Ingredients
Scale
- 4 pounds spaghetti squash
- 2 egg yolks
- 2 eggs
- 4 oz grated Parmesan cheese
- 12 oz turkey bacon
- 3 cloves garlic
- 1/2 teaspoon Kosher salt
- Fresh parsley
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the spaghetti squash, scoop out seeds, and place it cut side down on the baking sheet. Bake until fork-tender (30-45 minutes).
- Once cool, shred the flesh into spaghetti-like strands using a fork.
- In a medium bowl, whisk together eggs, yolks, and Parmesan until combined.
- Heat a skillet over medium heat, cook chopped turkey bacon until crispy (5-7 minutes), then add minced garlic and sauté until fragrant.
- Stir in shredded spaghetti squash and salt; toss well.
- Remove from heat and gently mix in the egg mixture until thoroughly combined.
- Serve with chopped parsley on top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 310
- Sugar: 3g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 180mg