This Spaghetti Squash with Shrimp and Bacon is what happens when a cozy pasta night meets a low-carb reality check — and everyone still wins.
You get plump shrimp, crispy bacon, a light creamy tomato sauce that clings to roasted spaghetti squash strands, and a flavor that feels way fancier than the effort required. It’s one of those throw-it-together dinners that looks impressive and makes your kitchen smell like the culinary genius you are!
Whether you’re cutting carbs or just cutting corners, this skillet shrimp situation has your back!
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Here’s the thing: I’ve made enough shrimp dinners to know exactly where they go wrong — rubbery shrimp, watery sauce, and “healthy” meals that taste like an old shoe. Not this one. This spaghetti squash with shrimp works because every ingredient earns its keep.
The bacon gives you that salty, smoky depth; the shrimp bring sweet, briny flavor; and the spaghetti squash soaks it all up like the overachiever of the vegetable world. A quick splash of cream or broth ties it together into a light sauce that coats every strand without feeling heavy.
I test every recipe in real-life conditions — weekday chaos, hungry family, minimal patience . You get flavor that feels fancy without any “chef-y” nonsense. Just real food, cooked by a real person, for real life.
What Goes In It (Besides Joy and Bacon)
Spaghetti Squash - The low-carb noodle imposter that actually tastes good when roasted right! It soaks up all that bacon-tomato-cream magic and is just perfect for this recipe!
Bacon - Crispy, salty, and unapologetically essential. Bacon makes everything better.
Tomatoes, Onion, Garlic - Tomatoes bring brightness, onion brings sweetness, and garlic brings that “someone’s cooking something good” smell that gets neighbors curious.
Lacinato Kale - Adds a little color, texture, and “I’m being healthy” energy to balance all the bacon bravado. Just a handful wilted in at the end makes you feel like a responsible adult.
Parmesan Cheese, Heavy Cream, Lemon - Basically the ingredients for a quick alfredo-type sauce. You don't need a lot, but together, they create the most glorious silky sauce for our creamy spaghetti squash with shrimp, tomato, and bacon.
Shrimp - Quick-cooking, perfectly tender little nuggets of protein that take on the flavors of this low carb comfort dish so well!
Swaps & Add-Ins
Swap the shrimp (if you must). Not a shrimp fan? Try scallops, chunks of cooked chicken, or even flaky salmon. The sauce plays nice with any protein that enjoys a little creamy tomato attention.
Go pancetta if you’re fancy. Bacon is my ride-or-die, but if you’ve got pancetta on hand, use it.
Tomato tweak. Cherry tomatoes = sweet and juicy. Canned diced = cozy and saucy. Either works. Want it thicker? Add a spoonful of tomato paste for extra oomph.
Skip the squash. Got zucchini noodles or hearts of palm pasta? Go for it. The sauce doesn’t judge — it’s just here for the bacon.
If you don't like kale, simply leave it out or substitute it with spinach. Other quick cooking veggies like asparagus or zucchini would also be super tasty!
Make it spicy. Throw in some red chili flakes or Calabrian chilies for kick!
Tips and Tricks For The Home Cook
Be very, very careful cutting your squash. Use a very sharp knife so you don't need a visit to the emergency room.
Make sure to finish roasting the spaghetti squash in the oven instead of cooking it all the way through in the microwave. This simple step adds a ton of flavor.
Don't overcook the shrimp. They're done once they curl and turn pink.
Toss it all together, then taste. Once the squash, shrimp, and sauce are mingling, give it one last toss with salt, pepper, and maybe a squeeze of lemon. That final acid hit makes everything pop.
Spaghetti Squash with Shrimp and Bacon Recipe
Ingredients
- 1 spaghetti squash
- 5 pieces bacon, cut into small pieces
- 2 cups cherry tomatoes
- 1 yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 bunch lacinato kale, rough chopped
- 1 lemon
- ¼ cup heavy cream
- ¼ cup parmesan cheese, grated for topping
- 1 lb raw shrimp, peeled and deveined
- kosher salt and fresh ground pepper
- avocado oil
Instructions
Spaghetti Squash
- Wash and dry squash. Microwave for 5-7 minutes in order to soften skin.
