BLT Spaghetti Squash

Posted by on Sep 23, 2015 in Cooking, Dinner, Featured, Meat, Pasta, Veggies

20150923_130300 - Copyeating a few spoonfuls of the kids macaroni and cheese or peanut m&ms . . . This is a much better choice!!  Last night we had spaghetti so I cooked myself a spaghetti squash and saved the other half for my lunch today.  If you’re not sure how to cook one I usually cut mine in half (which takes super human strength if it’s at all big) drizzle it with a little olive oil, sprinkle with salt and pepper, then cook at 375 face down for about 35-40 minutes.  Once it’s tender you can spoon it out, use two forks to shred it more easily, or even just eat it right out of the squash!  Yum!  I hope you enjoy this healthy meal!

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BLT Spaghetti Squash

(makes 1-2 servings)

cooked “spaghetti” from the half of one spaghetti squash (Use both sides if you want more for leftovers or more servings)

2-3 pieces of turkey bacon (again, add more if you want more servings)

5 large cherry tomatoes, chopped

1 cup of fresh spinach, chopped if you’d like

1/2 tablespoon of olive oil

salt and pepper to taste

sprinkle of parmesan, cheddar, mozzarella if you’d like! (optional)

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*Note: if you haven’t already cooked your spaghetti squash cut it in half and cook at 375 for 35-40 minutes.  I used leftovers for this dish.

Cook bacon over medium heat in a medium skillet.  Once it is lightly browned remove it to a plate to cool slightly, then chop into small pieces.

Drizzle about 1/2 tablespoon of olive oil into the same skillet.  Add the “spaghetti” from your cooked spaghetti squash.  I used only one side, if you want more servings go ahead and use both sides.

Add in your chopped cherry tomatoes and season with salt and pepper. Once it’s mostly heated through add in your chopped turkey bacon.

Finally add in your spinach and cook until everything is heated through and your spinach is slightly wilted.

Season to taste and if you’d like, add a sprinkle of cheese!!

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