Spaghetti Squash With Bacon, Spinach, and Goat Cheese

INGREDIENTS

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Kosher salt and freshly ground pepper
• 6 slices bacon, cut into 1-inch pieces
• 1 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• 1 5-ounce bag baby spinach
• 2 ounces soft goat cheese, crumbled

PREPARATION

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.
2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1 inch thick, and run your knife around the inside of the rings to cut the seeds out. 
3. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.
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