Try this Spaghetti Squash with Bacon, Spinach and Goat Cheese recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400. LIne a large rimmed baking sheet with parchment paper.
2. Cut about half inch off the top and bottom of the spaghetti squash. Discarded these pieces. Cut the squash lengthwise into rings about 1-inch thick. Run a paring knife along the inside of the ring to cut the seeds out. Drizzle olive oil over the baking sheet, then spread the squash rings over it. Move them around in the oil so the undersides are covered in oil. Season with salt and pepper. Flip the rings and repeat on the other side.
3. Roast the squash in the often until tender. About 30 minutes. When it is done, set it aside on the counter to cool. About 10 minutes.
4. Heat a large skillet over medium heat. Then add the bacon slices. Stir often. Cook until the bacon is crispy and the fat has rendered out, about 7 minutes.
5. When the bacon is done, add the red wine vinegar. Stir and scrap the bottom of the skillet (get all the bacon bits off the bottom of the pan). Turn the heat down and add the maple syrup. Stir to combine. Add spinach one handful at a time. When all the spinach is wilted, turn the burner off. Let it rest until you finish the squash.
6. After the squash has cooled, using a paring knife to pull away the skin ring. Use a fork or your hands to pull the strands apart. Add the squash to the skillet.
7. Toss everything together. Add the goat cheese. Stir again.
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 508 | ||
Calories from Fat: 430 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.8g | 64 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 19.9g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 79.2mg | 24 % | |
Sodium 919.6mg | 32 % | |
Potassium 227.9mg | 6 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 508
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