice on top of the roasted halves after baking.

Why do we love spaghetti squash?

It is…

• hearty and satisfying
• nutritious
• low carb, high fiber
• great for sauces and soaking up flavors
• an easy-care veggie; lasts long
• incredibly easy to cook
• big on portions while minimizing calories
• marvelously textured
• seriously delicious

Can I make spaghetti squash with bacon and peas a vegetarian dish?

While I highly recommend pairing bacon with the creamy sweet pea sauce that we will be adding over the spaghetti squash, you could opt to make this a meatless recipe. Also any other protein such as chicken, beef, salmon, or tofu would work well. OR, you could just choose to make the spaghetti squash with the dairy-free sweet pea sauce.

Ingredients for spaghetti squash with bacon and peas

To make this easy spaghetti squash with bacon and peas, you’ll need a few ingredients that you can get at almost any grocery store or even online.

Here’s what we are working with:

For the spaghetti squash

• 1 medium spaghetti squash
• extra-virgin olive oil
• sea salt
• freshly ground black pepper

For the dairy-free bacon and peas cream sauce

• bacon – we get our bacon from Butcher Box; it’s amazing!
• vegan butter
• red onion
• garlic cloves
• arrowroot starch/flour
• coconut milk
• broth
• nutritional yeast
• frozen peas
• green onion

How to make spaghetti squash with bacon and peas

For the spaghetti squash

1. Prepare and roast spaghetti squash; Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle over the inside of the squash with olive oil and season with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes all over the skin. Roast for 30 minutes or until lightly browned on the outside, fork-tender, but still a little firm. **The time will vary depending on the size of your squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash; remove from shell or keep fluffed inside for spaghetti squash boats; set aside.

For the bacon and peas cream sauce

1. Cook chopped bacon in a large skillet until it is crispy. Using a slotted spoon, transfer the cooked bacon crumbles to a paper plate covered with paper towels. Set aside. **Optional – reserve one tablespoon of rendered bacon fat for the sauce.
2. In a large saucepan, add the butter, onion, and garlic over medium heat. Sauté onion and garlic for 1-2 minutes, until butter is melted and the onions and garlic are soft and fragrant.
3. Sprinkle 1 tablespoon arrowroot flour into the pan and stir until well combined. Slowly add in the coconut milk and chicken broth; use a whisk to stir away clumps and combine all ingredients. Whisk until mixture comes to a low boil and begins to thicken. Add 1 tablespoon rendered bacon fat (if using) and stir continuously for 1 minute.
4. Remove from heat and stir in the nutritional yeast flakes until well combined. Add the frozen peas and cook 1-2 minutes; until peas are a bright green color. Season with salt and pepper to taste.
5. Pour sauce over the fluffed spaghetti squash and top with bacon crumbles. Garnish with chopped green onions.

Can I meal prep spaghetti squash with bacon and peas?

YES! This spaghetti squash with bacon and peas makes one incredible meal prep! The flavors all have time to soak in and form one beautiful melody right on your tastebuds. This may be one of my favorite meal preps of all time! It’s easy, low carb, dairy-free and loaded with flavor. You will want to divide the spaghetti squash into 4 meal prep containers and then pour the sauce over along with the crumbled bacon and diced green onions.

ENJOY! We sure hope you enjoy this spaghetti squash with bacon and peas as much as our little tribe has throughout the years!

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