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Tomato Bacon Stuffed Spaghetti Squash with Basil Pesto

Ready in 1 hour

Serves 4 people

Recipe by Courtney Anderson


1 spaghetti squash

1 package Pine View Farms bacon

10 small tomatoes (or more!)

Avocado oil or Ghee or butter



Parmesan Cheese

Basil Pesto (bought pesto or see recipe below)


  1. Preheat oven to 425F. Slice spaghetti squash butt to blossom and scoop out seeds. Place in a large cast iron pan or oven safe baking dish, drizzle with oil, and season with salt and pepper. Place skin side up and bake for 45 minutes -1 hour (until squash easily pulls away from skin). Remove squash from the oven and scoop out “noodles”.
  2.  For the Bacon: preheat oven to 425F, line a baking sheet with parchment paper and add a single layer of thawed bacon. Bake in the oven for 25-30 minutes flipping halfway through.
  3.  Add cooked diced bacon, fresh sliced tomatoes, and parmesan to the squash noodles. Toss till combined. Drizzle with basil pesto and enjoy!

Basil Pesto:

3 cups basil (or 2:1 basil and parsley)

2 garlic cloves

1/2 cup olive or avocado oil

1/3 cup nutritional yeast

1/3 cup cashews (or nut/seed of choice)

1 tsp salt

Juice of 1 lemon

Method: Add all ingredients to a blender or food processor and combine until smooth. Store pesto in an airtight container for 5-7days in the refrigerator or freeze in a cube tray and save for future recipes!