- Let cool and cut squash in half. Remove seeds.
- Drizzle with avocado oil and season with kosher salt and fresh ground pepper.
- Roast on a parchment lined baking sheet at 400° for 30-40 minutes or until spaghetti strands easily come away from the squash.
- Place spaghetti squash strands into a bowl and set aside.
The Sauce
- While the squash roasts, make the sauce. In a cast iron skillet, render bacon pieces on medium-high heat. Once bacon becomes crispy, remove it and set aside.
- Add onions and sautè in bacon fat until they start to become translucent.
- Add tomatoes and cook until they begin to burst. Next, add the kale and garlic and cook until kale is wilted.
- Stir heavy cream, juice of half the lemon, and salt and pepper to taste.
- Mix finished sauce together with reserved spaghetti squash strands.
The Shrimp
- Simply season the shrimp with salt and pepper. Sauté in a little avocado oil on medium high heat until the shrimp curl and turn pink. This shouldn't take more than a few minutes.
Finishing
- Spoon the spaghetti squash mixture onto a plate. Top with shrimp. Finish with a healthy dusting of parmesan cheese, the crispy bacon pieces, and an extra squeeze of lemon. Enjoy!
Nutrition
Reheat, Reuse, Rejoice
Leftover spaghetti squash with shrimp and bacon can be stored in the fridge for up to 2 days. To reheat, remove any accumulated moisture and heat slowly in a skillet for the best result. Using a microwave can cause the shrimp to become rubbery.
I do not recommend freezing any of these leftovers. Not that you'll ever have any!
You Asked, I Answered
Is this spaghetti squash with shrimp recipe gluten-free?
Yes, it is! No gluten was needed in this recipe at all!
Is this spaghetti squash recipe dairy-free?
You could easily leave out the heavy cream in this recipe in order to make it dairy-free. A great substitute would be an unsweetened coconut cream. The parmesan cheese can be left out and replaced with nutritional yeast.
What kind of shrimp should I use?
Unless you live near the coast and have access to actual fresh shrimp, I will always recommend buying a easy-peel, shell-on, deveined shrimp. The shell protects the shrimp from freezer burn and comes off easily when thawed.
Thank you!
I am so incredibly happy that you are here! I hope you try my Spaghetti Squash With Shrimp and Bacon recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
Happy Cooking!
-Rufus
Other Great Weeknight Dinner Recipe Ideas
Parmesan Spaghetti Squash - A wonderful side dish that can easily be turned into a full meal with some chicken or shrimp. If you like spaghetti squash, you'll love this!
Asian Shrimp and Noodles - A sheet pan dinner thats quick, easy, and better than takeout!
Shrimp Coconut Curry - A one-skillet, quick and easy weeknight dinner that's casual enough for a Tuesday, but would fit right in at a swanky dinner party. The flavors are incredible and you can throw this super flavorful meal together in no time!
Skillet Lasagna - A 30-minute, one-pot, weeknight wonder. All the flavors of a classic lasagna without any of the hassle!
Who’s Stirring the Pot?
Hey, I’m Ruth — the shrimp-sautéing, bacon-crisping voice behind Rufus for Real, where comfort food meets real life (and occasionally, chaos). Around here, recipes are meant to be easy enough for a Tuesday but tasty enough for company — because who has time for both a complicated dinner and the dishes that follow it? If it’s cozy, a little messy, and makes your kitchen smell like heaven, it probably came out of my skillet.
Corene Finley says
Planning on this recipe tonight but only have regular fresh tomatoes vs cherry tomatoes… ya think that would work if I roughly dice them?
Rufus says
Absolutely! They'll be great! You just wanna cook them down to enhance their flavor!