Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts
juliasalbum.com
serves 6 Healthy, gluten free, and delicious comes together in this oven-roasted Parmesan Spaghetti Squash with Spinach, Bacon, and Pine Nuts. The combination of vegetables with nuts and bacon is amazing! And, the cooking method is simple - just combine everything together. Ingredients
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Preparation
How to cook spaghetti squash:
How to cook spaghetti squash:
- Preheat oven to 425 Fahrenheit.
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray 2 tablespoons of olive oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
- Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.
- Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add minced garlic and fresh spinach and saute for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.
- Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts. Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat and serve.