Spaghetti squash is a tasty, gluten-free alternative to traditional pasta dishes. Quick and simple to make, it is highly versatile, and can be styled savory or sweet – there are no rules when it comes to this fall favorite!
Spaghetti Squash with Bacon and Spinach
This recipe combines the nutty flavor of spaghetti squash, with the smoky and slightly salty taste of bacon. It’s extremely easy to make, and can be on the table in less than 40 minutes!
- 1 large spaghetti squash
- 1 cup of fresh spinach
- 6 strips of bacon
- 1/4 cup of goat cheese
- Olive oil
- Salt and pepper
- Pre-heat oven to 400 °F.
- Cover a baking sheet in tinfoil.
- Slice the squash in half. Using your hands, slather both sides, front and back, in olive oil. Sprinkle the flesh with salt and pepper, and lay face down on the baking sheet.
- Lay a wire cooling rack on top of a baking sheet covered in tinfoil.
- Spread out bacon strips on the cooling rack.
- Place squash and bacon in the oven.
- The bacon should take 20 minutes to cook, the squash 20–25.
- Allow squash to cool for 5–10 minutes.
- Using a fork, scrape the stringy flesh out of the squash, and place in a dish.
- Add sliced bacon, fresh spinach, and goat cheese to the squash, and toss.