Spaghetti Squash...

Had to share...
I bought one to make for DH (who doesn't like it)... But he's doing a low carb thing - so I made this...

Got to say - so easy and sooooo amazingly delicious!!

Had to share!!

Ingredients
2 teaspoons salt
1 1/4 teaspoons fresh cracked black pepper
1 large spaghetti squash (about 2 pounds),
1/4 pound bacon or pancetta, cut into small strips crosswise
1 tablespoon minced shallot
2 teaspoons minced garlic
1/4 cup white wine
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped parsley leaves

Directions
Preheat the oven to 375 degrees F.

Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoons pepper. Place the squash flesh side down in the pan and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and cook in the oven for 45 minutes. Take out - turn squash, re-cover and bake for an additional 15 minutes. Take out of the oven and let cool for about 15 minutes then take out the seeds and shred the squash with a fork and transfer to a large heat proof bowl.

In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated.

In a medium bowl, whisk the eggs together with the cheese and the parsley. 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.

I added a bit more parm at the end. but honestly... as an alternative to pasta, this (sort of ) works. And it is delic!!

Re: Spaghetti Squash...

I love spaghetti squash. I'll have to try this.