Today I'd like to share one of the most delicious spaghetti squash recipes I have ever had the pleasure of eating. Have you ever tried it as a cold "pasta" salad? I hadn't either, until my sister Davina made this dish!
This recipe is all hers - thanks so much, sis, for letting me share it here!
This recipe is about as easy as it gets and requires minimal prep work. With 2 teenage daughters in the house and a busy schedule, my sister is the queen of quick and easy (and luckily DELICIOUS, too!) recipes so you'll be seeing more dishes shared here that came from her kitchen brilliance :-)
It's so funny that I never considered using spaghetti squash to replace noodles in a pasta salad since it's second nature to use them to replace a hot pasta dish like spaghetti and meat sauce! If you're looking for the best ever Nomato Marinara Sauce (fully AIP elimination phase compatible!) then go here.
It works BEAUTIFULLY in this manner and I think you'll love just how quick and easy this version is to make.
This would make an excellent picnic dish or a packed workday lunch. Add in some leftover shredded chicken for an extra protein boost if desired! This dish is best served cold, but you can also warm it up if you prefer a hot dish.
Seasoning the squash as it bakes saves time because once it is done all you do is mix it up and go! It also helps the flavors permeated the squash, which on its own has a pretty bland flavor.
If you don't eat pork you could use ghee or chicken schmaltz as the fat and make it extra fancy with a cured beef item like bresaola or beef bacon.
For this specific recipe, I wouldn't advise taking a shortcut and using the Instant Pot to cook the spaghetti squash; the roasting process is a big reason why this dish has so much flavor. But, I plan to experiment with an IP version for those who prefer that over cooking in the oven!
Bacon Herb Spaghetti Squash "Pasta" Salad
This AIP "pasta" salad tastes great chilled or hot and makes the perfect portable meal to a picnic or for work. Add in some leftover chicken for a protein boost if you like!
- 1 spaghetti squash
- 3 Tbsp bacon grease or lard
- 1/2 tsp unrefined salt
- 1/2 tsp dried thyme
- 1/4 tsp black pepper (omit if desired)
- 1/2 tsp celery salt or dried marjormam for AIP
- 1/4 tsp ground dried sage
- 1/2 cup fresh oregano, chopped
- 3/4 to 1 cup chopped cooked bacon (if you can get smoked hog jowls, those are even better!)
- Preheat oven to 350F
- Slice spaghetti squash in half lengthwise with a sharp knife. Scoop out and discard seeds.
- Divide bacon grease in half and place in the scooped out holes. Divide dry seasonings in half and spread evenly over the cut halves.
- Place squash halves cut side up in a glass dish and add 1/4-1/2 inch water to the bottom of the dish. Cover with an ovenproof lid or foil and bake for about 30-40 minutes, depending on how large yours is. If you don't have pre-cooked bacon, lay slices in a single layer on a cookie sheet with a rim and bake while the squash is cooking. Depending on how thick the bacon is, it will probably need to cook for anywhere from 10-20 minutes. Once it is done to your liking, remove, let cool, then chop coarsely.
- When the spaghetti squash is done, remove from the oven and let cool. Once it is cool enough to handle, remove the squash shreds using two forks and place in a large bowl.
- Stir in the chopped fresh oregano and bacon. Cover and chill in the refrigerator for several hours until cooled throughout.
- Optional: add in several ounces of leftover shredded chicken (or other meat) to make it a complete meal for a picnic or packed lunch.
- Best served chilled, but you can also enjoy it as a hot side if you prefer. Simply reheat in the oven for several minutes until warmed through. Season with salt and/or pepper to taste and enjoy!
Cook time: 00 hrs. 30 mins. to 00 hrs. 40 mins.
Total time: 35- 45 mins.
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