1 small spaghetti squash, approximately 1 ½ pounds (680 g)
5 slices bacon, cooked and crumbled
5 ounces (140 g) chopped spinach
½ cup (60 g) oil-packed sun-dried tomatoes, drained and chopped
1 tsp (3 g) chili flakes
¼ tsp salt
2 tbsp (16 g) pine nuts
To wilt the spinach, stir in a dry skillet over medium heat until soft, very dark green and any liquid has cooked off, approximately 10 minutes.
Place the spaghetti squash on a plate, then prick 4 to 5 times on various sides with the tip of a sharp knife. Microwave on high for 4 minutes, then rotate top side down and microwave for 4 minutes more. Remove and let cool enough to handle.
Once the squash is cool, cut in half lengthwise. Scoop out the seeds and discard. Scrape out the cooked strands and transfer to a large mixing bowl. Stir in the crumbled bacon, wilted spinach, sundried tomatoes, chili flakes and salt.
Pile back into one of the squash halves or into a serving platter, and top with the pine nuts.
Excerpted from The Ultimate Paleo Cookbook: 900 Grain- and Gluten-Free Recipes to Meet Your Every Need by Arsy Vartanian, Caroline Potter, Rachel McClelland, Katja Heino, Rachel Ball, Vivica Menegaz, Nazanin Kovacs, Hannah Healy, Jenny Castaneda and Kelly Winters. Page Street Publishing, 2015.