Spaghetti squash and I just recently met so we’re still in the ‘getting to know each other’ phase of our relationship, but so far I love it! This is the first dish I’ve made with it and it kind of came to life because I had some left over ingredients from last week’s cauliflower faux-tatoes (and some left over cravings for caramelized onions!) I’ve always wanted to try spaghetti squash and I found an enticing recipe for spaghetti florentine that I thought would be awesome with squash. If you’ve never tried it before you really should. It’s so easy! And so healthy! I don’t see why anyone would ever need to eat noodles again (although my boyfriend begs to differ…but I think it’s an incredible alternative!)
One squash goes a loooong way. I actually sent half of this home with my parents because I knew the two of us couldn’t eat it all this week. I think it would be a perfect amount for a family dinner, though!
SPAGHETTI SQUASH FLORENTINE
147 calories per serving
3 SP per serving
First of all, please check out the size of that onion. And it’s already been cut down! This recipe calls for half an onion, but if you happen to have a freakishly large, defensive tackle sized onion like me then I’d say 1/4 is fine. Seriously, where did this thing grow??
Second of all, I have leftover crumbled bacon that I will be using, but if you don’t happen to have bacon on deck you can cut up and fry 5 slices prior to starting this recipe. You can save a little bacon fat to sauté the onions in, if you wish. This will add great flavor, but will also add extra calories! I will be preparing my onions in olive oil only for this recipe.
Okay, moving onto the squash. Go ahead and preheat your oven to 400 degrees. You’re going to slice the squash into 1 inch rings. Make sure you have your strongest, sharpest knife for this step because its like carving a pumpkin. If anyone has any recommendations on how to make this process a little easier, please let me know! I think I need to lift more weights to be strong enough for this step… 🙂
Next you’re going to cut the seeds out of the center of the squash rings. Place rings on a baking sheet covered with parchment paper. Drizzle with olive oil and sprinkle with pepper. Flip the rings and repeat. Don’t use too much olive oil or your noodles will be really greasy! (Not speaking from experience or anything…) Bake the squash rings for 30 minutes at 400 degrees.
While the squash rings are becoming squash noodles, heat a pan and add 2 tbsp of olive oil (or add onions to a pan with a little of the leftover bacon grease instead, if you want). Slice half an onion into thin strips then sauté on low-medium heat until translucent. Add 1 tsp minced garlic and continue to sauté until browned.
Once the squash is finished noodleizing, remove and let it cool. You then want to remove the skin completely. Make sure you get all of it because it gets pretty hard from cooking and the last thing you want is a CRUNCH in your noodles! I find it’s easiest to slice the edge,then use a knife or fork to scrape off the ‘noodles.’ It’s pretty easy to do with your hands too if you don’t mind diggin’ in there!
Make sure all the noodles are in strands and that you break up any remaining chunks. It should look like a pound of glorious angel hair pasta when you’re done.
Since I am using leftover bacon, I tossed it in with the onions at this point to warm it up. If you fried your bacon prior to starting this recipe, you could just add it in at the end.
Toss in 3 cups of spinach and mix until wilted. I am second only to Popeye in my love of spinach. Just look how gorgeous it is! And it always amazes me how much it shrinks after its cooked.
It’s like magic….it never gets old to me! 🙂
Next add in the spaghetti squash noodles…
Stir together and bask in its glory. Top with a sprinkle of parmesan cheese (I used about a tablespoon). We served this alongside chicken, so divine. I think next time I may try it topped off with some grilled shrimp! 🙂 Store in air tight container in refrigerator for up to 5 days.Print
With bacon, caramelized onions, spinach and topped with parmesan, you won’t even miss the carbs! Only 147 calories per serving! (3 SP per serving)
- 1 spaghetti squash
- 5 slices of cooked, crumbled bacon (I used Oscar Mayer center cut bacon)
- 2 tbsp olive oil
- 1/2 sweet onion
- 1 tsp minced garlic
- 3 cups spinach
- Parmesan cheese, for topping (I used Sartori shredded parmesan)
- Preheat oven to 400 degrees.
- Heat a pan over medium heat. Slice bacon into small pieces and cook until crisp. Allow to dry on paper towel lined plate.
- Slice spaghetti squash into 1 inch rings and remove seeds.
- Drizzle with olive oil and season with pepper, flip squash rings and repeat seasoning.
- Bake for 30 minutes.
- While you wait for the squash to finish, slice half an onion into thin strips.
- Heat a pan over low-medium heat and add 2 tbsp olive oil (you can use some leftover bacon grease instead, if you prefer). Add onion and sauté until translucent. Add garlic and continue to sauté until browned.
- Add 3 cups of spinach to pan and continue to cook until wilted.
- Once squash rings are cool enough to handle, remove skin completely and shred into noodles.
- Add squash noodles and bacon to pan and mix all ingredients.
- Top with 1 tbsp of parmesan cheese.
- Enjoy! Store in air tight container in refrigerator for up to 5 days.
3 SP per serving
- Serving Size: 6
- Calories: 147
- Sugar: 2.3 g
- Sodium: 299 mg
- Fat: 11 g
- Saturated Fat: 3.2 g
- Carbohydrates: 7.4 g
- Fiber: 1.5 g
- Protein: 6.1 g
- Cholesterol: 13.6 g
**Recipe adapted from Flavor Mosaic
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions! 🙂