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Spaghetti Squash BLT Bowls
Spaghetti Squash BLT Bowls
Ingredients
Salad
- 1 small Spaghetti Squash
- olive oil
- 4 slices bacon (cooked)
- 20 cherry tomatoes sliced in half
- 2 cups chopped romaine
- 2 cups Arugula
Dressing
- 1/2 cup mayo
- 1 tbsp hot sauce (optional)
- 1 whole lemon (only use the juice)
- 1 tbsp apple cider vinegar
Instructions
- Preheat the oven to 425 degrees.
- Cut the squash into rings, discarding the ends and insides. Line them up on a large baking sheet. Brush with olive oil, flip, and repeat. Bake for about 20 minutes, flipping once, until browned on the top and bottom.
- Remove the squash from the oven and allow to cool for 10 minutes. Use a fork to separate the squash into the classic spaghetti shape.
- Mix all the dressing ingredients in a bowl and stir to combine.
- Split the romaine and arugula amongst two serving bowls. Top with the tomatoes and bacon, then the squash.
- Drizzle with the dressing and serve!
