So when you wanna cut down on da carbs, what goes first? Pasta, right? Ooooooooh my dearest pasta. I didn’t really want to break up, but my ass was saying I had no choice. But guess what? My creativity said, ‘hey, I have an idea”. Introducing BLT ROASTED SPAGHETTI SQUASH! It’s a quasi pasta/ carbonara / yummy sandwich without the carbs kinda dish that will help kick those pasta cravings to the curb, while still making your ass happy. Which sounds kinda weird, but you get what I’m saying.
FOODI: BLT ROASTED SPAGHETTI SQUASH
Have I told you yet how much I love my Ninja Foodi??? This darn thing does everything but make your bed in the morning, I swear. It’s a pressure cooker, a steamer, a slow cooker, an air fryer, it bakes and broils…. it does it all! AND you can make yogurt in it! (I haven’t yet, but that’s on it’s way.)
If you have any other Ninja brand products, you know how good the reputation for their appliances are. I am DYING to have a Ninja Blender!! (click on the highlighted word if you want to learn more about them!)
They are so good, they’re rivaling the Vitamix with a MUCH smaller price tag. So if you’re listening, Mr. Mark Rosenzweig, CEO Of SharkNinja Family, send a gal some Ninja Blender love up here in Canada!! We like our crushed ice, super smooth smoothies too!! 😉
So with my Ninja Foodi, I’ve been trying a few different recipes with it. I made this awesome rotisserie style whole roasted chicken, which btw, was SUPER juicy and perfectly cooked. I looooved how you can lift the lid to watch it crisp up, so that you don’t end up burning it like you might in the oven on the broiler setting. Also, I made some Cinnamon Honey Sweet Potato Fries that were out of this world!! Super crispy and sweet. I loved them! And also, I tested making this bone-in Roasted Ham with a Spicy Peach Glaze. Wholy mackerel I swear!! It was one of the best hams I’ve ever made.
I had a spaghetti squash that I wanted to use before it started to go bad. I love spaghetti squash because it’s such a great vessel for every pasta sauce you can think of and when you’re trying to cut down on your pasta intake, doing keto or low carb, or just need to feel a bit lighter. They’re a pain in the butt sometimes to cook, but in the Foodi, it’s a cinch.
Cooking Spaghetti Squash in the Ninja Foodi:
Easy peasy, my dear reader.
Cut the squash in half, lengthwise. Now be careful and use a large, sharp knife. They require a bit of popeye strength here, but if I can do it, so can you. Just be super careful wielding that knife!
Most ppl would start the laborious task of scraping those seeds and stuff from the inside before you cook it.. but why???? Leave it in, place some water at the bottom of the pot, put the trivet in, and place the squash halves on top. Seeds and all. Trust me on this.
When the pressure cooking time is up, carefully lift the squash halves out, and with a spoon, the inside seeds and stuff come out like a breeze!! Then, grab a fork and start scraping out the spaghetti like strands that are the pulp of the vegetable, and of course, why we call it “spaghetti” squash.
Place the contents into a bowl, and add all the other ingredients except the mozza cheese.
Mix it all up and then add it back to the shell of the squash.
Handy Hint for making this roasted spaghetti squash: Place the shell back onto the trivet before filling it. The squash shell might be a bit soft, so it will be much easier to lower it back into the Foodi bowl using the trivet handles rather than putting it back into the bowl without the trivet.
Close the crisping lid after topping the squash with the Mozza, and then broil it until the cheese is all melty and gooey and browned.
While the delicious browning of the cheese is happening, in a smaller bowl, cut the tomatoes and other ingredients up to place on top.
Carefully with protected hands, lift the trivet out again, and place the shell into a plate. Top with the tomato topping. Look at it lovingly and admire how delicious it looks. Bask in the ‘oooohs” and ‘aaaahs” brought forth from your family as they gaze upon your creation.
Then serve it on up! This amazingly delicious BLT Roasted Spaghetti Squash will hit all the right cravings when you want that yummy pasta hit. Now, I’m not saying it’s EXACTLY like pasta, because come on… nothing but pasta tastes EXACTLY like pasta… but this comes pretty darn close.
I hope you enjoy this recipe and if when you decide to make it, please let me know what you think below in the comments! Thanks for stopping by The Salty Pot today!!
- 1 large spaghetti squash, (cut in half lengthwise)
- 1 cup water
- 1 - 2 tomatoes, (diced)
- 2 tablespoon parsley, (chopped)
- 1 ¼ teaspoon italian seasoning, (dried)
- 1 tablespoon olive oil
- 4 - 6 pieces bacon, (chopped)
- as desired salt and pepper
- 2 cup parmesan cheese, (grated)
- 1 cup mozzarella cheese, shredded
- Place the water in the foodi bowl (or Instant pot bowl if you're using the IP). Place the trivet in the bowl and place the squash halves on the trivet.
- Place the lid on and set to sealing position. For the Foodi: Cook on pressure cook for 8 minutes. For the Instant Pot: Cook on manual pressure for 8 minutes.
- After cooking time is up, do a Quick Release.
- Open the lid away from you and carefully remove the squash by using the trivet to bring it out of the bowl. Protect your hands!
- With a spoon, remove the seeds and center matter from both halves. Then, with a fork, begin to scratch away the spaghetti strands and place them into a bowl.
- Add the parmesan cheese, ¾ of the cooked bacon, and 1 teaspoon of the Italian seasoning, and salt and pepper to bowl. Mix well.
- For the Foodi: Working one half at a time, place the squash on the trivet and fill with half the contents from the bowl. Lower the bowl into the foodi bowl. Top the squash with half the mozzarella cheese. Cover with the crisping lid and broil for 5 minutes or until the cheese is melted and brown. Repeat with the second half of the squash.
- For the Instant pot user: Place both halves of the squash into a baking dish and divide the contents evenly between both halves. Top with mozza cheese and broil in the oven until the cheese is melted and golden brown.
- While the squash is browning, in a small bowl, combine the diced tomatoes, remaining bacon, olive oil, ¼ teaspoon of italian seasoning and parsley. When the squash is finished browning and you're ready to serve, divide the tomato mixture between each squash and spread over the top.
- Serve and enjoy!
Nutrition Information:Yield: 4 Serving Size: ¼ of a squash
Amount Per Serving: Calories: 482Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 1492mgCarbohydrates: 26gFiber: 4gSugar: 8gProtein: 28g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.