HOW TO COOK THE SPAGHETTI SQUASH

Ingredients 

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 6 diced bacon slices
• 1 tbsp red wine vinegar
• 1 tablespoon maple syrup
• 150 grams of baby spinach
• 60 grams of crushed goat cheese
• salt flower
• chili

how to cook the spaghetti squash

Preparation
The spaghetti squash is a little wonder of nature. In addition to having only 42 calories per 155 grams, after cooking crumbles into thin strands equal to spaghetti strands. What's more, it's delicious and easy to prepare.
Start by cutting the two ends (top and bottom) of the pumpkin, taking them for some other recipe. Then cut the pumpkin into about 1/2-inch slices and remove the seeds in the middle, leaving empty rings in the center. Place the slices on top of a sheet of parchment paper and a drizzle of olive oil in a tray and bake, preheated to 200 ° C for about 30 minutes.
When the pumpkin is tender, remove it from the oven and let it cool on the kitchen counter for about 10 minutes. In the meantime, prepare the bacon. Place the diced slices into a large wok and fry them over medium heat until slightly browned at the ends. Reduce the heat and allow another five minutes for the bacon to become crispy.
When the bacon is ready, add the vinegar and raise the heat for about 20 seconds while loosening the bits of bacon that clung to the pan. Lower the heat back to minimum and add the maple syrup, stirring well to blend with the vinegar. Put the baby spinach gradually. As they cook they shrink and make room in the wok to put more. Be careful not to overcook spinach, otherwise they will get soggy.

Turn off the heat and remove the pumpkin peel. Then separate it into wires with a fork or with your hands. Add them to the wok, add the goat cheese grains and mix everything together. Against this spaghetti, she has no way to protest.