• 1 small spaghetti squash
  • olive oil
  • 4 slices bacon, cooked
  • 20 cherry tomatoes, sliced in half
  • 2 cups chopped romaine
  • 2 cups arugula
  • 1/2 cup mayo
  • 1 tbsp hot sauce (optional)
  • juice of 1 lemon
  • 1 tbsp apple cider vinegar
2 Servings
Total Time 40 mins
Servings 2 servings


  • Preheat oven to 425.
  • 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 20-25 minutes (or until desired doneness), 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.