Name: Spaghetti Squash Florentine
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 spaghetti squash, cut in half and hollowed out as per post directions; 5 slices of cooked, crumbled bacon (I used center cut bacon); 2 tbsp olive oil; 1/2 sweet onion, sliced; 1-2 garlic cloves, minced; 3 cups spinach; 6 Tbsp shredded parmesan cheese (1 Tbsp for topping each serving); Freshly ground pepper, to taste

Description

Healthy spaghetti squash noodles mimicking angel hair pasta, tossed with caramelized onions, sautéed spinach, crispy bacon, and perfectly topped with parmesan cheese! Only 147 calories per serving!

Ingredients

Scale

1 spaghetti squash, cut in half and hollowed out as per post directions
5 slices of cooked, crumbled bacon (I used center cut bacon)
2 tbsp olive oil
1/2 sweet onion, sliced
1-2 garlic cloves, minced
3 cups spinach
6 Tbsp shredded parmesan cheese (1 Tbsp for topping each serving)
Freshly ground pepper, to taste

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Instructions

Preheat your oven to 400 degrees.
Cut the spaghetti squash in half and hollow out the center (see post for instructional photos). Place each half on a baking sheet covered with parchment paper.
Lightly brush each squash half with olive oil and sprinkle with pepper. Flip the squash flesh side down (to prevent liquid from gathering in the bowl of your squash) and bake for 30 minutes at 400 degrees, until edges become browned.
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 1-2 cloves of minced garlic and continue to sauté until browned.
Next, toss in 3 cups of spinach and cook until wilted.
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.
Once the squash is finished noodleizing, remove and let it cool. Use a fork to scrape the squash into noodles. You should be able to scrape all the way down to the skin. 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.
Finally, add the spaghetti squash noodles to the onion mixture, stir together.
Remove from heat and top with a sprinkle of parmesan cheese (I used about a tablespoon per serving). Serve with your favorite meat such as chicken or grilled shrimp.
Enjoy! 🙂

Notes

Store in an airtight container in the refrigerator for up to 3 days.

Avoid using too much oil on squash or it will become very greasy.