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Spaghetti Squash with Bacon
What you need
- 5-6 cups cooked spaghetti squash
- 2/3 cup heated milk
- 1 egg yolk
- 2 cups bacon, fat separated from lean and rendered
- Grated parmesan and romano cheese to taste
- Fresh parsley to taste
- 1/4 tsp red chili flakes
How to make it
- Chop lean parts of bacon into bite sized pieces
- Chop fat parts into small pieces and place into a hot skillet to render the fat - remove from rendered fat and drain on paper
- Using 2 Tablespoons of the rendered bacon fat (add olive oil or duck fat if not enough), in the hot skillet cook lean bacon pieces until browned
- Add the squash and chili flakes and stir and cook until hot
- Whisk hot milk into egg yolk a little at a time until well blended
- Add milk mixture to squash and continue cooking for 2-3 minutes until sauce is cooked
- Turn off heat and stir in cheeses and parsley
- Taste and add seasonings if needed
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