I have said before that I try hard to get veggies into our meals.  It is so easy to leave them out. I am guilty of this.  We order pizza and I never think to add a salad.  Well I think about it, but the whole reason we are having pizza is so I don’t have to cook.

When I do cook, which is often, I like to take as many short cuts as possible.  For this meal, I had cooked the bacon and squash days before.  The bacon during a weekend breakfast and the squash when I had the oven on for a weekday meal, taco pie casserole whichI had made last month and frozen. These little tricks help speed up  not only the cooking time but the clean up time as well.

 What You Need:

 1 Cooked Spaghetti Squash

4 Cups Fresh Spinach

1 Crushed Garlic Clove

2 Tablespoons Olive Oil

1 Package Cooked Bacon

8 oz Goat Cheese

Salt and Pepper

What To Do:

Heat the olive oil in a pan.  Add the garlic, cooked bacon, and spinach.  Turn down the heat and cook until the spinach begins to wilt.  Carefully stir in the spaghetti squash  and heat through.   Check the seasoning and add salt and pepper to taste. Remove from heat and stir in the goat cheese.  Serve immediately.