Spaghetti squash is one of our favorite fall/winter meals. So easy, nutritious, low in calories, and tasty. But here's the thing about spaghetti squash. I'm going to let you in on a little secret. Lean in. A little closer. You ready? Okay, here it is:
Spaghetti squash is not spaghetti.
This seems like one of those No shit, Sherlock statements, but it's true: if you make spaghetti squash thinking it's going to have the same texture and taste as actual gluten-filled flour-based pasta, then you're going to be disappointed. Every time.
If, however, you recognize that a vegetable will never actually produce pasta, and instead enjoy it for what it is, you'll love it. Especially if you make this recipe. The bacon is what pushes this one over the top. You could leave it out for a vegetarian dish, but...it would be severely lacking. So don't do that. We loved this, even my picky mama. That should tell you something.
We've made several spaghetti squash recipes, but I'm always on the lookout for more. Anyone got any recipes to share? Let me know in the comments!
P.S. If you can read the recipe below, please thank my tech support, my cousin-in-law Taylor. If you pin this recipe to Pinterest, it will now show the ingredient list on the pin - so much more convenient. God bless her long-distance coding lessons. THANK YOU!
spaghetti squash with bacon, spinach and goat cheeseA filling, nutrient-packed gluten-free dish. Serves 4
1 spaghetti squash
1 tablespoon olive oil
salt and pepper
6 slices bacon
1 tablespoon red wine vinegar
1 tablespoon maple syrup (we left that out, because no sugar for us. sigh)
1 bag baby spinach
2 ounces soft goat cheese, crumbled
Preheat oven to 400.
Cut spaghetti squash in half lengthwise and scoop out seeds.
Lightly brush/spritz inside of squash with olive oil, and sprinkle with salt and pepper.
Place face-down on a foil-lined baking sheet and bake for 30-45 minutes, or until the squash is tender and the "noodles" come out easily when you scrape the inside with a fork.
Cook the bacon to your desired specifications (we like it very, very crispy).
When the bacon is done, add red wine vinegar while stirring and scraping the bottom of the skillet (this is called "deglazing").
Then add spinach, one handful at a time, until it's wilted enough to get it all in the pan.
Once the spinach is all wilted, turn off the heat and let sit while you scrape the squash.
Use a fork to scrape the "noodles" from the squash into the skillet.
Add goat cheese, and stir to combine.
Top with additional salt and pepper, if needed, and a little bit of freshly grated parmesan cheese if you're feeling decadent.
recipe adapted from Buzzfeed