Spaghetti Squash with Spinach, Bacon, & Goat Cheese
Contributor:
Jenny Pauls
Catetories:
Other Main Dishes
Recipe:
From butterisnotacarb.com
4c spaghetti squash, roasted*
6 slices thick cut bacon
6oz fresh baby spinach
4oz garlic + herb goat cheese, crumbled**
2 T extra virgin olive oil
Salt
Pepper
Pre-heat the oven to 400°F. Slice the squash lengthwise and remove seeds and any membrane from the center. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast for 40 minutes. Remove from the oven, flip over the halves and let cool at least 15-20 minutes. When cool, use a fork to pull spaghetti squash strands away from the outer skin into a large bowl.
Cut bacon into one-inch pieces. Place bacon in a large skillet and cook over medium heat until crispy. Add the baby spinach to the bacon and saute until wilted. Add the spaghetti squash and crumbled goat cheese, stirring until goat cheese is melted and all ingredients are thoroughly combined. Salt and pepper to taste.
** I had plain goat cheese. I garlic-pressed about 4 big cloves of garlic into the bacon fat before adding the spinach.
Nutritional Information (4 servings)
Per serving: 288 calories, 11g total carbs, 7g net carbs, 23g fat, 13g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)
* I used ALL of a pretty good-sized spaghetti squash. When I weighed it and calculated carbs it came out to about 15 g (net) for 1/4 of the whole recipe.
