B & D Goats
  • Home
  • Our Products
    • Goat's Milk Soaps & Lotions
    • Beer Soaps
    • Goat Cheese
    • Goat's Milk Caramels
    • Homemade Jams and Jellies
    • Homemade Pies
    • Relishes and Salsa
  • Goats
    • Goats
    • Our Goats
  • Pictures from the Farm
  • Family
  • Racing
  • My Quilt Page
  • The Goat Lady's Kitchen
  • Life on a Goat Farm
  • Goat's Milk Recipes
  • Comments
  • Contact Us
  • Favorites Places
  • Category

Spaghetti Squash with Bacon, Spinach and Goat Cheese

10/13/2015

0 Comments

 
I, somehow, let this blog slide and completely forgot all about it.  Well, I am reviving it and I hope you will enjoy it.

I am not sure where I found this recipe on the Internet but I have been wanting to make this for some time.  But, I haven't been able to find spaghetti squash at the farmer's market until this past Sunday!  And I found a big one!!!


Picture
Picture
This is a pretty simple recipe to make.  You probably need to run to the grocery store to get some of the ingredients.

Ingredients:

1 medium spaghetti squash
1 T olive oil
6 slices bacon, cut in 1 inch pieces
1 T red wine vinegar
1 T maple syrup (didn't have that, so I just used good ole Log Cabin syrup)
2-3 handfuls of baby spinach (fresh - not frozen)
2 - 3 T goat cheese, crumbled

Directions:

Preheat the oven to 400
Line a baking sheet with parchment paper and drizzle with olive oil.
Slice the squash into 1 inch thick rings, discarding the two ends.  Cut out the middle seeds.



Place on the parchment sheet, season with salt and pepper, flip so the other side will get coated with the olive oil and season that side with salt and pepper.

Roast the squash in the oven for 30 minutes.  When done, set the squash aside for 10 minutes, makes it easier to peel the outer skin off.




Over medium heat, cook the bacon slices until the edges start to brown slightly.
Turn the heat down to low and continue to cook until the bacon is crispy - about 5 minutes.
Add the red wine vinegar, this will deglaze your pan so the bacon will not stick to the bottom of the pan. 
Add the maple syrup (oh, your house will smell wonderful!!!)
Stir until everything is combined.  Add the spinach, a handful at a time until the spinach wilts.
Turn off the burner.
Peel the skin away from the squash, using a fork or your hands, pull the strands of spaghetti squash apart and add them to the skillet.
Add the goat cheese and toss everything together!!



Picture
Enjoy!!!

Comments:

This was really good!!  I think I used too big of a squash and I should have cooked the bacon a little bit longer.  But, overall, this was a really good meal.  My husband loved it!!
0 Comments



Leave a Reply.

    Author

    I raise a small herd of Dairy Goats and use their milk to make our wonderful soaps, lotions, fudge, cheese and ice cream.
    I am also a stay-at-home Mom.  I will never be June Cleaver, though I try to be.  Our house has that "lived in" look, but it is filled with love.  I love my family, country music, baking, gardening, sewing, quilting, and, of course, my goats!  Welcome to my world!

    Archives

    April 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    January 2013
    November 2012
    October 2012
    August 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012

    Categories

    All
    Brownies
    Frosting
    Goat Cheese
    Goat's Milk Ice Cream
    Pizza
    Ricotta Cheese
    Rosemary Italian Bread
    Soup
    Split Pea Soup
    Tomato Soup
    Tools
    Zucchini

Proudly powered by Weebly
✕