Preheat oven to 400º F and line a baking sheet with aluminum foil or parchment paper.
Scoop out seeds from inside each half of your spaghetti squash, then drizzle olive oil on each side and season generously with salt and pepper. Place squash halves face side down on your lined baking sheet and roast for 30-35 minutes, or until fork tender. Remove squash from oven until cool enough to handle.
Cook bacon until crispy in a large pan or skillet over medium-high heat. Add champagne vinegar to deglaze your skillet, making sure to scrape up any browned bits stuck to the bottom of your pan. Reduce heat to low and mix in maple syrup. Add in baby spinach and cook for 4-6 minutes, or until wilted. Remove mixture from heat.
Use a fork to shred cooled spaghetti squash into “noodles.” Place noodles in a large bowl and toss with spinach bacon mixture. Add chopped nuts and 1/3 cup blue cheese crumbles. Mix everything together, then transfer to serving bowls, or scoop back into squash shell.
1 clove garlic, coarsely chopped
2 tablespoons red wine vinegar
Freshly ground pepper
1/3 cup extra-virgin olive oil
1 medium bunch watercress, tough stems removed
1 cup fresh parsley leaves
1 small head escarole, outer leaves removed, torn
1/3 cup roughly chopped toasted hazelnuts
1/3 cup roughly chopped dried dates
1/3 cup crumbled blue cheese
Toasted cornbread, for serving (optional)
Cook the bacon in a large skillet over medium-high heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
Meanwhile, segment the oranges: Cut the ends off, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds.
Put the garlic on a cutting board and sprinkle with 1/4 teaspoon salt, then mash into a paste with the flat side of a large knife. Whisk the vinegar and garlic paste in a large bowl and season with salt and pepper, then whisk in the olive oil. Add the watercress, parsley and escarole and toss to coat. Divide the salad among plates and crumble the bacon on top. Sprinkle with the oranges, hazelnuts, dates and blue cheese. Serve with cornbread, if desired.
Mash garlic in mortar, add salt and continue mashing, to make a paste, and no pieces are visible. Add spices and 2 tsp each of oil and vinegar and mix well. Put mixture in Mason jar. Cut up blue cheese wedge (or blue cheese crumbles) and add to the Mason jar. Add remaining oil and vinegar. Shake well. Allow salad dressing to remain at room temperature for anywhere from 30 minutes to 2 hours, depending on your food safety qualms, before putting it in the fridge.
2 cups dry Rotini Pasta, cooked to al dente, and chilled
1 chicken breast, cooked and shredded (about 1 cup)
4 stalks of celery, chopped (about 1 cup)
1 cup shredded carrot
1/2 cup bottled Ranch Dressing
2 Tbsp or more Buffalo sauce, like Frank’s Red Hot
2 Tbsp crumbled blue cheese
Mix together the ranch, blue cheese and buffalo sauce in a small bowl and set aside. Test the spiciness of the dressing and add more hot sauce to taste.
Toss the cooked and cooled pasta, shredded chicken, celery and carrot together in a large bowl.
Pour dressing over the pasta and stir until evenly coated.