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Sent with Love from CALIFORNIA in the Sierra Nevada Foothills.

Fantastic olive oils....make sure you try the black truffle.....amazing....a little bit o' Heaven in a bottle!"

- Denise B.


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- Mary J.

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 adult(s)


Lemon White Balsamic Condimento,
Ultra Premium Picholine Extra Virgin Olive Oil

Great recipe to get kids to eat their vegetables. Cooked, the spaghetti squash looks like spaghetti and the pine nuts and bacon on top make it sooo good!


  • 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.