Recipe by Christine Byrne. Reposted from www.buzzfeed.com.
1 medium spaghetti squash
1 tablespoon olive oil
kosher salt and freshly ground pepper
6 slices bacon, cut in 1-inch pieces
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 5-ounce bag baby spinach
2 ounces soft goat cheese, crumbled
1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper, tinfoil or silicone baking mat.
2 . Cut the ends off the squash and throw away. Cut the squash crosswise into rings about 1-inch thick and cut the seeds out by running your knife around inside. Discard seeds. Drizzle the olive oil over the covered baking sheet and rub the rings around in the oil until they are evenly coated. You can also use a olive oil sprayer to coat the rings. Salt and pepper both sides of the rings.
3. Roast in the preheated oven until the squash is tender, about 30 minutes. Remove from the over and let cool for 10-15 minutes while you cook the bacon.
4. Heat a large skillet over medium heat and add bacon pieces. Stir often until the bacon begins to brown. Turn heat down to low and cook until bacon is cooked through. When the bacon has finished cooking, turn the heat back up to medium and add the red wine vinegar, scraping the bottom of the pan with a wooden spatula to get all of the brown bits off. After about 15 seconds, turn the heat back down to low and add the maple syrup and stir a few times to evenly coat.
5. Add the spinach, one handful at a time. There won't be room in your skillet to do it all at once so do it in a few batches. Stir after every handful and let it wilt a bit before adding the next batch. Once all of your spinach is in the pan and wilted turn off the heat and leave everything in the pan while you work on your squash.
6. Peel the skin off the outside of the squash rounds and separate the strands with your hands. You can add the strands into the skillet as you go or place into a bowl until you are done. When all of the squash is separated and in the skillet, toss together, and add your goat cheese, giving it a final stir.
7. Divide into 2 bowls and enjoy immediately.