Best 7 Bacon And Spaghetti Squash Fritters With Roasted Red Pepper Sauce Recipes

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Bacon and spaghetti squash fritters with roasted red pepper sauce is a delicious and easy meal that can be enjoyed for breakfast, lunch, or dinner. The fritters are made with a combination of spaghetti squash, bacon, eggs, and cheese, and they are pan-fried until golden brown. The roasted red pepper sauce is made with roasted red peppers, tomatoes, garlic, and Italian herbs, and it is the perfect complement to the fritters. This recipe is sure to be a hit with your family and friends, and it is a great way to use up leftover spaghetti squash.

Let's cook with our recipes!

CHEESY BACON SPAGHETTI SQUASH



Cheesy Bacon Spaghetti Squash image

This quick casserole is called "cheesy" for a reason. Stir in any kind you've got. -Jean Williams, Stillwater, Oklahoma

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 large spaghetti squash (3-1/2 pounds)
4 bacon strips, chopped
3 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese

Steps:

  • Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings., In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat; stir in cheese. Top with bacon.

Nutrition Facts : Calories 381 calories, Fat 26g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 6g fiber), Protein 10g protein.

BACON AND CHEESE SPAGHETTI SQUASH BAKE



Bacon and Cheese Spaghetti Squash Bake image

This quick and easy spaghetti squash side dish casserole is bursting with flavor. It's great for picnics and potlucks.

Provided by gemini_goddess

Categories     Meat and Poultry Recipes     Pork

Time 2h

Yield 6

Number Of Ingredients 7

1 spaghetti squash, halved and seeded
1 tablespoon olive oil
1 ½ cups shredded extra-sharp Cheddar cheese, divided
¾ cup bacon bits
4 tablespoons butter
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
  • Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
  • Grease a casserole dish.
  • Shred the inside of squash with a fork and transfer to a bowl. Add 1/2 the shredded Cheddar cheese, bacon bits, butter, salt, and black pepper; mix until well blended. Transfer mixture to the prepared casserole dish.
  • Bake in the preheated oven until heated through, about 45 minutes.
  • Remove casserole from oven. Sprinkle with remaining Cheddar cheese and return to the hot oven. Bake until cheese is browned and bubbly, 15 to 20 minutes more.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 8.5 g, Cholesterol 60 mg, Fat 23 g, Protein 13.9 g, SaturatedFat 12.3 g, Sodium 1077.5 mg, Sugar 0.2 g

BACON AND SPAGHETTI SQUASH FRITTERS WITH ROASTED RED PEPPER SAUCE



Bacon and Spaghetti Squash Fritters with Roasted Red Pepper Sauce image

Sauteed spaghetti squash fritters with bacon served over a rich and creamy romesco sauce.

Provided by Farmland

Categories     Bacon Appetizers

Time 45m

Yield 6

Number Of Ingredients 15

4 cups cooked spaghetti squash
6 slices Pure Farmland® Bacon - cooked, chopped, fat reserved
4 green onions, white part only, sliced thinly
2 eggs, lightly beaten
½ cup grated Parmesan cheese
⅓ cup all-purpose flour
2 roasted red peppers
4 plum tomatoes, roasted, skins removed
¾ cup almonds, toasted
4 cloves roasted garlic
2 tablespoons sherry vinegar
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
½ cup olive oil
Salt and pepper, to taste

Steps:

  • Bacon-Spaghetti Squash Fritters: Place spaghetti squash in large bowl. Add bacon, green onions, eggs, and cheese. Stir to combine. Add flour and mix until combined. Form into patties and reserve.
  • Heat large saute pan over medium-high heat. Add 2 tablespoons reserved bacon fat. Add fritters in batches and cook until well browned on both sides, approximately 2 to 3 minutes per side.
  • Romesco Sauce: Place all ingredients except oil, salt, and pepper in food processor and pulse to combine. Slowly add in olive oil and season with salt and pepper. Serve alongside the fritters.

Nutrition Facts : Calories 447.9 calories, Carbohydrate 21.2 g, Cholesterol 78.1 mg, Fat 35.5 g, Fiber 5 g, Protein 11 g, SaturatedFat 4.9 g, Sodium 283.8 mg, Sugar 6 g

SPAGHETTI WITH ROASTED RED PEPPER SAUCE



Spaghetti with Roasted Red Pepper Sauce image

This pasta recipe, sparked by jarred red peppers, is an excellent company dish. Guests won't believe how easy it is until they try making it-which they will! -Diane Lombardo, New Castle, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 9

12 ounces uncooked spaghetti
1 jar (12 ounces) roasted sweet red peppers, drained
2 large tomatoes, seeded and chopped
1 tablespoon red wine vinegar
1 garlic clove, peeled and halved
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
5 tablespoons grated Parmesan cheese

