Lightened Up Spaghetti Squash

Thursday, May 21, 2015



Last week, I planned to make this recipe for Spaghetti Squash, bacon, spinach and goat cheese. Before making the recipe I calculated the points and found that it was 11 points per serving. This isn't terrible for dinner, but if you add a salad with some dressing you are at 12 and I don't always have 12 points to spare come dinner time. I decided that I would try to cut out some points and see how it tasted.

With only one bite, I knew this was my new favorite recipe! It was filling and so, so good. Mike who doesn't even like goat cheese, loved it! If you aren't worried about points, check out the original recipe, but to cut the points down to 9 Points Plus per serving follow mine!



Lightened up Spaghetti Squash
with Bacon and Goat Cheese

Ingredients

1 Medium Spaghetti Squash
1 TBSP - Olive Oil
Kosher salt and pepper
4 Slices - Bacon
1 TBSP - Red Wine Vinegar
1 TBSP - Maple Syrup
1/2 Large Sweet Onion - chopped
1 Small Container of Mushrooms - chopped
5 ounces - Baby Spinach
2 ounces - Soft Crumbled Goat Cheese

Instructions

Roast Spaghetti Squash rings coated w/olive oil and sprinkled w/s&p at 400 degrees for 30 minutes**

While Spaghetti Squash cools, heat a large skillet over medium heat, then add bacon slices.
Cook, stirring often, until the edges start to brown slightly, about 2 minutes.
Turn the heat down to low and continue to cook until the bacon is crispy about 5 minutes.

Turn the heat back up to medium and add red wine vinegar, stirring and scraping pan to deglaze.

Now add the chopped onion and mushroom to the pan and cook for about a minute.

Turn heat back to low and add maple syrup, stirring to combine.

Now add spinach, once it is all wilted, turn off the heat. Let sit while you finish the squash.

Peel the skin from the squash and add the strands to the skillet.

Finally add the goat cheese and stir all to combine.

Serves 2
9 Points +

By taking away a few slices of bacon from the original recipe and adding mushrooms and onions to the recipe it cut down on the points. Mushrooms let off quite a bit of liquid when cooked so it offset the liquid you were losing from less bacon fat. I never made the original recipe, so I didn't know what I was missing, but it was so delicious, I don't even care!

**the original recipe shows roasting the spaghetti squash, and it was pretty easy, but I think you could cook the squash any way you normally do and it would be just as good. For detailed roasting instructions, click here

3 comments :

  1. This sounds delicious! I love spaghetti squash and I'm always looking for new ideas to do with it.

    ReplyDelete
  2. OH the maple syrup in this sounds intriguing! I love spaghetti squash - it's perfection!

    ReplyDelete
  3. This sounds delicious! Love spaghetti squash!

    ReplyDelete

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