I substituted spaghetti squash for the pasta in this dish, and the result was delicious!
1 large egg
½ cup grated parmesan cheese
Kosher salt and freshly ground pepper to taste
about ½ cup chopped tomato - I used Roma tomatoes, although I suggest grape tomatoes, if you have them
4 oz. turkey bacon, diced
1 garlic clove, peeled and smashed
splash white wine - I used less than ¼ teaspoon
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Ingredients
1 medium size spaghetti squash1 large egg
½ cup grated parmesan cheese
Kosher salt and freshly ground pepper to taste
about ½ cup chopped tomato - I used Roma tomatoes, although I suggest grape tomatoes, if you have them
4 oz. turkey bacon, diced
1 garlic clove, peeled and smashed
splash white wine - I used less than ¼ teaspoon
Directions
Prepare spaghetti squash: cut squash in half, remove seeds, brush flesh with olive oil, place squash flesh side down on baking sheet, roast in 375° oven until tender--35 to 45 minutes. When cool enough to handle, use a fork to scrape the flesh out, creating long strands.
While squash is roasting, whisk together egg, cheese, salt, and pepper in a serving bowl. Stir in tomato.
Cook bacon just until crisp. Add garlic and cook until lightly golden. Add wine and cook until bubbly. Remove garlic. Add squash strands and bacon to eggs. Toss together quickly until evenly coated. Serve immediately.
If you like this idea, please share this post for others!
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