Spagetti Squash with Spinach & Bacon

Comfort food at its best! I combined a few recipes on Pinterest to create this dish; which could be either a side dish or stand on it's own entree. Despite our warm, Colorado fall days, I am craving creamy, comfort food...

Ingredients:

• 1 spagetti squash
• grapeseed oil, for lightly greasing parchment paper
• salt to taste
• 6 nitrate-free bacon, cooked until crispy and torn into pieces (save the bacon grease)
• 1 large shallot, minced
• 5 ounces fresh spinach, cut into strips
• 6 ounces plain greek yogurt
• 6 tablespoons freshly grated Parmesan cheese
• 1/4 cup mozarella, shredded

Directions:

Preheat oven to 375-degrees.

Wash and dry the spagetti squash. Pierce whole squash in several places and microwave on high 5-6 minutes. Allow to cool slightly. Much easier to cut! Cut crosswise into 4 equally thick rounds.

 Lay on the prepared parchment paper lined baking sheet. Sprinkle tops with salt.

Bake 1 hour, turning over the slices halfway through.

When squash is tender and cooled slightly, run a fork around the inside of the rounds to shred into noodles. Place in a large bowl.

I cook the bacon in a toaster oven at 425-degrees for 15 minutes for less mess.  Save the bacon grease.

Place the bacon grease in a large skillet and saute the shallot. Once the shallot is tender add the spinach and cook till just wilted. Add this to the spagetti squash noodles along with the cooked bacon pieces.

In a small bowl, combine yogurt, Parmesan and mozarella cheese. Add the the squash mixture and combine well. 

I made the dish ahead of time and will heat up at 350-degree oven about 20 minutes. Thinking of adding some gluten-free cracker crumbs to the top for added crunch.

Beautiful Granddaughters ~ 2016

Ava turns 4

Ally turns 3

Creamy Ricotta Zucchini Noodles

This ricotta sauce is spectacular! You would never know this is not a cream sauce made with flour... The dish stands on its own or with not; the options are endless. I added some spice to the original recipe.

Ingredients:

• 6 zucchini, washed, dried and spiralized
• 1 tablespoon chopped fresh herbs of choice ( I used rosemary and thyme)
• salt and pepper to taste

Ingredients for the Ricotta Sauce:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup ricotta cheese (I used full fat Organic Valley brand)
• 1/2 cup milk
• red pepper flakes to taste
• salt and pepper to taste
• fresh Parmesan (if desired)

Directions:

Heat one tablespoon olive oil over medium-high heat in a nonstick skillet.

Add spiralized zucchini; season with herbs, salt and pepper and cook until tender, stirring frequently. About 7 minutes. Remove from skillet and set aside.

Return skillet to stove and heat 2 tablespoons olive oil over medium heat.

Add garlic and cook 1 minute or until fragrant.

Stir in ricotta cheese and milk; season with red pepper flakes, salt and pepper. Continue to stir until cheese is completely melted and everything is well combined.

Bring to a steady simmer and cook 3 minutes or until thickened.

Remove from heat and stir in prepared zucchini. Adjust seasonings. May add some fresh Parmesan if desired.