We were sold on this spaghetti squash recipe the second we saw bacon was involved. Cheese, bacon and veggies all on one plate? You'll have to physically restrain us from going up for seconds.

Ingredients:
1 large spaghetti squash
6 to 8 slices of bacon
2 cups baby spinach
2/3 cups walnuts or pecans
2/3 cup blue cheese
1/3 cup balsamic reduction
2 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon champagne vinegar

Directions:
Bake squash until tender and create strips of spaghetti strands. Cook bacon in a skillet. After it's removed, add in champagne vinegar and maple syrup. Wilt the baby spinach for about five minutes. Mix the spaghetti squash "noodles" with the bacon and spinach mixture. Add chopped nuts and blue cheese crumbles and serve.

Image and recipe via 12tomatoes.com

Put down the takeout menu. This spaghetti squash recipe will cost you less, and it's easier on the waistline than your go-to Thai food order.

Ingredients:
1 large spaghetti squash
Olive oil
3 carrots
1/2 red pepper
4 cloves garlic
5 green onions
2 eggs
1/2 cup chopped fresh cilantro
3 tablespoons sweet chili sauce
3 tablespoons soy sauce
1 lime
2 tablespoons peanut oil
1-1/2 cup bean sprouts
1/2 cup roasted salted peanuts

Directions:
Roast squash until tender, and then make spaghetti noodles by forking the squash.In a large skillet, heat peanut oil over medium high heat. Add the garlic and green onions. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, cup bean sprouts and squash noodles. In a separate bowl mix together sweet chili sauce, soy sauce and lime, and add to noodle mixture. Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro and green onion.

Image and recipe via acouplecooks.com