Spaghetti Squash with Roasted Cauliflower by
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Spaghetti Squash with Roasted Cauliflower

Prep Time20 mins
Cook Time50 mins
Servings: 2
Author: Ilona


  • 1 spaghetti squash
  • 2 cups cauliflower florets
  • 2 Tbsp. oil
  • 3 cups fresh spinach
  • 6 slices of bacon
  • 1 cup cheddar cheese shredded
  • salt/pepper


  • Preheat oven to 375 F. Prepare baking pan.
  • Cut spaghetti squash in half and clean all the seeds. Smear the inside of the squash with oil. Sprinkle some salt and pepper. Place on baking pan with skin facing up.
  • Smear cauliflower florets with oil. Season with salt & pepper. Place beside spaghetti squash.
  • Bake for 30 - 40 minutes. Mix cauliflower florets often. The spaghetti squash is ready when the flesh becomes tender. Fluff with fork.
  • In the meantime cut bacon strips and cook for 5 minutes on the pan. Remove excess oil, add spinach and cook for another 5 minutes.
  • When cauliflower and spaghetti squash are ready. Stuff squash with spinach and bacon, cauliflower florets and cheddar cheese.
  • Bake for another 10 minutes.


Serving: 2g | Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg