Spaghetti Squash with Amatriciana Sauce - Bacon and Tomato

Prep: 15 minCook: 15 min4 servingsmediumItalian
Spaghetti Squash with Amatriciana Sauce - Bacon and Tomato

This Italian-inspired dish transforms spaghetti squash into tender strands that perfectly capture the bold flavors of amatriciana sauce. Crispy bacon provides smoky richness while crushed tomatoes and red pepper flakes create a vibrant, slightly spicy base. The microwave method makes this weeknight-friendly, delivering restaurant-quality results in under 30 minutes. Perfect for those seeking a lighter alternative to traditional pasta without sacrificing authentic Italian flavors. The combination of pecorino cheese and fresh parsley adds the perfect finishing touch to this satisfying, veggie-forward meal.

Gluten-FreeNut-FreeKeto

Ingredients

4 servings
  • 1 large spaghetti squash, cut in half lengthwise, seeds scooped out
    zucchini noodles1:1lower cook time

    3

  • 6 slices bacon, diced
    pancetta1:1Italian authenticity

    5

    Full guide →
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon red pepper flake(optional)
  • 1 medium sweet onion, finely diced
  • 1 28-ounce can crushed tomatoes
    whole tomatoes1:1crush by hand for texture

    4

    Full guide →
  • ¾ teaspoon salt
  • 1 cup pecorino cheese, freshly grated
    Parmesan1:1milder flavoradds dairy

    4

  • parsley, chopped(optional)

Instructions

  1. 1

    Place spaghetti squash cut-side down in baking dish with one cup water

  2. 2

    Cover with parchment paper and plastic wrap

  3. 3

    Microwave until tender threads form when tested with fork

  4. 4

    Cook bacon in large skillet over medium heat until crispy

  5. 5

    Remove bacon and drain fat

  6. 6

    Heat oil with red pepper flakes in same skillet

  7. 7

    Add onion and cook until softened and browning

  8. 8

    Add tomatoes and salt, simmer until slightly thickened

  9. 9

    Scrape squash from shells with forks

  10. 10

    Add squash and bacon to sauce, simmer briefly

  11. 11

    Serve topped with pecorino and parsley

Tips

Tip 1

Test squash doneness by gently pulling strands with a fork - they should separate easily without being mushy

Tip 2

Save the bacon fat for other cooking - it adds incredible flavor to roasted vegetables or eggs

Tip 3

Let the sauce simmer long enough to concentrate the tomato flavors, but don't let it become too thick

Good to Know

Storage

Refrigerate covered for up to 3 days. Reheat gently to avoid overcooking squash.

Make Ahead

Sauce can be made 1 day ahead. Cook squash fresh for best texture.

Serve With

Serve immediately while hot. Pass extra cheese and red pepper flakes.

See pairing guide →

Common Mistakes

Watch

Don't overcook squash or it becomes mushy and watery

Watch

Reserve bacon fat before adding oil to prevent burning

Watch

Test sauce seasoning before serving - tomatoes vary in acidity

Substitutions

bacon→
pancetta1:1Italian authenticity

5

Full guide →
pecorino→
Parmesan1:1milder flavoradds dairy

4

Full guide →
crushed tomatoes→
whole tomatoes1:1crush by hand for texture

4

Full guide →
spaghetti squash→
zucchini noodles1:1lower cook time

3

Find more substitutions →

FAQ

Can I use regular pasta instead of spaghetti squash?

Yes, use 12-16 oz pasta. Cook according to package directions and toss with the amatriciana sauce.

What if I don't have a microwave for the squash?

Roast cut-side down at 400°F for 30-40 minutes until tender when pierced with a fork.

How long will leftovers keep in the refrigerator?

Store covered for up to 3 days. The squash may release water, so drain before reheating gently.