Spaghetti Squash with Bacon, Spinach and Goat Cheese

spaghetti-squash-with-bacon-spinach-and-goat-cheese
Spaghetti Squash with Bacon, Spinach and Goat Cheese

Another Pinterest inspired meal from my clean eating board! I love spaghetti squash as a way to integrate some variety into my diet. I’m actually not super into pasta, because my stomach does not respond well to it, but my tummy and I can both enjoy spaghetti squash!

So about this recipe: the original is from a Buzzfeed Life article, and is more of a pasta dish with a spinach, bacon and goat cheese garnish. I didn’t really realize that until I was preparing the spinach, bacon and goat cheese, so I made an adjustment towards the end. The original recipe calls for an entire spaghetti squash, but I only used half the squash. The original also calls for maple syrup, which I used because I wanted to try something new and give it a chance. I should’ve known but I was not a huge fan. It gave too much of a sweet flavor, and I prefer savory. Overall the dish was delicious! You can always add more goat cheese to make it creamier too!

The recipe below is the one I will follow moving forward, adjusted to my specific tastes.

 

img_4260
Spaghetti squash cut into rings.
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Bacon, vinegar and spinach mixing.
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Final product!

Spaghetti Squash with Bacon, Spinach and Goat Cheese

  • Servings: 2
  • Difficulty: easy
  • Print

A replacement pasta dish, perfect as a side or main dish.

Credit: Buzzfeed Life

Ingredients

  • 1/2 medium spaghetti squash (be prepared to have leftovers
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper
  • 6 slices bacon, cut in 1-inch pieces
  • 1 tablespoon red wine vinegar
  • 1 5-ounce bag baby spinach
  • 2 ounces soft goat cheese, crumbled

Directions

  1. Preheat the oven to 400°F.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash into rings about 1-inch thick and cut the seeds out and discard. Drizzle the olive oil over the baking sheet, spread the squash rings over it, season with pepper, flip over and repeat until both sides are evenly covered with oil and seasoning.
  3. Roast in the preheated oven until the squash is tender, about 30 minutes. After roasting, let sit for about 5 minutes to cool prior to shredding it and making ‘pasta.’
  4. While the squash roasts, heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze the pan and help keep everything mixed well. After about 20 seconds, turn the heat back down to low and add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there’s room in the skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit  while you finish the squash.
  6. Peel the skin away from the squash, then use a fork to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.
  7. Serve immediately.

 

 

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