Ingredients
- 1 Small Spaghetti Squash
- 3 Strips Bacon Cut in 1/2 inch pieces
- 3/4 cup Colored Bell Peppers Finely chopped
- 2 Cups Baby spinach Leaves Sliced thinly
- 3 Cloves Garlic Minced
- 1/2 Cup Vegetable or Chicken Stock More or less as needed
- 1/4 cup Parsley Chopped
- 2 Tsp. Rosemary Leaves Chopped
- 2 Tsp. Fresh Thyme Chopped
- 3/4 Cup Grape tomatoes Halved
Servings:
Instructions
- Cook the Spaghetti squash in the microwave until it gives when touched. You can also bake or boil it. Times will vary based on the size of the squash. A squash weighing under 2 pounds takes 7 – 10 minutes or so in the microwave.
- When the squash is cool enough to handle, cut it in half. Scoop out the seeds. Using a fork, scrape the flesh. It should come out in thin ribbons. Remove all the flesh and set aside.
- Heat a large fry pan over medium heat. Add the bacon and cook until just beginning to crisp. Remove the bacon and let it drain on paper towels. Remove all but a teaspoon of the drippings from the pan.
- Add the peppers and garlic to the pan. Cook for 2 minutes until the peppers begin to soften and the garlic is fragrant. Add the spinach and cook for several minutes until it is wilted.
- Add the squash to the pan and cook and stir everything for another 3 minutes or so. If things seem too dry, add a little chicken stock.
- Return the bacon to the pan along with the herbs. Toss to combine. Add the tomatoes and continue to cook until everything is heated through. About 3 minutes.
- Serve as a side dish with grilled chicken, pork or fish.
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