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Angela Miller

Spaghetti Squash with Brussels Sprouts and Bacon - Keto Approved

Spaghetti Squash

This Keto-friendly recipe is simple to follow and pairs roasted spaghetti squash with oven-cooked bacon pieces and roasted Brussels sprouts. Complete the recipe with a garnish of fresh lemon juice and parsley.

Spaghetti Squash Recipe With Brussel Sprouts and Bacon

Prep time: 10 minutes

Cook time: 40 minutes

Total time: 50 minutes

Servings: 4

Nutrition Facts Per Serving

Calories: 338 / Fat: 21g / Protein: 20g / Carbs: 16g

Spaghetti Squash Recipe With Brussel Sprouts and Bacon Ingredients

● 1 tablespoon olive oil, divided

● 1 spaghetti squash

● 1 pound Brussels sprouts, ends trimmed

● Salt and pepper

● 8 strips bacon

● 1 tablespoon fresh lemon juice

● 2 tablespoons Parmesan cheese, grated

● 2 tablespoons fresh parsley, minced

Spaghetti Squash Recipe With Brussel Sprouts and Bacon Directions

  1. Preheat oven to 400°F. Slice spaghetti squash in half, crosswise. Remove and discard seeds. Lightly oil the cut sides using 1/2 tablespoon olive oil and place on a parchment-lined baking sheet, cut side down.
  2. Slice Brussels sprouts in half and toss with remaining ½ tablespoon olive oil. Season with salt and pepper and arrange in an even layer, cut sides down on another parchment-lined baking sheet.
  3. Roast the squash and sprouts in the oven for 30 to 40 minutes until cooked through, flipping the sprouts after 20 minutes. Remove the squash and sprouts from the oven and set aside.
  4. Meanwhile, arrange the bacon in an even layer on a foil-lined baking sheet and bake for 15 to 20 minutes, checking often for doneness. Remove from oven, place on a cutting board, and chop into small pieces.
  5. When the squash is cool enough to handle, scrape out the flesh with a fork to create spaghetti-like strands.
  6. Place the squash strands in a large bowl and toss with Brussels sprouts and bacon. Season with salt and pepper to taste.
  7. Toss with lemon juice and parmesan cheese. Serve hot, sprinkled with minced parsley.

Can You Shred Brussels Sprouts In A Blender?

Yes! You can absolutely shred Brussels sprouts in a blender. Begin by rinsing your Brussels sprouts thoroughly as it is much easier to rinse a whole Brussels sprout than a bowl full of shreds. Once your Brussels sprouts have been cleaned, remove the woody stems for the sake of your blender blade, and then cut the Brussels sprouts in half. Once they have been cut in half, they can be placed in the blender for shredding.

What Else Is Good To Serve With Brussels Sprouts?

While you may have dreaded the tiny cabbages back in your youth, Brussels sprouts have come a long way. They are an incredible addition to any meal, whether they be served with roasted chicken, blackened catfish, pan-fried tofu, grilled scallops, in a salad, or served with eggs. They are also versatile and can be popped in the air fryer, sauteed, roasted, or reverting back to the old days of preparing them, boiled.

How Do You Keep Brussels Sprouts From Getting Soggy?

The magic to keeping Brussels sprouts from getting soggy and mushy is to not overcook them. Keep an eye on your cooking time or better yet use a light olive oil while preparing them to keep them light and crispy. Perfectly cooked sprouts tend to be sweet and a little crispy with a mild flavor.

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