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Creamy Bacon Arugula Spaghetti Squash

Creamy Bacon Arugula Spaghetti Squash

Creamy Bacon Arugula Spaghetti Squash

Our Weekly Meal Plan & Prep Members have already tasted the awesomeness that is this dish.  This week, they are serving it for dinner with salmon or burgers, lunch on a solo or dinner with a fried egg on top.  That is the beauty of the Weekly Meal Plan and Prep, we take the stress out of filling your fridge with ready-to-eat food so you can enjoy your meals with ease and flexibility.

I have yet had someone who did not like this dish.  (if you are kosher or veg, just leave out the bacon and it is still awesomeness!

Paleo Creamy Bacon Arugula Spaghetti Squash

Creamy Bacon Arugula Spaghetti Squash

Creamy Bacon Arugula Spaghetti Squash

INGREDIENTS

  • 1 Spaghetti Squash
  • 2 Cups Arugula
  • 4-oz Creamy Goat Cheese
  • 4 Slices Bacon
  • 1 Sweet Onion
  • 2 Garlic Cloves
  • 2 TBS Oil of Choice

PREP DAY

Pre heat oven to 400.  

Cut spaghetti squash in quarters, remove seeds, place on a baking sheet, drizzle with oil and bake for 40 minutes.

Dice onion.  Grate garlic.  Dice bacon. 

In a large bowl, remove meat from the skin of the squash using a fork.  Toss the skin.

Add goat cheese to the "spaghetti" and mix to combine.

In a saute pan, cook bacon until crispy and add to "spaghetti".  

Return pan to stove, add onion and sauté until translucent, add garlic, mix then turn off pan.  Pour onion and garlic into "spaghetti" and combine.

Toss arugula into the "spaghetti".

Serve, OR store in a container and refrigerate. 

DAY OF

Portion out into a pan and reheat, or enjoy cold.

BREAKFAST TIP: Top with an egg or two.

LUNCH TIP:  Portion into medium container and bring with you for lunch.