Ingredients

The following ingredients have 6 Servings
  • 1 medium spaghetti squash
  • 1 cup Parmesan Romano Cheese (* finely shredded)
  • 2 eggs
  • 2 egg yolks
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 6 slices bacon
  • 2 cloves garlic (* minced)
  • 1/4 cup heavy cream

Instruction

  • Pierce the spaghetti squash about 8 times with a knife, making sure it goes all the way into the center.
  • Microwave on a plate on high for 8-10 minutes or until tender.
  • Let it cool enough so that you can handle it. Once cool, cut it in half and remove the seeds. Then, using a fork scrap all the flesh out into a bowl. Set aside.
  • Meanwhile, in a small bowl, whisk together the cheese, eggs, egg yolks, and black pepper. Set aside.
  • Heat the oil in a large, deep skillet over medium heat.
  • Add the diced bacon to the hot oil. Cook until crisp, about 5 minutes.
  • Add the garlic and cook for about 1 minute. Drain all but about 2 tablespoons of the bacon grease out of the pan.  
  • Add the spaghetti squash to the skillet with the bacon and toss to coat. 
  • Continue to cook a few more minutes until the spaghetti squash is hot throughout.
  • Remove the pan from the heat and whisk in the cheese and egg mixture until well blended and creamy.
  • Add the heavy cream slowly, until desired creaminess is reached.
  • Serve topped with extra cheese, black pepper, and parsley, if desired.