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Spaghetti Squash With Spinach, Bacon, and Feta

Serves two

1 medium spaghetti squash

1 tablespoon olive oil

Kosher salt and freshly ground pepper

6 slices bacon, cut in 1-inch pieces or real bacon bits

1 tablespoon red wine vinegar

1 tablespoon maple syrup

1 5-ounce bag baby spinach

2 ounces soft goat or feta cheese, crumbled

Grilled chicken or shrimp can be added after cooking either one separately

Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper.

Cut about the spaghetti squash in half and then cut those halves again. Scrap the seeds out using a spoon out of all of the halves of the squash. Drizzle the olive oil over the squash halves, season with salt and pepper and roast in a preheated oven until the squash is tender, approximately 45 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It will be easier to handle if you let it cool for 10 minutes before taking it apart.

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.

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 combined, then add the spinach, one handful at a tie, 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 let everything sit in there while you finish the squash.

Using a fork, hold the cooked squash halves while scrapping the squash adding them to the skillet as you scrap each half. When all of the squash is in the skillet, add the goat or feta cheese and toss everything together just to combine.

Divide between two saucer and serve immediately.

Kiley Williams-Bowls

Building and creating a community for bariatric patients, to come and feel secure with there discussion. Informed with recipes & fitness tips, along with motivation before surgery, after surgery and ongoing care that is needed for a strong healthy life after bariatric surgery.

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