This Spaghetti Squash Florentine features light spaghetti squash “noodles” that mimic angel hair pasta, tossed with caramelized onions, sautéed spinach, crispy bacon, and finished with a sprinkle of Parmesan. Only about 147 calories per serving. 
I recently discovered spaghetti squash and I’m hooked. This Spaghetti Squash Florentine came together from a few leftovers—mainly bacon and a craving for caramelized onions—and it turned out delicious and surprisingly simple. If you’re looking for a low-calorie alternative to pasta, spaghetti squash is an excellent option: it roasts into delicate strands that take on flavor beautifully and pair well with proteins like chicken or shrimp.
One medium squash goes a long way; this recipe serves about six as a side dish or four as a light main. It stores well for a few days, making it a good choice for meal prep.
SPAGHETTI SQUASH FLORENTINE
Approximately 147 calories per serving
Before roasting, a few selection and storage tips will help you get the best results from your spaghetti squash.
How do I select my squash?
- Pick a squash that feels firm and heavy for its size with a creamy white or pale yellow color.
- Keep the stem attached and dry when possible; a missing or soft stem can indicate spoilage.
- Avoid squash with cracks, soft spots, or an overly shiny surface, which can mean it’s underripe.
Can I store the squash until I’m ready to cook?
- Yes. Store whole squash in a cool, dark, dry place (ideally around 55–60°F) for up to three months.
- Avoid refrigerating an intact squash—cold temperatures shorten its shelf life to about one to two weeks.
- Cut squash should be wrapped and refrigerated and used within a week.
How do I make Spaghetti Squash Florentine?
Preheat the oven to 400°F. If you don’t have pre-cooked bacon, fry and dice five slices before starting; reserve a little bacon fat to sauté the onions if you like extra flavor. I used olive oil in the photos, which keeps the dish lighter.
To prepare the squash for roasting, follow this safer cutting method: place the squash on a towel on a cutting board to stabilize it. Use a small sharp knife to mark a dashed guideline along one side, then, with a larger chef’s knife, cut along that guide, holding the blade away from your hand and cutting toward the edge of the squash. If the knife gets stuck, wiggle it gently. Once you’ve started a cut, you can carefully lift and apply controlled force to break through the tougher stem end and split the squash in half. Repeat for the other side. This technique avoids wrestling with the whole squash and reduces the risk of slips.
After halving the squash, scoop out the seeds and inner strings with a spoon. Place each half flesh-side down on a parchment-lined baking sheet, brush lightly with olive oil, and season with freshly ground pepper. Roast at 400°F for about 30 minutes, until the edges brown and the flesh is tender.
While the squash roasts, heat a skillet with 2 tablespoons olive oil (or a little reserved bacon fat). Slice half a sweet onion and sauté on low-to-medium heat until translucent, then add 1–2 minced garlic cloves and cook briefly until fragrant and slightly browned. Add three cups of fresh spinach and cook until wilted. Stir in the cooked, crumbled bacon to warm it through.
When the squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands. Scrape down to the skin and break up any chunks so the strands resemble angel hair pasta. Add the squash “noodles” to the pan with the onions, spinach, and bacon and toss gently to combine. Remove from heat and sprinkle about one tablespoon of shredded Parmesan cheese per serving on top before serving.
Serve alongside grilled chicken or shrimp for a complete meal, or enjoy it as a flavorful low-calorie side. Store leftovers in an airtight container in the refrigerator for up to three days.
Recipe Card
Spaghetti Squash Florentine
- Author: Caitlin
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Roasted
- Cuisine: American
- Diet: Low Calorie
Description
Healthy spaghetti squash noodles tossed with caramelized onions, sautéed spinach, crispy bacon, and Parmesan. A light, flavorful alternative to pasta that’s easy to make and packs well for leftovers.
Ingredients
- 1 spaghetti squash, halved and hollowed out
- 5 slices cooked, crumbled bacon (center-cut recommended)
- 2 tbsp olive oil
- ½ sweet onion, thinly sliced
- 1–2 garlic cloves, minced
- 3 cups fresh spinach
- 6 tbsp shredded Parmesan cheese (about 1 tbsp per serving for topping)
- Freshly ground pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half and scoop out the seeds and strings.
- Place squash halves flesh-side down on a parchment-lined baking sheet. Brush lightly with olive oil and season with pepper.
- Roast for about 30 minutes, until the edges brown and the flesh is tender.
- Meanwhile, heat a skillet with 2 tbsp olive oil (or a bit of reserved bacon fat). Sauté sliced onion over medium-low heat until soft, then add minced garlic and cook until fragrant.
- Add the spinach and cook until wilted. Stir in crumbled bacon to warm through.
- When the squash is cool enough to handle, use a fork to scrape the flesh into noodle-like strands.
- Add the squash strands to the pan and toss to combine with the onions, spinach, and bacon.
- Remove from heat and top each serving with about 1 tablespoon of Parmesan.
- Enjoy warm. Store leftovers in an airtight container in the refrigerator for up to three days.
Notes
Be careful not to use too much oil on the squash before roasting, or the noodles can become greasy. This dish pairs nicely with grilled chicken or shrimp.
Recipe adapted from Flavor Mosaic.
What did you think? Did this Spaghetti Squash Florentine become a favorite or is there something you’d change? Leave a comment to share your tips and variations.
PS: I included an earlier photo and an updated image to show how my food photography improved over time—practicing composition and lighting makes a big difference.
