Let’s talk about this spaghetti squash situation. I have never cooked one before and had no idea how hard they were to cut. Needless to say, I had to refer to the internet after several failed attempts. I found this from www.mamashire.com and it was a lifesaver!!
This recipe is a little more involved so I will walk you through it.
Preheat oven to 350°
Place parchment paper on a baking sheet and brush the sectioned spaghetti squash with oil. Since I started back on the Keto diet, I like to substitute avocado oil for olive oil due to the high fat content in the avocado oil. Sprinkle squash with salt and pepper and flip over to roast for 60 mins.
About 40 mins into the squash roasting, heat your oil in a deep skillet over medium heat. Cut bacon and add it to the hot oil. Cook about 5-6 mins or until crisp. Add minced garlic and cook about 1 minute. Drain all but about 2 tbsps of bacon grease from pan.
Remove spaghetti squash from oven and use a fork to scrape out the shreds of squash.
Add spaghetti squash shreds to skillet and toss with garlic and bacon. Make sure the spaghetti squash is still very hot when you add it to the skillet. You can keep the skillet on a lower temperature burner to ensure that it will still be hot.
In a large mixing bowl, whisk together eggs, parsley, grated Parmesan cheese, salt and pepper.
Next add the squash mixture to the mixing bowl and toss. The heat from the spaghetti squash will cook the egg just enough to coat them to the squash.
Plate and top with Parmesan cheese and parsley.
- 1 large spaghetti squash
- 2 tablespoons avocado oil
- 6 pieces of bacon diced
- 2 cloves garlic minced
- 2 large eggs
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup shredded Parmesan cheese (1/2 for egg mixture and 1/2 for topping to serve)