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.