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A spaghetti squash, what exactly is it?
So, the spaghetti squash looks like a classic squash, a bit elongated. But when you cut it open, surprise: the flesh turns into filaments that resemble spaghetti. Crazy, isn’t it? I love that moment when I scrape to see those “vegetable spaghetti” appear.
I have to tell you, I often overlooked this squash without really knowing what to do with it. Until I tried this cream-and-bacon-lardons recipe… and then, revelation! It’s comforting, simple, perfect for a cozy meal.
This dish is a bit my go-to for evenings when I want something indulgent without spending two hours in the kitchen. Plus, my kids, who can be quite picky, often love it. That’s no small thing!
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Well, obviously, you can vary the pleasures, add herbs, swap the lardons for a veggie version… But honestly, this simple version is a sure bet that I recommend.
Ingredients for a creamy spaghetti squash with lardons (for 4 people)
- 1 large spaghetti squash (about 1 kg)
- 150 g smoked lardons
- 20 cl fresh cream (whole cream is better)
- 1 medium onion
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- A pinch of nutmeg (if you have it, it brightens up the dish)
- Grated Parmesan (optional, I always put some, it gives that little extra)
How to prepare this creamy spaghetti squash?
- Prepare the squash: start by cutting it in half lengthwise. Yes, it’s not always easy, and I admit I’ve sometimes slowed down… Be careful!
- Cooking: place it cut side down in a dish with a bit of water, and bake at 180 °C for about 40 minutes. Check with a fork, the filaments should detach easily.
- Extract the spaghetti: with a fork, scrape the flesh to release the filaments. It’s a moment I adore because you can see the magic happen.
- Cook the lardons and onion: sauté the finely chopped onion in the olive oil, add the lardons and let them brown.
- Mix: add the cream, salt, pepper, and nutmeg to the pan, then incorporate the squash filaments. Mix gently.
- Finishing: let simmer for 5 minutes on low heat so that the cream nicely coats the squash spaghetti.
- And finally: serve with some grated Parmesan, and why not a drizzle of olive oil to give it a shine.
Essential tools in your kitchen to succeed this dish
- A sharp knife to cut the squash without struggling.
- An ovenproof dish for steaming cooking.
- A frying pan to brown the lardons and simmer the cream.
- A fork to separate the filaments of the spaghetti squash.
- A wooden spoon to mix gently.
Quick variation:
If you’re too lazy to use the oven, I’ve sometimes tried pressure cooker cooking. Miracle, it drastically shortens the cooking time! About 15 minutes, no more.
Why this recipe is all good
This recipe marries the sweetness of spaghetti squash with the richness of cream, and the little salty kick from the lardons. Sometimes, I find myself making it just for pleasure (yes, even without guests).
It’s also very balanced. In 2025, we’re all trying to eat smart, right? A dish that changes up classic pasta while keeping that comforting side.
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And I tell you, it’s the kind of dish easy to make after a long day. The kind that almost makes itself while you take care of something else.
Some tips to enhance your spaghetti squash
- Add fresh herbs like thyme or parsley, it brings a touch of freshness.
- Vary the cheeses: a bit of Roquefort for lovers of strong flavors.
- Replace the lardons with sautéed mushrooms for a vegetarian version.
- For a crunchy touch, sprinkle with walnuts or toasted pine nuts.
- Use soy or oat cream for a lighter version.