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a food processor, combine the peppers, tomatoes, vinegar, garlic, salt and pepper. Cover and process until blended. While processing, gradually add oil in a steady stream. , Transfer to a small saucepan; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain spaghetti; serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 504 calories, Fat 24g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 588mg sodium, Carbohydrate 57g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

MUSHROOM & BACON SPAGHETTI SQUASH BOWL



Mushroom & Bacon Spaghetti Squash Bowl image

This spaghetti squash bowl has a light cream sauce, along with fresh sage and crispy bacon. I love spaghetti squash but get tired of having it with a tomato-based red sauce. This recipe will make you and your family excited about spaghetti squash again! - Emily Montgomery, Madison, Alabama

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 medium spaghetti squash (about 4 pounds)
12 ounces bacon strips, cut into 3/4-inch pieces
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes, optional
1/2 cup dry white wine or chicken broth
3 tablespoons all-purpose flour
2-1/2 cups 2% milk
2 tablespoons chopped fresh sage
1/4 cup shredded Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage. , When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.

Nutrition Facts : Calories 494 calories, Fat 25g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1085mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 8g fiber), Protein 23g protein.

SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY



Summer Squash Pasta With Roasted Red Pepper Sauce Recipe by Tasty image

Here's what you need: red bell peppers, olive oil, shallots, garlic, large yellow squash, large zucchinis, salt, pepper, cornstarch, red pepper flake, milk, fresh basil

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 4 servings

Number Of Ingredients 12

2 red bell peppers
½ tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, minced
1 large yellow squash
2 large zucchinis
salt, to taste
pepper, to taste
1 ½ tablespoons cornstarch
red pepper flake, to taste
1 ½ cups milk
1 bunch fresh basil, roughly chopped

Steps:

  • Heat oven to 500°F (260°C).
  • Spiralize the yellow squash and zucchinis into a large bowl.
  • Bring a large skillet over medium heat and add olive oil.
  • Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
  • Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
  • Roast the red peppers until black and charred bits appear, about 25-30 minutes.
  • Carefully remove the red peppers from the oven and remove the charred black bits.
  • Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
  • Heat a large skillet over medium heat.
  • Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
  • Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
  • Add basil and stir, 2-3 minutes.
  • Serve with red pepper flakes and basil.
  • Enjoy!

Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 11 grams

BACON SPAGHETTI SQUASH



Bacon Spaghetti Squash image

Spaghetti squash is known as "the fun squash" because it's so different from any other type of squash you are going to cook. There are also so many different things you can do with it. This is a basic preparation.

Provided by Dancer

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

2 1/2 lbs spaghetti squash
1/4 teaspoon garlic powder
olive oil
3 slices cooked bacon, crumbled

Steps:

  • Cut the squash in half and carefully remove the seeds.
  • You might want to use a kitchen scissors to cut around the edge because you don't want to dig into the squash itself (which is easy to do).
  • Turn upside down in a baking pan.
  • Bake at 375-degrees until the inside is somewhat soft (about 45 minutes for this sized squash).
  • Let cool until the squash can be handled and then carefully remove the inside of the squash.
  • They will come out in threads that look and act much like cooked spaghetti (thus, the name).
  • There will be a much larger volume of strands than you think!
  • Cook several pieces of bacon very crisp and chop into bacon bits.
  • In a skillet, heat some olive oil and/or butter.
  • Add the spaghetti squash threads.
  • Toss with spices as desired and the bacon bits.
  • Heat through and serve.

Nutrition Facts : Calories 121, Fat 4.1, SaturatedFat 1.2, Cholesterol 6.6, Sodium 186.9, Carbohydrate 19.8, Protein 4.1

Tips:

  • Choose the right spaghetti squash. Look for a squash that is firm and has a deep yellow color. Avoid squash that is soft or has blemishes.
  • Roast the spaghetti squash properly. Roasting the squash brings out its natural sweetness and makes it easier to shred.
  • Use a food processor to shred the spaghetti squash. This is the easiest way to get long, thin strands of squash.
  • Squeeze out the excess moisture from the spaghetti squash. This will help the fritters to hold together better.
  • Use a variety of vegetables in the fritters. This will add flavor and nutrients to the dish.
  • Don't overcook the fritters. They should be cooked until they are golden brown and crispy on the outside, but still tender on the inside.
  • Serve the fritters with your favorite dipping sauce. Roasted red pepper sauce is a classic choice, but you could also try a marinara sauce or a ranch dressing.

Conclusion:

Bacon and Spaghetti Squash Fritters with Roasted Red Pepper Sauce is a delicious and healthy meal that is perfect for a weeknight dinner or a weekend brunch. The fritters are easy to make and can be customized to your liking. They are also a great way to use up leftover spaghetti squash. Serve the fritters with your favorite dipping sauce and enjoy!

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