Carsten Schafer

  • 1 large spaghetti squash, cut in half lengthwise
  • 6-8 slices bacon, chopped
  • 2 cup [or 450 0.00] baby spinach
  • 2/3 cup [or 150 0.00] walnuts or pecans, roughly chopped
  • 2/3 cup [or 150 0.00] blue cheese, grumbled, divided
  • 1/3 cup [or 75 0.00] balsamic reduction
  • 2 tbl [or 29.5736 0.00] olive oil
  • 1 tbl [or 14.7868 0.00] maple syrup
  • 1 tbl [or 14.7868 0.00] champagne vinegar
  • kosher salt and freshly ground pepper, to taste
Preheat oven to 400F and line a baking sheet with aluminum foil or parchment paper.
Scoop out seeds from inside each half of your spaghetti squash, then drizzle olive oil on each side and season generously with salt and pepper.
Place squash halves face side down on your lined baking sheet and roast for 30-35 minutes, or until fork tender.
Remove squash from oven until cool enough to handle.
Cook bacon until crispy in a large pan or skillet over medium-high heat. Add champagne vinegar to deglace your skillet, making sure to scrape up any browned bits stuck to the bottom of your pan.
Then reduce heat to low and mix in maple syrup. Add in baby spinach and cook for 4-6 minutes or until wilted.
Remove mixture from heat. Use a fork to shred cooled spaghetti squash into "noodles."
Place noodles in a large bowl and toss with spinach bacon mixture. Add chopped nuts and 1/3 cup blue cheese crumbles. Mix everything together, then transfer to serving bowls.
Top with blue cheese and enjoy.
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