Fall is finally here!
My favorite thing about fall is the brisk temperatures, leaves changing color, and food that warms the belly.
One of my favorite fall dishes is spaghetti squash! If you want to save your calories, but are in the mood for some pasta, spaghetti squash is my favorite alternative.
One of my neighbors gave me a squash out of her garden, they are best when they are freshly picked!
I first cut the squash in half and scooped out all of the seeds.
I then lined my cookie sheet with foil to eliminate a lot of mess. I placed the squash on the cookie sheet, inside of squash facing up.
Make sure to preheat the oven to 400 degrees, and drizzle olive oil over the squash and finish it off with salt and pepper sprinkled on top. Place the squash in the oven for 45 minutes.
Take the squash out of the oven and let it rest for 10 minutes.
While your squash is cooling, cook six strips of bacon cut up into 1-inch pieces. As the bacon gets to be brown, drizzle 1-tablespoon of maple syrup over the pieces, and slowly start to add spinach. After the spinach is shriveled up, scoop the the spaghetti squash into the pan and stir it all together.
You now have the perfect fall dish!
Makes 6 servings
1 spaghetti squash
6 pieces of bacon
1 bag of spinach
1 Tbsp maple syrup
- Preheat oven to 400 degrees
- Cut squash in half, scoop out the seeds, and place on cookie sheet
- Drizzle olive oil onto squash and sprinkle with salt and pepper
- Bake squash for 45 minutes, then let cool for 10
- While the squash is cooling, cook 6 stipes of bacon cut into 1-inch chunks.
- After the bacon is golden brown, drizzle 1-tablespoon of maple syrup into the pan
- Slowly add the bag of spinach and stir until the spinach is shrivelled up.
- After the spinach is shriveled up, scoop the spaghetti squash into pan and stir until everything is mixed well
- Serve the perfect fall meal!