Squash is one of my favorite veggies and working at The Farm has helped me become more knowledgeable about all the different types and tastes of squash. At the end of each farm season we take home a couple different varieties of squash so the hubby and I can enjoy trying new recipes. In the past, we have stuffed and baked squash, made soup, and even made pasta – we love to try new recipes with them. I really love that the squash lasts so long, we are still getting all the nutrients of fresh home grown squash, because we are still eating it! Usually when I decide to cook spaghetti squash I usually go for simple meat or marinara sauce with a little Parmesan cheese, very simple and super easy. However, we wanted to try something knew, so I decided to create a fun recipe with a sweet sauce, the maple syrup mixed with the red wine was the perfect pair! This is probably the best way I have ever made spaghetti squash.
1 large spaghetti squash
1 tbsp olive oil
6 slices of bacon
1/4 red wine
1 tbsp maple syrup
2 cups fresh spinach
- Preheat oven to 375.
- Cut squash in half, clean out all of the seeds. Drizzle with olive oil and place upside down on baking sheet. Fill baking sheet with water. Bake for 45 minutes. Once squash is cooked, set aside to cool for 10 mins.
- Meanwhile, cook bacon on stove top. When the bacon is done drain the bacon grease out of the pan. Remove bacon and set aside.
- Turn the heat to low, add red wine and maple syrup to the pan. Stir.
- Add spinach, cover the pan. Let spinach sautee until nice and soft, do not brown.
- Dice or crumble bacon toss into mixture.
- Scoop out squash from the skin and place into the pan, let sautee for 2 minutes, stirring occasionally.
- Add a little salt and pepper.
- Top with feta cheese and enjoy!
Peace & Love,