Ingredients
- 2 teaspoons salt, divided
- 2 Tablespoon Extra Virgin Olive Oil, divided
- 1 ¼ teaspoons fresh cracked black pepper
- 1 large spaghetti squash (about 2 pounds)
- 4 slices pancetta, cut into small strips crosswise
- 2 teaspoons minced garlic
- ¼ cup chicken broth
- 2 egg yolks plus 1 whole egg
- 1 cup freshly grated Parmesan cheese
- Fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 375 F
- Cut the squash in half and prick the skin with a fork
- Coat a foil lined pan with oil and then sprinkle with 1 tsp salt and 3/4 tsp. pepper.
- Bake halves open face down for 1 to 1 ½ (once done let cool a bit)
- Scoop out any seeds and shred the squash with a fork
- Transfer to a large bowl
- In a large sauté pan, over medium heat, cook the pancetta until it becomes crispy then add 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
- Add the spaghetti squash to your favorite plate and pour mixture on top (or mix to combine)
- Garnish with thyme and serve immediately