Ingredients:
1 medium spaghetti squash
4 slices bacon, chopped
2 cloves garlic, minced
1/2 cup Parmesan cheese, grated
2 large eggs
1/4 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for 40-45 minutes until tender.
While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove and set aside, leaving a little bacon fat in the pan.
In a small bowl, whisk together eggs, heavy cream, Parmesan cheese, salt, and pepper. Set aside.
Once the spaghetti squash is cooked, use a fork to scrape the strands into a bowl, creating spaghetti-like noodles.
Add minced garlic to the bacon fat in the skillet and sauté for 1-2 minutes. Add the spaghetti squash strands and cooked bacon, tossing to combine.
Remove from heat and slowly stir in the egg and cream mixture, tossing continuously until the sauce is smooth and coats the squash.
Garnish with freshly chopped parsley and extra Parmesan cheese before serving.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: 320 kcal per serving
