The spaghetti squash is really sort of magical. On the outside, it just looks like a plain yellow squash, not even textured or patterned like its other squash relatives, but once you cut open the spaghetti squash you will realize how special this one is. The meat inside is not like the other squashes, it comes in strands, and if you pull it apart with a fork or your fingers, looks just like spaghetti. It is vegetable magic.
Earlier this fall Aj went to the grocery store to get somethings, I asked him to get a spaghetti squash while he was there, I ended up very disappointed that he fell into the typical ‘man doesn’t belong in a grocery store’ stereotype. He came home with 3-4 yellow zucchini squash instead. He thought that I meant we were just going to turn those into noodles, he had no idea that the magical spaghetti squash existed. I have to give him some credit though – we do use my magical spiralizer to make noodles out of zucchini squash – like in my pesto zucchini noodles.
This time, it happened to be a blogging night with Dana, and she went to the store. Dana absolutely can be trusted in the grocery store. Here is what you need for this delicious fake pasta dish.
Aside from the fact that if you put bacon in anything, it will be delicious, this turned out really good! I brought it for lunch the next day at work, where both of the other people I was eating with had leftover real pasta dishes (which I would normally be really envious of), my spaghetti squash was so good and did such a good job of satisfying my carb cravings, I wasn’t even jealous. The spaghetti squash has a nice subtle nutty flavor, with the consistency of al dente pasta, the bacon is cooked in a little bit of maple syrup and red wine vinegar, which gives it a tiny sweetness that ends up mixing very nicely with everything else (which is saying something because I don’t really like maple syrup). The original recipe where I got this added goat cheese on top, Dana and I decided to use asiago instead, I really liked how the strong asiago flavor mixed with the slightly sweet bacon and spinach.
There are a couple ways to bake the spaghetti squash, the old way and the new way. The old way is more simple up front, you simply cut the spaghetti squash in half hot-dog style (lengthwise) and removing the seeds (see how in my spaghetti squash mac n cheese). The new way seems a little more dangerous up front, but possibly easier at the end. If you are not skilled with knives, prone to accidents, or don’t have a sharp knife, I suggest you use the old way. The new way is the way I used this time, instead of just cutting the squash in half lengthwise, you cut it crosswise into about six 1 1/2 inch pieces like this:
To remove the seeds, just run a knife around the inside of each piece to cut out the seeds and pulp, you’ll end up with 6 rings.
Whether you used the old way or the new way, now lightly oil the squash and season with salt and pepper. Then bake in the oven at 400 for about 30 minutes. Then set them aside to properly cool down.
In the meantime, cook the bacon over medium heat in a large sauce pan.
Dana calls these “lardons” I don’t like that word, it sounds gross. I call them bacon pieces, which they are. Dana was being judgmental of my bacon pieces, she said they were too big, too big bacon pieces?! Not possible. Dana’s note: I meant that lardons are typically smaller 1/4 inch or so strips of bacon. I can’t argue with Tory that these ‘too big’ bacon pieces were really yummy!
When the bacon pieces are nice and crispy, pour out all but a tablespoon or so of the grease, and put the pan back on the stove. Pour in the red wine vinegar and stir with the bacon for about 20 seconds, then stir in the maple syrup for about 20 more seconds, until all the bacon pieces are coated.
Next, wilt the spinach. Put the spinach into the pan with the bacon 1 handful at a time, stir around until it wilts. Repeat with the rest of the spinach. Turn off the heat and set the pan aside. The spinach will finish wilting as it sits due to the residual heat in the pan.
Now back to the squash. If you used the old way, take a fork and comb out the squash into little spaghetti squash strands. If you used the new way, peel off the rind and use your fingers to separate the strands.
The new way gives you longer strands, more resembling pasta. I’m not sure, but I think the new way ends up being more work, the longer strands are nice though.
All that is left to do is mix the spaghetti squash strands into the bacon and spinach.
I always struggle to mix things into pasta, it always seems like the mix-ins end up at the bottom of the dish. I used tongs to mix things together here, and it worked pretty well.
Top with cheese and enjoy immediately.
I don’t think you’ll miss the real pasta.
- 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
- 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.
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Spaghetti Squash Pasta with Bacon and Spinach – Gravel & Dine