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Xyngular Corporate

Spaghetti Squash with Brussels Sprouts and Bacon

Spaghetti Squash

A delicious Keto-friendly meal, and so simple to make, enjoy roasted spaghetti squash tossed with oven-cooked bacon pieces and roasted Brussels sprouts, finished with lemon juice and fresh parsley.

Prep time: 10 minutes 

Cook time: 40 minutes 

Total time: 50 minutes

Serves 4 


●  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 


  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 1/2 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 squash and sprouts in the oven for 30 to 40 minutes until cooked through, flipping

    sprouts after 20 minutes. Remove squash and sprouts from oven and set aside.

  4. Meanwhile, arrange 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 squash is cool enough to handle, scrape out flesh with a fork to create spaghetti-like strands. 

  6. Place 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. Serve hot, sprinkled with minced parsley. 

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