Prep Time: 10 minutes | Cook Time: 1 hour | About 240 kcal per serving

Ingredients: 

• 1 large Spaghetti Squash

• 1 tbsp extra-virgin olive oil

• Freshly ground black pepper

• 4 slices bacon 

• 2 cloves garlic, minced

• 1 1/2 cups cherry tomatoes, sliced into halves

• 1/3 cup grated Parmesan 

• 2 cups spinach

• 1/2 cup heavy cream 

• 1 cup cold milk 

• Salt

• Basil, as garnish

Yield: 4 servings

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Directions:​​

1. Preheat oven to 400 degrees F | 200 degrees C.

2. Cut your squash in half lengthwise, then rub with the olive oil all over. Season with salt and pepper.

3. Place the squash flesh-side-down on a tray and bake in the oven for 45mins when the spaghetti squash should be tender.

4. Allow the squash to cool for around 5mins until it is cool enough to touch. Then, using two forks, pull apart the flesh of the squash into spaghetti-like strands.

5. Leaving the squash to one side for a moment, fry the bacon in a skillet and, once cooked, remove to drain.

6. Pour most of the bacon fat from the skillet and add garlic, tomatoes, spinach and salt and pepper (as desired) to season.

7. Add the parmesan and cream and allow the mixture to simmer until thickened.

8. Add the spaghetti squash to the skillet and stir to fully coat.

9. Chop the bacon and crumble into the squash mixture, combining fully.

10. Garnish with the basil, serve, and enjoy!

Serve with whole-wheat bread.