A colorful meal or side dish recipe using Spaghetti Squash and Caramelized Garlic Olive Oil.
Servings: 4
Prep Time: 25 mins
Cook Time: 50 mins
Ingredients:
Directions:
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Preheat the oven to 400°F.
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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 Smokey Bacon Sea Salt. Roast until golden around the edges and soft to touch, about 45 minutes.
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Meanwhile, in a large mixing bowl whisk together the egg, pecorino cheese and milk. Set aside.
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Once the squash is cooked, allow to cool slightly. Using a fork, scoop out the spaghetti-like insides. Set aside.
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Place the Caramelized 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.
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Add the Wild Garlic seasoning and cook another minute.
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Add the spaghetti squash to the warm bacon, tossing to coat with the renderings.
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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.
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Transfer the squash back into the shell or onto a serving platter and garnish with a sprinkle of Smokey Bacon Sea Salt and a few sprigs of parsley. Enjoy!
