Spaghetti Squash Carbonara

Yes this has BACON in it... No I did not even waste my time with turkey bacon--I got the real deal! This was also my first time trying out spaghetti squash. I loved it and also learned there are a zillion different ways to cook it.

Salt and pepper to taste

1 medium size spaghetti squash

4 slices of bacon chopped into small strips width wise (I got REAL thick cut bacon!) It's just a little bit!

2 teaspoons of minced garlic

1/4 cup organic chicken broth

2 egg yolks, 1 whole egg

1 cup grated parmesan

Preheat the oven to 400 degrees. Slice the spaghetti squash in half lengthwise. (This is hard and many people had different suggestions on doing this...google it). Spoon out seeds and pulp. Place facedown on baking dish with sides. Pour very small amount of water on the bottom of the pan to allow the squash to steam. Cook for 45 minutes or until shell is easily poked with a fork. Let cool for about ten minutes. With a fork, shred the squash and set in a large bowl. (Your way of preparing the squash may differ...bottom line, get the spaghetti part tender and out of the shell.)

In a large saute pan, over medium heat, cook the bacon until it is nice and crispy. Add the garlic and let that cook for about one minute. Add the broth and let that cook until all of the liquid evaporates. (I never thought that was possible but it took about 10 minutes.) Stir occasionally. 

In a medium bowl, mix the eggs with the cheese and add salt and pepper. Combine egg and cheese mixture with bacon mixture in the saute pan, warming the eggs but not allowing them to cook. Add the spaghetti squash. (Here is where I would add about a cup at a time so that you don't end up with too much squash and not enough egg mixture.) Mix well until squash is heated through. 

Serve immediately. I also served mine with a piece of garlic toast. Mmmmm. (It seemed to get a little soggy the longer I waited to eat it.)