Bacon and Spinach Spaghetti Squash Recipe

Bacon and Spinach Spaghetti Squash Recipe

It seems like spaghetti squash recipes have officially invaded the consciousness of pop culture flavor. They currently are in season and are filling the shelves of all grocery stores. Adding to the excitement is that everyone is talking about how healthy they are.

Despite their popularity, they are still a bit of mystery when it comes to cooking them. This recipe shows that it is actually easy to cook spaghetti squash and proves that the hype is real; spaghetti squash is so delicious that you will forget it is low-carb.

Bacon and Spinach Spaghetti Squash Recipe Ingredients:

  • 1 spaghetti squash
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 large white onion
  • 200g back bacon
  • 1 bunch spinach
  • 1 can tomato sauce (796ml)
  • 1 can sliced mushrooms (284ml)
  • 1 can diced tomatoes (796ml)
  • 1/2 cup parmesan cheese

Bacon and Spinach Spaghetti Squash Recipe Directions:

Preheat oven to 425 degrees. Cut the spaghetti squash in half, lengthwise. Scoop out the seeds, brush with olive oil, and sprinkle with salt and pepper. Place face-down on a baking dish that is lined with aluminum foil. After baking for 25 minutes, remove from oven, add in approximately 1 cm of water and put back in oven for another 25 minutes. Initially, the olive oil locks in moisture. During the second phase of cooking, the water will help steam the spaghetti squash.

After a total baking time of 50 minutes, remove from oven and let it cool down. Take a fork and ‘rake’ out the squash from the rind. The raking motion will produce spaghetti-like noodles.

While the spaghetti squash is cooking, you can prepare the sauce. On the stove top, in a large pot, cook diced onion and back bacon in olive oil on medium heat for about 10 minutes, or until onions are opaque. Add in spinach and cook for another 3 – 4 minutes, continually stirring. This will wilt the spinach, while preventing it from becoming charred.

Add in the tomato sauce, mushrooms, and canned tomatoes. Make sure to drain the excess liquid from the diced tomatoes before adding to the sauce. Simmer on low heat for another 20 minutes. Add in parmesan cheese and stir.

Place desired amount of spaghetti squash in a bowl and scoop bacon and spinach sauce on top.


Turkey Chili Crock Pot Recipe

Turkey Chili Crock Pot Recipe

Fall has officially begun, which means it is time to start cooking hearty meals again, like chili. This turkey chili recipe is really simple to make, produces a warm and delicious flavor, and is really healthy.

I love cooking recipes like this one, because it is naturally gluten-free. I don’t have to think of any “work-arounds” or substitutions to tweak this recipe to be gluten-free.

Turkey Chili Crock Pot Recipe Ingredients:

  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp cumin
  • 2 tsp turmeric
  • 1.5 tsp garlic hot sauce
  • 3-4 tsp olive oil
  • 1 turkey breast (.5kg)
  • 5 cloves garlic
  • 5 celery sticks
  • 1 green pepper
  • 4-5 medium carrots
  • 1 can mushrooms (284ml)
  • 1 can black beans (540ml)
  • 1 can lentils (540 ml)
  • 1 can diced tomatoes (796ml)
  • 1 can plain tomato sauce (680ml)
  • 5 bay leaves

Turkey Chili Crock Pot Recipe Directions:

Chop the onion and place on the bottom of the crock pot. Turn the crock pot on to cook for 6 hours on high.

Combine black pepper, garlic powder, onion powder, cumin, turmeric, garlic hot sauce, and olive oil. Mix it until it becomes a paste. Rinse turkey breast in water, pat dry with a paper towel, and brush on the spice paste (both sides). Place the turkey breast on the bed of onions.

Mince the garlic and chop the celery, green onion, and carrots. Add to crock pot.

Open the cans of mushrooms, black beans, and lentils. Combine in a strainer and rinse with cold water. Add to crock pot.

Strain the liquid out of the can of diced tomatoes and add to crock pot. Add the plain tomato sauce and bay leaves.

When the turkey chili is done cooking, remove the turkey breast from the crock pot and shred the turkey. To do this, I just use two forks. Reincorporate the shredded turkey breast back into the chili and mix well.

Tip: Shredded turkey breast helps to absorb any excess liquid that was produced in the process of the vegetables being cooked.