Parmesan Spaghetti Squash, Spinach, and Bacon with Pine Nuts

• Gluten free

• Meat

  • 8 Bacon strips, cooked and finely chopped

• Produce

  • 4 Garlic cloves
  • 1 Spaghetti squash, medium size
  • 8 oz Spinach, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Pine nuts, toasted

• Dairy

  • 1 cup Parmesan cheese

Found on juliasalbum.com

Ingredients

• 2 tablespoons olive oil
• 1 spaghetti squash, medium size
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 8 oz fresh spinach
• 8 bacon strips, cooked and finely chopped
• 1 cup freshly shredded Parmesan cheese
• 1/2 cup pine nuts, toasted
• salt and pepper

Directions

• 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 its 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 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.