Spaghetti Squash With Bacon Spinach And Goat Cheese Food

SPAGHETTI SQUASH WITH BACON, SPINACH AND GOAT CHEESE

Steps:

• 1. 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.

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.