Spaghetti squash has become one of my new favorite vegetables. Primarily because the flavor is so mild, you can give it a million different flavors. I've been experimenting with it in my kitchen the last month, and one of the winning dishes so far is these Spaghetti Squash Bites.
These are a great way to get kids to try a new vegetable. By mixing a little cheese and bacon into the squash and cooking it in muffin tins, they become cute little bites you can pick up and eat.
I kept the quantities of cheese and bacon crumbles on the low side, so this would qualify as a Trim Healthy Mama Fuel Pull side dish. That means that it is both low fat and low carb. If you would like to eat these with a Satisfying (S) meal or eat a low carb diet, feel free to add some more bacon and cheese.
What You'll Need
- cooked spaghetti squash
- egg whites or whole egg
- shredded cheddar cheese
- bacon crumbles
- salt
How To Make Spaghetti Squash Bites
Step One: Preheat oven to 350.
Step Two: Combine all the ingredients.
Step Three: Divide between 20-24 holes of a mini muffin tin sprayed with cooking spray.
Step Four: Bake for 15-20 minutes until firm and golden.
How to Cook Spaghetti Squash
I've been cooking a couple of spaghetti squash in my instant pot and then saving it to use in recipes. If you need cooking instructions for the spaghetti squash, you can find them:
Instant Pot Spaghetti Squash Recipe
Spaghetti Squash Microwave Recipe
Spaghetti Squash Bites Variations
Ready to get wild? Feel free to add in all your favorite mix-ins to increase the number of veggies or other foods you are craving. Here are some ideas to consider:
- Mushrooms - Adding some grilled mushrooms to the bites gives them a lovely earthy flavor that is undeniably delicious. Just grill them in a little bit of olive oil and mix them in.
- Peppers - Chop up some bell peppers or jalapenos and add them in. They not only give lots of colors; they are nutritious as well.
- Sausage - Cook some crumbled sausage and sprinkle some in each squash cup. You don't need a lot to make a big impact.
- Onions - Love sauteed onions? Make some and include them in the recipe. So yummy and easy too.
- Parmesan - Add a sprinkle of fresh parmesan cheese on top right before baking. It gets crispy and adds a fun and salty flavor.
- Garlic - If you LOVE garlic, then it just makes sense to saute a clove or two and mix them in. Everything is better with a little bit of garlic, right?
- Red Pepper Flakes - Add some heat to your life with a touch of red pepper flakes. You don't need a lot of them; just a sprinkle will do.
- Tomatoes - Everything is a little extra special when you add some sweet, fresh tomatoes to the mix. Dice up your favorite variety of tomatoes for an explosion of flavors.
- Herbs - Using fresh herbs is a great way to give your food a little extra pizzazz. Oregano, basil, and thyme would all be great options. Make sure to check out this guide on herbs for more tips and ideas.
Reasons To Eat Spaghetti Squash Bites
There are many reasons why we love spaghetti squash so much at our house that I wanted to share them with you.
- The mild flavor makes it suitable for kids and adults. Plus, it will take on the other ingredient's flavors to give you a pleasant result.
- Super low in calories! Each serving is only 66 calories and that includes the eggs, cheese, and bacon. They are so filling and will keep you satisfied.
- Nutrients are a huge factor. Spaghetti squash itself is filled with vitamin C, manganese, fiber, potassium, and vitamin B6. It's a low carb food that you can feel good about eating.
- Another great reason to reach for spaghetti squash bites is that they are loaded with antioxidants.
Storage
If everyone doesn't devour every last bite and you end up with leftovers, you'll be happy to know you can save them. I don't recommend putting it in the fridge for the long term because it won't hold up, but you can save it for a day or possibly two. Keep them airtight! Another option for making the keto squash bites longer is to freeze them. Store them in a container in the freezer for up to 2 months. Reheat in the oven for 10-15 minutes or until they are hot.
As they get reheated, keep in mind that the texture will not be as good as it first was. This is completely normal, so don't be alarmed.
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Ingredients
- 2 cups cooked spaghetti squash
- 2 egg whites
- ½ cup shredded cheddar cheese
- ¼ cup bacon crumbles
- pinch salt
Instructions
- Preheat oven to 350. Combine all the ingredients. Divide between 20-24 holes of a mini muffin tin sprayed with cooking spray. Bake for 15-20 minutes until firm and golden.
Notes
Nutrition
Have extra spaghetti squash? Try it in these low carb spaghetti squash recipes:
Originally Published October 25, 2016. Revised and Republished January 20, 2021.
Mic says
I love spaghetti squash, and this is an exciting new recipe that I am definitely going to try.
Tammy Laughlin says
Made these tonight and they were delicious!! In fact I've now made two of your recipes and I'm impressed!
Tara says
Only 2 egg whites??? That doesn’t seem like quite enough. I’m going to try these today. Such a good idea for using up some spaghetti squash!
Taryn says
It's enough to hold these together. If you don't think so feel free to add another one or two.
Bee says
One more thing- could one substitute summer squash?
Taryn says
Yes, shredded summer squash will work. You may need to salt it and press out some of the moisture. It is wetter than spaghetti squash.
Bee says
Should these be eaten straight from the oven?
Taryn says
You can, but they reheat well too.
Nan McG says
You're just some kind of crazy genius, aren't you? 🙂
Taryn says
I like to think so 😉
Christin says
What do these taste like? Have you tried without the bacon? Know someone who LOVES veggies and cheese, but doesn't eat anything pork related. That being said, do you think chorizo would overpower?
Taryn says
Chorizo might be too strong. You can leave out the bacon or use turkey bacon. You can also play around with adding different types of cheese and herbs.
Cathy says
Could this be used in regular cupcake pan?
Taryn says
Yup! You will just need to bake them a bit longer.
donna ostberg says
hi taryn was wondering something you call for oat fiber in certain receipes i cannot find it iam in canada by the way i have tryed looking and cannot find it is there a subsistute thanks
Taryn says
Have you looked online? I know Amazon sells it. I do not use oat fiber much myself since most of my recipes are grain free. Here is a great post explaining the difference between the oat products: http://gwens-nest.com/oat-fiber-vs-oat-bran/
Becky says
These sound great. Do you think they would freeze well?
Taryn says
I'm not sure. Squash doesn't freeze well but maybe with the addition of the egg it would work.