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Spaghetti Squash BLT Bowls

Total Time: 40 minutes
Servings 2
Keyword blt, spaghetti, squash



  • 1 small Spaghetti Squash
  • olive oil
  • 4 slices bacon (cooked)
  • 20 cherry tomatoes sliced in half
  • 2 cups chopped romaine
  • 2 cups Arugula


  • 1/2 cup mayo
  • 1 tbsp hot sauce (optional)
  • 1 whole lemon (only use the juice)
  • 1 tbsp apple cider vinegar


  • Preheat the oven to 425 degrees.
  • Cut the squash into rings, discarding the ends and insides. Line them up on a large baking sheet. Brush with olive oil, flip, and repeat. Bake for about 20 minutes, flipping once, until browned on the top and bottom.
  • Remove the squash from the oven and allow to cool for 10 minutes. Use a fork to separate the squash into the classic spaghetti shape.
  • Mix all the dressing ingredients in a bowl and stir to combine.
  • Split the romaine and arugula amongst two serving bowls. Top with the tomatoes and bacon, then the squash.
  • Drizzle with the dressing and serve!

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