This loaded spaghetti squash recipe has all the fixings of a classic baked potato, but with a fraction of the carbs. The pasta-like spaghetti squash is combined with Cheddar cheese, bacon and scallions that melt together in the oven. Top with sour cream and garnish with more scallions and bacon and you have a delicious low-carb side dish ready to go.

Carolyn Casner
Source:, March 2020


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Place spaghetti squash halves and water in a microwave-safe dish. Microwave on High, uncovered, until the flesh is tender, 10 to 12 minutes. Use a fork to scrape out the flesh into a large bowl. Stir in salt, pepper, cheese, all but 1 tablespoon scallions, and 1 chopped slice bacon.

  • Cut each shell halves into 3 pieces and place the pieces on a large baking sheet. Spoon the squash mixture into the shells. Bake until the cheese is melted and the filling is hot, about 15 minutes. Remove from the oven and top each piece with 1 tablespoon sour cream. Sprinkle with the remaining 1 tablespoon scallions and the remaining bacon.

Nutrition Facts

175 calories; protein 7.4g 15% DV; carbohydrates 16.6g 5% DV; exchange other carbs 1; dietary fiber 3.4g 14% DV; sugars 6g; fat 9.8g 15% DV; saturated fat 5.2g 26% DV; cholesterol 27.4mg 9% DV; vitamin a iu 616IU 12% DV; vitamin c 9.5mg 16% DV; folate 29.8mcg 7% DV; calcium 203.9mg 20% DV; iron 1mg 5% DV; magnesium 34.3mg 12% DV; potassium 337.5mg 10% DV; sodium 418.3mg 17% DV.