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.
Alright, enough yap—here’s the recipe:
Ingredients:
1 medium/large spaghetti squash
2 tbsp apple cider vingear
2 tbsp maple syrup (or honey)
8oz baby spinach
3 links some sort of chicken sausage (I used a garlic spinach flavor)
5 slices bacon
2 oz soft goat cheese (I used the garlic herb flavor)
Instructions:
•Prep your spaghetti squash & let cool before scooping out with a fork into large bowl–set aside
•dice up the bacon & cook over medium-high heat until lightly browned; turn down the heat & continue cooking for 5 minutes until most of fat is cooked down
•turn the heat up & add vinegar & maple syrup–continue stirring
•add handfuls of spinach (it will cook down tremendously–so don’t be shy!)
•add in the chicken sausage (assuming it’s fully cooked)
•down to low heat, stir in the spaghetti squash
•add crumbled goat cheese & stir until everything is combined
ENJOY!
Have you ever used spaghetti squash in place of noodles? Tell me your favorite recipe! I love cooking with it, since it is an excellent low carb & nutritious substitute. My wheels are turning for a sweet spaghetti squash breakfast/dessert recipe!