Spaghetti Squash with Bacon and Goat Cheese

I’m always trying make low carb dishes that actually taste great and still provide some good nutritional value. Spaghetti squash is a wonderful ingredient to use for adding flavor, fiber and the texture of “noodles”. I love serving it with pesto or meat sauce, but today I tried it with bacon, balsamic and lots of spinach. I added goat cheese for creaminess, but if goat cheese isn’t your thing you could also use Parmesan or feta.

  1. Preheat oven to 400. Line a rimmed baking sheet with parchment and place spaghetti squash rings on top. Drizzle each with olive oil on both sides and season with salt and pepper. Roast for 40 minutes.

2. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Drain off half of the grease and add balsamic vinegar and maple syrup.

3. Add spinach and cook until wilted. Scrape spaghetti squash flesh away from the skin with a fork and place in the skillet. Sprinkle with half of the goat cheese and stir to combine.

4. Scoop the spaghetti squash mixture into 2-3 bowls and garnish with the remaining goat cheese. Sprinkle with fresh parsley and serve.

Spaghetti Squash with Bacon and Goat Cheese

Serves 2-3

All you need:

1 spaghetti squash, cut into rings and seeded

4 slices bacon, diced

2 tablespoons balsamic vinegar

2 teaspoons pure maple syrup

6 cups baby spinach

2 ounces crumbled goat cheese

Chopped flat-leaf parsley, for garnish

All you do:

  1. Preheat oven to 400. Line a rimmed baking sheet with parchment and place spaghetti squash rings on top. Drizzle each with olive oil on both sides and season with salt and pepper. Roast for 40 minutes.
  2. Meanwhile, cook bacon in a large skillet over medium heat until crispy. Drain off half of the grease and add balsamic vinegar and maple syrup.
  3. Add spinach and cook until wilted. Scrape spaghetti squash flesh away from the skin with a fork and place in the skillet. Sprinkle with half of the goat cheese and stir to combine.
  4. Scoop the spaghetti squash mixture into 2-3 bowls and garnish with the remaining goat cheese. Sprinkle with fresh parsley and serve.
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