Wonderful Gluten-Free Spaghetti Squash

Total Time
80 mins
Difficulty
Medium
Yield
2 servings

Spaghetti squash is a great alternative to pasta when you’re on a diet, as it is low in calories and completely gluten free. This recipe is a great option for your busy work nights.

Bon Appetite!

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper
  • 6 slices bacon, cut in 1-inch pieces
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 1 5-ounce baby spinach
  • 2 ounces soft goat cheese, crumbled

Preparation

  1. Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard. Cut the squash crosswise into rings about 1-inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle olive oil over the baking sheet, and then spread the squash rings over it moving them around so that the undersides are coated with oil. Season with salt and pepper, then flip the rings over and season again.
  3. Roast in the preheated oven until tender, for 30 minutes. Set it aside while you cook the bacon and spinach.
  4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, just until the edges start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.
  5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bacon end up in your food and not stuck to the pan. Turn the heat down to low and add the syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit.
  6. Peel the skin away from the squash, then use a fork to pull the strands apart, adding them to the skillet. When all of the squash is in, add the goat cheese and toss everything together just to combine.
  7. Divide in two plates and serve immediately.

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