Ingredients
Scale
- 4 pounds spaghetti squash
- 3 cloves garlic
- 2 egg yolks
- 2 eggs
- 4 oz Parmesan cheese
- 12 oz turkey bacon
- Kosher salt
- Chopped parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise, scoop out seeds, and place cut side down on the baking sheet. Bake for 30-45 minutes until fork-tender.
- Shred the squash using a fork once cool enough to handle.
- In a bowl, whisk together eggs, egg yolks, and grated Parmesan.
- In a skillet over medium heat, cook turkey bacon until crispy; add minced garlic and sauté until fragrant.
- Toss shredded squash with turkey bacon mixture in the skillet off heat; season with salt.
- Gradually mix in egg mixture while tossing to combine; serve garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 290
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 210mg