Spaghetti squash with spinach, bacon and cheese is a surprising combination that just works. It’s sweet, savory and cheesy. Does dinner get any better?
I have to admit, this is one of the best recipes I’ve ever made. I saw the recipe on Buzzfeed last week and wanted to make it immediately. While I was roasting the squash and cooking the bacon, Bud was outside in the yard. He stopped working and came into the house to see what I was making because it smelled that good. Once I finished the recipe, I was eating it directly out of the hot pan! The burns on the roof of mouth were totally worth it.
I’m not totally sure what drew me to this recipe (it probably had something to do with bacon). It might have also been the squash. Spaghetti squash is in season and it just sounded so perfect. I love how spaghetti squash mimics pasta. Such a great way to incorporate more veggies! I’m all for tricking myself into eating healthier.
Either way, I’m totally digging this spaghetti squash with spinach, bacon and cheese. It’s a great way to incorporate fall flavors into your dinnertime routine. The whole recipe comes together in less than an hour and makes plenty for leftovers. If you make this recipe this week, you’ll be in for a hearty meal that’s packed with fall flavors!
Spaghetti Squash with Spinach, Bacon and Cheese
- 1 spaghetti squash
- 1 tablespoon olive oil
- salt and pepper
- 6 slices of bacon cut into 1-inch pieces
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 2 handfuls of baby spinach
- ¼ cup feta cheese
Preheat the oven to 400 degrees. Prep a large baking dish with parchment paper.
Cut the spaghetti squash in half lengthwise. Remove and discard the seeds. Place the spaghetti squash cut side up on the baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake the squash for 30 minutes in the oven.
Meanwhile, heat a large skillet over medium heat and add the bacon. Cook for 5-10 mintues until browned, stirring occasionally.
When the bacon is finished cooking, add red wine vinegar to the pan and deglaze. Add in the maple syrup.
Add the spinach to the pan and allow it to wilt.
Once the spaghetti squash is finished cooking, allow it to cool for at least 5 minutes. Once cooled, use a fork to shred the squash into strands. Add the squash to the pan and combine.
Finally, add the feta cheese and toss to combine.
Original recipe from Buzzfeed