Hey! So it’s been awhile since I put anything on my blog, but I was inspired by my good folks on Instagram to provide the recipe for the dish (see pic above) that I posted on there today.
I’ve found that after cooking for years, it becomes easier to just think of ingredients that would go great together. This dish is something that I thought of this past Saturday morning. And guess what…it all goes great together! (…At least to me ;))
It’s a winner! I’ll be keeping this one in rotation. If you try it out, please let me know how you like it!
Beefy Bacon Spaghetti Squash
Beef, bacon, spaghetti squash, and cream cheese? Yes, please!
- 1/2 spaghetti squash
- 2 stalks celery
- 1/2 white or yellow onion
- 1 dash ground basil optional
- 1 dash ground oregano optional
- 1 dash garlic powder optional
- salt and pepper to taste
- 1 lb ground beef
- 4 strips bacon
- 6 oz cream cheese (softened)
- 3 tbsp mayonnaise
- 2 tbsp salsa (from jar)
- 6 oz baby spinach
Preheat oven to 375 degrees. Once preheated, insert a lengthwise cut spaghetti squash face up on aluminum foil for one hour (See Oven-Baked Spaghetti Squash for the detailed recipe)
On medium heat, cook bacon in a deep pan on the stovetop until cooked through. Once cooked, set aside
Sauté chopped celery and onion in bacon grease (stiring frequently) for about 7 mins until translucent
After the veggies are sautéed, add oregano, garlic powder, basil, salt and pepper (and/or other herbs and spices to pan) for 1 minute to let the flavors "bloom"
Add crumbled ground beef to pan and cook until no longer pink; stir frequently
Stir in cream cheese until mixed through
Stir in mayo, salsa, and baby spinach until the spinach is wilted
Rip bacon into bite-sized pieces and stir in pan
Once the spaghetti squash is done and cooled enough to handle, using a fork, scrape the flesh of the squash to create long strands and stir it into the pan
Serve and eat!