Ingredients:

  • 1 medium (1.3 kg) spaghetti squash
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 6 oz turkey bacon, diced
  • 3 large eggs
  • 1 cup Pecorino Romano cheese, freshly grated
  • 2 cloves garlic, minced
  • 1 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the flesh of the squash with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Place the squash cut-side down on a large rimmed baking sheet and roast for 35–45 minutes until the skin is easily pierced with a knife and the flesh is soft.
  5. While the squash roasts, place the 6 oz diced turkey bacon in a cold skillet and turn the heat to medium-high; sauté until the meat is crispy and deep golden brown.
  6. Stir in the 2 cloves minced garlic and cook for 30–60 seconds until fragrant.
  7. Remove the skillet from the heat entirely.
  8. In a medium mixing bowl, whisk together the 3 large eggs and 1 cup grated Pecorino Romano cheese until a thick paste forms.
  9. Use a fork to scrape the roasted squash into strands directly into the skillet with the bacon.
  10. Toss the squash to coat it in the rendered bacon fat.
  11. Quickly pour the egg and cheese mixture over the squash and toss vigorously for 1–2 minutes; the residual heat will cook the eggs into a velvety sauce until thickened with no visible liquid egg remaining.
  12. Garnish with 2 tbsp chopped fresh parsley and 1 tsp cracked black pepper before serving.