If you like spaghetti, but also like feeling like you’re eating something better for you than pasta, and you liked the Zucchini Pasta from a few days ago, and you like cooking with wine, and like bacon, well then do we have a recipe for you! (I should work in sales). I’d be a much more effective saleswoman if I could just teleport to your kitchen and bring you a bite full of this magical stuff, but alas I cannot. You’ll just have to whip it up and see for yourself!
But maybe you’re more of a numbers person, so here are some cold, hard stats. A cup of spaghetti (140g) will get you 221 calories and 43g carbs. A cup (155g) of spaghetti squash, in comparison, has only 42 calories and 10g carbs. What what?!? Thats 179 calories of BACON you could have had! (And regarding my recent consideration to go vegetarian, well, I’m still considering).
So let’s get cookin’. Start with a spaghetti squash. You’ll want to cut it across, rather than long ways. This goes with the direction of the “spaghetti noodles”, so you don’t end up cutting them all in half, giving you long noodles! These things can be hard to cut, so you’ll need a strong knife. Remove the inner mushy seed part. Cut them into about 1 to 2 inch wide slabs (it’s ok if they’re not perfect), then place them on a parchment paper-lined baking sheet. Drizzle with oil and sprinkle with salt and pepper, then repeat on the other side of each. Bake for about 40 minutes at 400 degrees F, or until the squash comes apart easily with a fork..
While the squash is cooking, throw some bacon in the skillet. Cook it on medium heat until it’s all crispy. Remove the bacon and most of the bacon juice/fat, leaving about a tablespoon in the pan.
Now we’re going to get fancy and use a technique called deglazing. Deglazing a pan is a way of getting all those little tasty flavor bombs (a.k.a fond) off the bottom of the pan and into the juice. You just need a pan with crusties and a cold liquid, like wine, stock, or even water. For this recipe, we’re going to get those BACON crusties up with WINE. Does it get any better? Heat the skillet up to a medium/high heat, then pour in a dash of cold wine. Stir and scrape at the bottom with a wooden spoon, pouring in more wine as it reduces from the high heat. Scrape until there’s nothing left on the bottom, about a minute, then reduce the heat to low.
This will be the tasty base for our sauce. Mix in a tablespoon of honey and stir until it’s dissolved, then chop up the bacon and throw it back in. Grab yourself some spinach (we’ve got to balance out the bacon and wine somehow). Put the spinach in the pan a handful at a time, stirring until the leaves have shrunk down.
This next part is just good for the soul. There’s something cathartic about pulling the “spaghetti” strands from the cooked squash, so yea, pull the spaghetti from each squash with a fork. It shouldn’t take much effort!
Combine the spaghetti and spinach/oil mixture, then stir in small pieces of goat cheese. The goat cheese will melt and work in with the oil to create a subtle, tasty sauce…yum!
- 1 spaghetti squash
- 1 to 2 Tbsp olive oil
- Dash of salt and pepper
- 6 slices bacon
- ½ cup wine (red or white)
- 1 Tbsp honey
- 4-5 cups fresh spinach
- 2-4 oz fresh goat cheese, cut into ½ inch pieces
- Cut spaghetti squash widthwise into 2 inch segments, making sure to remove the seedy inside.
- Set on parchment paper-lined baking sheet and drizzle both sides with olive oil and sprinkle with salt and pepper. Bake about 40 minutes until tender at 400 degrees F.
- Cook bacon at medium heat on stove until crispy, then remove from pan. Remove most of the grease, leaving about 1 Tbsp in the pan.
- Increase heat to medium/high, and pour in a dash of wine. Scrape and stir with a wooden spoon to get up all the tasty fond. adding more wine as it reduces down. Cook about 1 minute, then reduce heat to low.
- Mix in 1 Tbsp honey until dissolved.
- Chop bacon into 1 inch pieces and mix in.
- Mix in 4 to 5 cups fresh spinach, a handful at a time, until leaves have shrunk.
- Remove spaghetti strands from cooked squash with a fork.
- Combine spaghetti, spinach/oil mix, and small dollops of goat cheese, mixing until goat cheese has slightly melted and ingredients are evenly distributed.