Recipe adapted from & Picture from Julia's Album
Ingredients:
olive oil
1 spaghetti squash, medium size
4 garlic cloves , minced
8 oz spinach fresh
8 strips bacon, cooked and finely chopped
1 c Parmesan cheese, shredded
salt and pepper
Directions:
1. Cook bacon according to package.
2. Cut squash in 2 halves, scrape seeds & fiber out of each.
Spray cut sides of the squash and baking sheet with olive oil and
place squash on baking sheet cut side down.
Bake about 30-40 minutes at 425.
3. While squash bakes, cook spinach.
Heat 1 Tbsp olive oil in large skillet on med-high heat.
Add minced garlic and fresh spinach and saute about 2 minutes, stirring until spinach wilts.
Season with salt.
4. Remove squash from oven when cooked through and soft. Let it cool.
Flip squash so cut side faces up – that will speed cooling.
After cool, scrape with fork to remove flesh in long strands and transfer to bowl.
5. Add spaghetti squash to skillet with spinach.
Add finely chopped cooked bacon and mix to combine on low heat.
Add freshly shredded Parmesan cheese to skillet and stir on low heat to melt the cheese.
Add salt and pepper, to taste.
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