I can’t honestly say that I have a favorite food because it changes daily. But I do have a favorite weeknight meal and it’s only recently gone into rotation. It’s flipping delicious and so quick!
spaghetti squash with bacon spiach and goat cheese
- 1 spaghetti squash
- 3 slices of thick cut bacon
- 3oz garlic and herb goat cheese
- 1 bag baby spinach
- 1 teaspoon reserved bacon renderings (aka grease of the gods)
- 2 Tablespoons red wine vinegar
- 1 Tablespoon maple syrup
- Salt and Pep
- 1 egg (optional)
Halve the spaghetti squash and scoop out the seeds. Drizzle lightly with EVOO and place face down on a cookie sheet. Bake at 400 degrees until tender, about 25 minutes.
At the same time bake off the bacon and save one teaspoon of the grease. Crumble the bacon when cooked. Let your squash cool slightly before using a fork to scrape down the flesh to make the “spaghetti”. Set aside.
In a large skillet add the bacon grease, red wine vinegar and syrup. When it’s warm add the spinach, a handful at a time as it wilts down. Toss in the bacon and add the squash. Stir to combine. Add the crumbled goat cheese (just use your fingers to break it up), salt and pep and it’s ready to serve! I topped mine with a poached egg, because I’ve yet to find something an egg doesn’t improve. Also protein. Boom.
Sweet, smokey, creamy, crunchy, tart- this quick dish has it all. It’s even yummy cold for lunch the next day!