- 2 TSP salt, divided
- 1¼ TSP fresh cracked black pepper
- 1 LG spaghetti squash (~2 LB)
- 4 slices bacon (cut into small strips crosswise)
- 2 TSP minced garlic
- ¼ C chicken broth
- 2 egg yolks + 1 whole egg
- 1 C freshly grated Parmesan cheese
Oven: 375°
- Prick the squash all over with a fork. Sprinkle with 1 tsp salt and 3/4 tsp. pepper. Roast on a foil lined pan 1 to 1 1/2 hours.
- Let cool a bit. Slice in half lengthwise, scoop out seeds and shred the squash with a fork. Transfer to a large bowl.
- In a large saute pan, over medium heat, cook the bacon until it becomes crispy.
- Add the garlic. Saute for 1 minute.
- Add the broth and cook until the liquid has completely evaporated.
- In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper.
- Combine the eggs with the bacon mixture, warming the eggs in the pan (do not let the eggs cook through).
- Add the spaghetti squash and toss to thoroughly combine and until squash is heated through.
- Adjust seasoning, if necessary and serve immediately.