This baked spaghetti squash dish mimics flavors found in classic spaghetti carbonara—eggs, cheese, bacon, and black pepper—with a fraction of the calories and carbohydrates. Plus, you get one-third of your daily calcium and a full serving of vegetables in one bowl.


  • 4-5 lbs spaghetti squash (yields 5 to 6 cups cooked squash)
  • 1 tsp olive oil
  • 1 small yellow onion, diced
  • 1 cup no-salt-added low-fat cottage cheese
  • 1 Tbsp 1% low-fat milk
  • 4 large eggs
  • 3/4 cup grated Parmesan cheese, divided
  • 1/4 cup reduced-fat bacon bits
  • 1/2 tsp freshly ground black pepper
  • 1 tomato, sliced


  1. Split a 4–5lb spaghetti squash lengthwise. Scoop out the seeds. Place each half face-down in a microwavable dish. Add ¼" water to bottom of dish, and cover. Microwave on high for 15–20 minutes, or until fork-tender. Repeat with other half of squash. When cool enough to handle, remove squash from dish and flip over so it cools further. Shred inside of squash with a fork into spaghetti-like strings, and remove from shell. Drain.
  2. Preheat oven to 350˚. Coat a 3-qt baking dish with cooking spray. In a small skillet, heat olive oil over medium heat. Add onions, and sauté until translucent—about 4–5 minutes. Reserve.
  3. Place cottage cheese in a food processor with milk. Blend until smooth, about 1 minute. Reserve.
  4. Place eggs in a large mixing bowl, and beat with a whisk. Add cottage cheese mixture, and combine well. Add ½ cup of the Parmesan cheese, bacon, and black pepper, and combine. Add the squash, and toss well to combine.
  5. Pour squash mixture into baking dish. Sprinkle evenly with remaining ¼ cup of Parmesan cheese. Add slice of tomato. Bake for 20–25 min.
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