Spaghetti Squash with Bacon, Spinach & Goat Cheese - Shine with JL

Spaghetti Squash with Bacon, Spinach & Goat Cheese


November 3, 2017

A perfect fall meal for two! This gluten free dinner is a tasty mix of spaghetti squash, bacon, baby spinach and goat cheese.

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 2 Servings


2 Small Organic Spaghetti Squash

6 Slices Bacon, cut into 1 inch pieces

1 tbsp Organic Red Wine Vinegar

1 tbsp Organic Maple Syrup

1 5-oz Bag Organic Baby Spinach

2 oz. Crumbled Goat Cheese


1Begin by cooking your spaghetti squash. Heat your oven to 425 degrees and line a cookie sheet with parchment paper. Cut the squash in half, scoop out the seeds and strings with a spoon and place face down on the cookie sheet.

2Cook spaghetti squash for 20 minutes or until the outside of the squash is soft enough to press with your finger. Remove from oven and let cool.

3Cook your bacon pieces over medium heat in a large skillet. Stir often until the bacon begins to brown on the edges. Turn the heat to low and cook until crispy.

4When your bacon is just the way you like it, turn the heat back up to medium and add your red wine vinegar. Stir while scraping the bottom of your skillet for about 20 seconds. Return the heat to low and add maple syrup. Combine ingredients and begin to add baby spinach by the handful. Continue until all your spinach has been added and is fully wilted. Turn off heat source, but leave skillet.

5Now it's time to prepare your spaghetti squash! Using a fork, go lengthwise down the squash removing the spaghetti strands from the skin. Place in a large bowl.

6Before adding the spaghetti squash to your bacon mixture, squeeze a handful at a time with a paper towel to remove excess moisture. Add all squash to the skillet and mix well. Finish your skillet meal by crumbling the goat cheese over the mixture and tossing until the cheese has turned into a creamy sauce.

7Serve immediately!


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