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Spaghetti Squash With Bacon, Spinach, and Goat Cheese Recipe

Spaghetti Squash With Bacon, Spinach, and Goat Cheese Recipe
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★★★★★

5.1 from 9 reviews

A delicious and healthy roasted spaghetti squash dish combined with crispy bacon, tender baby spinach, and creamy goat cheese. The sweet and tangy dressing made from red wine vinegar and maple syrup perfectly complements the savory flavors, making it a comforting yet nutritious meal.

Ingredients

Scale

Squash

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper, to taste

Bacon and Dressing

  • 6 slices bacon, cut into 1-inch pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup

Greens and Cheese

  • 1 5-ounce bag baby spinach
  • 2 ounces soft goat cheese, crumbled

Instructions

  1. Preheat and prepare squash: Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper. Cut about half an inch off the top and bottom of the spaghetti squash, discard those pieces, then cut the squash crosswise into rings about 1 inch thick. Remove the seeds from the rings by running your knife around the inside.
  2. Oil and season squash: Drizzle olive oil over the baking sheet. Spread the squash rings evenly on the sheet, coating their undersides lightly with oil. Season with kosher salt and freshly ground pepper, then flip the rings over and season the other side.
  3. Roast squash: Place the squash in the oven and roast until tender, approximately 30 minutes. Once done, set aside to cool for 10 minutes to allow easier handling.
  4. Cook bacon: Heat a large skillet over medium heat. Add bacon pieces and cook stirring often until edges start to brown, about 2 minutes. Reduce heat to low and cook until bacon is crispy and fat is rendered, about 5 more minutes.
  5. Deglaze and create dressing: Increase heat to medium, add red wine vinegar to the skillet and stir while scraping the bottom for about 20 seconds to deglaze. Lower heat, add maple syrup, and stir to combine.
  6. Wilt spinach: Add baby spinach to the skillet one handful at a time, stirring after each addition until fully wilted. Turn off heat and let the mixture sit while preparing the squash strands.
  7. Prepare squash strands and combine: Peel the skin off the roasted squash and use a fork or your hands to pull apart the spaghetti-like strands. Add the strands to the skillet with the bacon and spinach.
  8. Add goat cheese and toss: Crumble the goat cheese over the skillet contents and toss gently to combine all the ingredients.
  9. Serve: Divide the dish between two plates and serve immediately while warm.

Notes

  • Allow the roasted squash to cool slightly before handling to avoid burns.
  • Use a fork to loosen the spaghetti squash strands for best texture.
  • The combination of red wine vinegar and maple syrup creates a balanced sweet and tangy flavor that enhances the dish.
  • You can substitute goat cheese with feta for a different but complementary flavor profile.
  • Leftovers can be refrigerated and reheated gently; add fresh spinach when reheating to maintain freshness.

Nutrition

Keywords: spaghetti squash, bacon, spinach, goat cheese, roasted squash, healthy dinner, low carb, fall recipe

Find it online: https://dailysimplerecipe.com/spaghetti-squash-with-bacon-spinach-and-goat-cheese-recipe/