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  • 1 medium spaghetti squash, cooked and removed from shell (can be made ahead or leftovers)
  • 2 slices bacon, cut in 1-inch pieces (nitrite free)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon maple syrup
  • 2 cups tightly packed fresh baby spinach (or about a cup of frozen)
  • 2 ounces soft goat cheese, crumbled
  • Salt and pepper to taste


Cook spaghetti squash ahead of time and remove from shell with a fork. You can do this a day ahead to make this recipe one that only takes about 8 minutes to prep. Place bacon in pan and cook about 2 minutes on medium heat. When oil from bacon has started to release into the pan, add spinach and allow it to wilt almost all of the way. Reduce heat and add vinegar and maple syrup. Stir about a minute and add spaghetti squash. Cook a few more minutes until well combined. Add goat cheese to dish right before serving. If you are not a fan of goat cheese, you could use feta or Parmesan. The idea is to use a small amount of a flavorful cheese.

This recipe makes approximately 4 servings (depending on the size of your spaghetti squash). Each serving contains about 99 calories, 4.6 grams of fat, 3 g saturated fat, 11 mg cholesterol, 11.8 grams of carb, 2 grams of fiber, 6.3 grams of sugar, and 4.3 grams of protein.

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