July 5–Spaghetti Squash with Bacon, Spinach and Goat Cheese

Today’s pin is actually from BuzzFeed  and was found while participating in a clean eating group on Facebook. I was eager to try it not only for the flavors, but also for the unique way (at least to me!) to cook spaghetti squash. I had always cooked it by cutting the squash in half lengthwise and then baking it and hoping it was cooked evenly. This method said to slice it into rings, remove the seeds and season, then bake for 30 minutes. It came out perfect! It was easy to shred and roasted evenly.

After roasting the squash, the rest was pretty simple. The kitchen smelled fantastic as I cooked the bacon and then added red wine vinegar and a little maple syrup to deglaze the pan. Wilting the spinach took no time at all and then it was ready to add the squash.

This dish can only be described as deliciously decadent! The recipe said that it was for 2 servings but I know I am going to get at least 3, maybe 4 out of it. It was so rich, it didn’t feel like I was eating something healthy. I know I will make this again, even if I am the only one that eats it–a definite two thumbs up!