1 medium spaghetti squash cooked and shredded with a fork
2 strips of nitrate free bacon
1 can of diced organic fire roasted tomatoes
16 ounce bag fresh spinach
2 garlic cloves minced
1 4 ounce goat cheese log
Basil leaves for show and about 6 leaves, julienned
1. In a large skillet , cook the bacon crispy and crumble.
2. Save half the fat from the bacon in the pan. The oil will be hot so carefully put in the canned tomatoes and garlic on a medium heat. Cook 5 minutes and add squash and cook an additional 5 minutes.
3. Add the spinach in batches til all is cooked down and remove from heat.
4. Add the goat cheese, stirring til well combined. Add bacon and basil and stir.
Note: This should serve 4 as a side dish. You can also add leftover roast chicken to make it a meal.