This dish is SO good. And it is guiltless, and gluten free. Bootcamp Approved
(Adapted from Hugs and Cookies)
Spaghetti Squash is a staple at our house. My kids have grown to love it, and most of the time they now prefer it to pasta. This dish is restaurant quality, and doesn’t take that long to make. I served it with a side salad.
2 teaspoons salt
1 1/4 teaspoons fresh cracked black pepper
1 large spaghetti squash (about 2 pounds)
8 slices bacon, cut into small strips crosswise
2 teaspoons minced garlic
1/2 cup chicken broth
2 egg yolks plus 2 whole eggs
1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees F. Cut in half, scoop out seeds, and lightly salt. Lightly spray a cookie sheet with Pam or Oil. Place flesh side down on the cookie sheet. Cook for 1 hr or until longer if needed.
*If you are short on time and prefer to microwave, cut squash in half lengthwise, scoop out seeds, poke around squash with fork, and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
Let cool a bit. 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.