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Spaghetti Squash with Bacon, Pine Nuts and Lemon White Balsamic

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

45/15 minutes


4 people


  • 3 lb. spaghetti squash, halved lengthwise and seeds removed
  • 4 slices bacon
  • 2-1/2 Tablespoons Lemon White Balsamic Condimento
  • 1/4 cup Ultra Premium Picholine EVOO
  • 2 Tablespoons Italian parsley, chopped
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon coarse grind black pepper
  • 1/3 cup toasted pine nuts
  • 2 green onions, sliced thinly horizontally


  • Preheat oven to 375 degrees
  • Place the squash cut sides down on a jelly roll pan. Cover and bake for 25 minutes. Then, place the bacon next to the spaghetti squash and continue baking for 20 minutes more.
  • While the squash is cooking, stir together in a small bowl the Lemon White Balsamic Condimento, Ultra Premium Picholine EVOO, parsely, salt and pepper. Next, crumble the bacon.
  • Remove the squash from the shell and place the spaghetti-like strands on a serving dish, separating the strands with two forks, if necessary. Pour the vinegar and oil mixture over the squash. Sprinkle with pine nuts, sliced green onions, and the crumbled bacon.
  • Gently toss and serve.
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