Spaghetti Squash with Bacon, Spinach and Goat Cheese

I am not sure where I found this recipe on the Internet but I have been wanting to make this for some time.  But, I haven't been able to find spaghetti squash at the farmer's market until this past Sunday!  And I found a big one!!!
 

This is a pretty simple recipe to make.  You probably need to run to the grocery store to get some of the ingredients.

Ingredients:

1 medium spaghetti squash
1 T olive oil
6 slices bacon, cut in 1 inch pieces
1 T red wine vinegar
1 T maple syrup (didn't have that, so I just used good ole Log Cabin syrup)
2-3 handfuls of baby spinach (fresh - not frozen)
2 - 3 T goat cheese, crumbled

Directions:

Preheat the oven to 400

Line a baking sheet with parchment paper and drizzle with olive oil.

Slice the squash into 1 inch thick rings, discarding the two ends.  Cut out the middle seeds.

Place on the parchment sheet, season with salt and pepper, flip so the other side will get coated with the olive oil and season that side with salt and pepper.
Roast the squash in the oven for 30 minutes.  When done, set the squash aside for 10 minutes, makes it easier to peel the outer skin off.
I bought the best bacon at the meat department at our local grocery store, big thick slices - yum!!!

Over medium heat, cook the bacon slices until the edges start to brown slightly.

Turn the heat down to low and continue to cook until the bacon is crispy - about 5 minutes.
Add the red wine vinegar, this will deglaze your pan so the bacon will not stick to the bottom of the pan. 
Add the maple syrup (oh, your house will smell wonderful!!!)

Stir until everything is combined.  Add the spinach, a handful at a time until the spinach wilts.

Turn off the burner.
Peel the skin away from the squash, using a fork or your hands, pull the strands of spaghetti squash apart and add them to the skillet.
Add the goat cheese and toss everything together!!

Entire Recipe:

Ingredients:1 medium spaghetti squash
1 T olive oil
6 slices bacon, cut in 1 inch pieces
1 T red wine vinegar
1 T maple syrup (didn't have that, so I just used good ole Log Cabin syrup)
2-3 handfuls of baby spinach (fresh - not frozen)
2 - 3 T goat cheese, crumbled

Directions:

Preheat the oven to 400
Line a baking sheet with parchment paper and drizzle with olive oil.
Slice the squash into 1 inch thick rings, discarding the two ends.  Cut out the middle seeds.
Place on the parchment sheet, season with salt and pepper, flip so the other side will get coated with the olive oil and season that side with salt and pepper.
Roast the squash in the oven for 30 minutes.  When done, set the squash aside for 10 minutes, makes it easier to peel the outer skin off.
Over medium heat, cook the bacon slices until the edges start to brown slightly.
Turn the heat down to low and continue to cook until the bacon is crispy - about 5 minutes.
Add the red wine vinegar, this will deglaze your pan so the bacon will not stick to the bottom of the pan. 
Add the maple syrup (oh, your house will smell wonderful!!!)
Stir until everything is combined.  Add the spinach, a handful at a time until the spinach wilts.
Turn off the burner.
Peel the skin away from the squash, using a fork or your hands, pull the strands of spaghetti squash apart and add them to the skillet.
Add the goat cheese and toss everything together!!
ENJOY!!!

COMMENTS:

Oh, this was good!!  A couple of mistakes that I made.  First, I think I should have used a smaller spaghetti squash - at least, one a little bit smaller than the one I did use.  Secondly, I should have cooked the bacon a little bit longer.  But, overall, this was really good!!  My husband loved it.  This definitely will be made again!

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