Spaghetti Squash With Bacon, Kale & Goat Cheese

Step 1: Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces and the seeds. Cut the squash into quarters. Place in a large kettle with about 3 inches of water. Cover and boil on medium-high till the squash easily pulls away from the skin with a fork, about 60-70 minutes. Add more hot water if needed. When the squash is done,keep it covered while you prepare the bacon and kale mixture.

Step 2: Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.

Step 3: 5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup, butter and thyme. Let butter melt. Stir everything together just to combine, then add the kale, one handful at a time, stirring after every addition so that the kale wilts and there’s room in your skillet for more. When all of the kale is wilted, turn the burner off under the skillet, cover and let everything sit in there while you finish the squash.

Step 4: Peel the skin away from the squash, then use a fork to pull the strands apart, adding them to the skillet as you go. Add salt and pepper. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine.