Ingredients
- 1 Spagettie Squash
- 2-3 Tbsp Avocado Oil
- 2 Tsp Spicy Bacon Sea Salt
- 1 Egg
- 1 cup Pecorino Cheese grated
- 1 Tbsp Milk
- 2 Tbsp Caramelized Garlic Olive Oil
- 6 slices bacon
- 1 Tbsp Wild Garlic
- Fresh Ground Black Pepper to taste
- Parsley to garnish
Instructions
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise. Spoon out the seeds and discard. Place, face side up in a baking dish and season liberally with avocado oil and spicy bacon sea salt. Roast until golden around the edges and soft to touch, about 45 minutes.
- Meanwhile, in a large mixing bowl whisk together the egg, pecorino cheese, and milk. Set aside.
- Once the squash is cooked, allow to cool slightly. Using a fork, scoop out the spaghetti-like insides. Set aside.
- Place the garlic olive oil and bacon or pancetta into a sauté pan and turn on to medium high heat. Cook until slightly crispy, about 5 minutes.
- Add the wild garlic seasoning and cook another minute.
- Add the spaghetti squash to the warm bacon, tossing to coat with the renderings.
- Transfer the warm squash to the egg mixture and quickly toss to cook the egg. Add a touch more milk if necessary to thin the sauce. Pepper to taste.
- Transfer the squash back into the shell or onto a serving platter and garnish with a sprinkle of spicy bacon sea salt and few sprigs of parsley. Enjoy!
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