Wednesday, July 27, 2016

Spaghetti Squash with Bacon, Spinach, and Goat Cheese


1 spaghetti squash
1 tbsp olive oil
salt and pepper
7-8 slices bacon
1 tbsp red wine vinegar
1 tbsp maple syrup
1 (5oz) bag baby spinach
2 oz soft goat cheese, crumbled


  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half (hardest part of the entire meal) and scoop out the seeds. Drizzle the olive oil over the spaghetti squash. Add the salt and pepper to taste. Place on a baking sheet and bake for 30-40 minutes. Remove the spaghetti squash from the oven and set aside.
  2. Cook the bacon in a large skillet over medium heat. Remove the bacon and break it into small pieces. You can cut the bacon into pieces prior to cooking it, but I just prefer to do it afterwards. Add the bacon back into the skillet.
  3. Reduce the heat to low. Add the red wine vinegar to the bacon and bacon grease. Cook for about 30 seconds.
  4. Add the maple syrup to the mixture and cook for 30 seconds.
  5. Add the baby spinach to the mixture, one handful at a time. Cook until all of the spinach is combined.
  6. Go back over to your spaghetti squash. Using a fork, scoop out the inside of the spaghetti squash. 
  7. Combine the spaghetti squash, bacon/spinach mixture, and goat cheese. 

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