Amazing! I knew I had to try this recipe when I had seen bacon, maple syrup, and blue cheese as ingredients, and wow I was not disappointed. The bacon and maple syrup add a smoky and sweet flavor, and the blue cheese takes it to a whole new level with its creamy texture that melts beautifully into the sauce. If you do not care for blue cheese, like my husband, you can substitute with feta or just leave the cheese out. Impressive for guests or simple and quick for a weeknight meal. If you have a more expensive balsamic vinegar which is already thick, there is no need to do a reduction. Enjoy!
1 large spaghetti squash, cut in half
lengthwise
6-8 slices of bacon, chopped
2 C. baby spinach
2/3 C. chopped walnuts or pecans
2/3 C. blue cheese, crumbled
1/3 C. balsamic reduction
2 Tbsp. olive or avocado oil
1 Tbsp. maple syrup
1 Tbsp. champagne vinegar
salt and pepper, to taste
Preheat oven to 400 degrees. Scoop out seeds from the inside of the spaghetti squash, then drizzle with oil and season with salt and pepper. Place squash halves face side down on a baking sheet and bake for 30 to 35 minutes. Remove squash from oven and let cool long enough to handle.
Meanwhile, cook bacon until crispy in a large pan over medium-high heat. Add champagne vinegar to deglaze the pan, making sure to scrap up any brown bits stuck to the bottom of your pan. Then reduce heat to low and mix in maple syrup. Add in baby spinach and cook for 4 to 6 minutes, or until wilted. Remove mixture from the heat.
Use a fork to shred the spaghetti squash into “noodles”. Place noodles in a large bowl and toss with spinach bacon mixture. Add chopped nuts and blue cheese crumbles. Mix everything together, then transfer back to the squash halves or to a serving dish. Drizzle the balsamic over the top and serve.
Recipe from 12 Tomatoes
