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Spaghetti squash with bacon, spinach, and goat cheese

SpaghettiSquashBaconSpinach,GoatCheese

Dinner tonight, 18 October, 2017
Totally delicious , and very easy and very fast to make .
2 servings

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

1)
Spiralized squash and set aside ( You need a Spiralizer )

2)
Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon 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.

3)
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 bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there's room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and add the Spiralized squash

4)
Divide between two plates and serve immediately.


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