Spaghetti squash pasta is almost as good as the real thing, add bacon and spinach, and this spaghetti squash pasta dish will leave you feeling full and satisfied.
Author: Gravel & Dine
Recipe type: Main
Serves: 2
Ingredients
1 large spaghetti squash
6 pieces bacon, cut into 1 inch pieces
1 bag of baby spinach
1 tablespoon red wine vinegar
1 tablespoon maple syrup
olive oil
salt and pepper
asiago cheese, shredded for topping
Instructions
Cut the squash into 1½ inch rings, remove the seeds, brush with olive oil and season with salt and pepper
Bake the squash rings at 400F for about 30 minutes. After 30 minutes, remove the squash and set aside to cool
Cook the bacon pieces in a medium pan over medium heat until crispy. Drain the grease, put the pan and bacon back on medium heat.
Add the red vine vinegar and stir for about 20 seconds, then add the maple syrup and stir for another 20-30 seconds
Next wilt the spinach in the pan. Add a handful of spinach to the pan at a time and stir gently until it is wilted. Repeat with the rest of the spinach. Turn off heat.
When the squash is cool, peel off the outside skin and use your fingers to separate the strands of squash.
Add the squash to the pan and stir to combine with the bacon and spinach.
Serve into bowls and top with asiago cheese.
Recipe by Gravel & Dine at https://gravelanddine.com/spaghetti-squash-with-bacon-and-spinach/