Favorite Recipes · Healthy/Clean · Italian · Vegetables

Spaghetti Squash with Bacon, Spinach, & Feta

OH.MY.GOODNESS!!!!

This was sooooo much better than I had anticipated. I am not a huge fan of bacon (please don’t hate me). So I’m always a little nervous cooking with it. I have no discovered my two favorite ways to eat bacon. This recipe and my Egg, Bacon, Cheese Quesadillas.

This is a super healthy recipe. I’m looking forward to making more of this! It’s sad that it serves only two. We were able to feed the four of us but there were two tiny mouths. So if you have more than 2 or want seconds, then double for sure!!

I will also never cook a spaghetti squash any other way! It was in the oven for all of 30 minutes and it was not watery at all and it was actually more like spaghetti strands!!

Ingredients
1 Spaghetti Squash
1 tbsp Olive Oil
S&P
10-12 slices of Bacon, cut in 1-inch pieces
1 tbsp Red Wine Vinegar
1 tbsp Maple Syrup
1 5-oz bag Baby Spinach
2 oz Feta Cheese, crumbled

Directions
Preheat the oven to 400* and line a cookie sheet with parchment paper.
Cut about half an inch off the top and bottom of the squash, then cut into 1-in rings.
Cut out the seeds in the middle and place the rings on the cookie sheet.
Brush olive oil over the rings and season with S&P, flip and repeat.
Roast in the over for about 30 minutes or until done.
Set aside and let cool.
Heat a large skillet over medium heat and add the bacon slices.
Cook over medium heat, stirring often until the edges of the bacon start to brown, about 2 minutes
Turn the heat down to low and continue to cook until the fat renders out, about 5 minutes.
When the bacon is done, turn the heat back up to medium and add the red wine vinegar to deglaze the pan.
Scrap the bottom of the pan for about 20 seconds and turn the heat back down to low.
Add the syrup and stir till combined.
Add the spinach a hand full at a time, stirring until wilted and then adding more until all spinach is added and wilted.
Turn off the burner and let everything sit while you finish the squash.
Peel away the skins of the squash and using a fork or your hands, pull the strands apart and add them to the skillet.
Stir together, add the feta and stir a few more times.
Serve immediately.

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