- 2 tablespoons olive oil
- 1 spaghetti squash medium size
- 2 onions, thinly sliced
- 8 oz spinach fresh
- 8 strips bacon , cooked and finely chopped
- salt and pepper to taste
How to cook spaghetti squash:
Preheat your oven to 400°F. Slice ends off the squash, then cut the squash into rings. Try to make the rings about the same size, around 1-1/2 inches. Use a spoon to scrape out the seeds. Place squash on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper. Bake for 30-40 minutes, flipping rings once about 15 minutes in. Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.
How to caramelize the onions and cook spinach:
Add 2 tbsp oil over medium-high in a large skillet. Cut the ends of each onion and thinly slice. Add onions to skillet, stirring occasionally. After approximately 10 minutes, the onions should start to caramelize. Watch them closely, stirring frequently, so they don’t burn. Add spinach to the skillet and continue to stir everything together until onions turn a nice golden brown color and spinach is wilted.
How to cook the bacon:
Dice 8 strips of bacon, and cook in a skillet until crispy. Remove the bacon pieces with a slotted spoon and set aside. PRO TIP: I like to use one skillet for my meals (save on dishes!) If I am using bacon, I will cook the bacon FIRST, then reserve some of the bacon fat (as much as the recipe calls for) and discard the rest. Cooking in bacon fat provides even more flavor!
Putting it all together:
Add the cooked spaghetti squash to the skillet with the onions and spinach, add finely chopped cooked bacon and mix to combine, on low heat and stir on low heat until all the flavors come together. Add salt and pepper, to taste. Finally, add the cooked bacon. Serve warm, and enjoy!