1-2 large spaghetti squash
Salt, to taste
Freshly ground black pepper, to taste
1/2 pound bacon, chopped
2 garlic cloves, minced
1/3 cup heavy cream
1 egg yolk
3/4 cup Parmesan cheese, grated, plus more for serving
Parsley, chopped fresh, for garnish
Gather the ingredients. Preheat the oven to 400 F.
Split each spaghetti squash in half vertically. Place them cut side up on a parchment-lined baking tray. Scoop out the seeds and pulp and discard.
Sprinkle the halves with salt and pepper and spray with a little non-stick cooking spray. You can also use a tablespoon of olive oil.
Place in the preheated oven and bake for about 30 minutes. The process may take shorter or longer depending on the size and density of your squash. You will know it is done when the flesh can easily be shredded into spaghetti-like strands with a fork.
While the squash is baking, prepare the sauce.
Add the bacon in a medium sauté pan on the stove. Start with a cold pan and then heat to medium-high heat. Sauté until the bacon is crispy, stirring frequently.
Add the minced garlic to the hot bacon grease. Allow the garlic to soften slightly and become fragrant, then turn the heat down to very low.
Add the heavy cream to the pan, scrape the bottom of the pan when you add the cream to pull up any brown bits that have formed on the pan. Keep it simmering on very low heat.
Whisk together the egg yolk with the Parmesan cheese in a small bowl.
Remove the spaghetti squash from the oven and shred the flesh with a fork.
Add the hot spaghetti squash to the pan containing the sauce. Add the egg and Parmesan mixture to the hot squash and quickly toss everything together. Turn off the heat to avoid scrambling any of the yolk.
Once the squash is coated and the sauce is creamy, remove from the stove and serve with more Parmesan cheese and chopped parsley (if using). Serve immediately. Enjoy!