Spaghetti Squash with Spinach, Parmesan, Bacon and Pine Nuts
- 2 tablespoons olive oil
- 1 spaghetti squash medium size
- 1 tablespoon olive oil
- 4 garlic cloves minced
- 8 oz spinach fresh
- 8 strips bacon cooked and finely chopped
- 1 cup Parmesan cheese shredded
- 1/2 cup pine nuts toasted
- salt and pepper
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, 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 sauté for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.
Add spaghetti squash to the skillet with spinach, add finely chopped cooked bacon and mix to combine, on low heat.
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.