Howdy friends! This recipe is SO easy & has a good amount of protein (&fats), the carbs are coming from vegetable sources making this a quick & healthier dinner option. You can even rotate or throw in some extra vegetables to boost the vitamin & mineral content.
My only advice is cooking the spaghetti squash in advance—that is the most time consuming part of the process. I cut mine in half lengthwise & lay it flat on a sprayed baking sheet at 400° for nearly an hour (depending on the size). I’ve seen people cut it the other way; into rings & scoop out the middle. Either way they are a pain in the booty to cut if you ask me–but definitely worth the effort for the added nutrition & a lower calorie meal.
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