Low-carb and completely gluten-free, this Spaghetti Squash with Bacon, Spinach, and Goat Cheese Recipe is the perfect healthy comfort food. Easy to prepare, all it takes is some roasted spaghetti squash and a little bit of mixing.
Despite my love of plain spaghetti squash with a sprinkle of cheese, I thought it would be fun to spice things up and throw some bacon and spinach in there.
Don’t worry carb eaters, you’ll enjoy it too; you can even pair it with a big chunk of buttered french bread to avoid crossing over to the dark side.
But seriously, this dish is great for anyone. Yep, even my 2 year old ate it! At least he ate the bacon, I tried to ignore all the spinach and squash that just-so-happened to fall onto the floor.
It’s simple, delicious and, errr, even a little healthy when you ignore the bacon.
But, who cares, it’s bacon. Bacon makes everything taste good. Plus, a little goes a long way, so it’s not like you’re sitting down to half a pig belly. Crumble on your goat cheese and you’ll have a perfectly paired duo that will make you forget you’re actually eating a giant bowl of squash.
Learn more about how to cook squash from these helpful posts,
- How to Cook Spaghetti Squash (6 ways! A Complete Guide)
- How to Roast Butternut Squash
- How to Roast an Acorn Squash
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Spaghetti Squash with Spinach, Bacon and Goat Cheese
- Roast spaghetti squash according to instructions in the notes.
- About halfway through cooking the squash, start preparing the bacon. In a large skillet over medium heat add the bacon slices. Stirring frequently, cook the bacon over medium heat until the edges just start to turn brown, approximately 2 minutes. Turn heat to low and continue to cook for an additional 3 minutes.
- When the bacon is done cooking, turn up the heat to high and add the apple cider vinegar to the pan while scraping the bottom with a spatula to remove any brown bits stuck to the bottom. Turn heat back down to low medium-low and add the chopped onion along with a dash of salt, pepper and red pepper flakes. Stir it all together and allow it to saute until onions turn soft and translucent, stirring occasionally. Add in the minced garlic and stir again. Allow the garlic and onions to saute for an additional minute or two and then add the spinach to the skillet, one handful at a time (it shrinks to nothing). Stir after each addition, making room for more for more spinach.
- When spinach is finished cooking, turn off heat and set aside. Meanwhile, check on the squash. As soon as the squash is fully cooked, remove from the oven. Use a fork to peel flesh away from the skin (this should be easy). Add to the skillet with the bacon and spinach and gently mix everything together.
- Serve immediately with a generous amount of goat cheese or other favorite cheese.