Cooking Instructions

• Slice spaghetti squash in half, lengthwise, from stem to tail. Remove seeds and stringy flesh. Place squash flesh side down in a microwave safe glass baking pan. Cook for 10-12 minutes until flesh is soft. Let squash cool to touch, turn over and rake a fork through the flesh to create the noodles.
• While the squash is cooking, use kitchen shears to cut bacon into small pieces. Cook bacon in a large skillet. Place on a paper towel lined plate when cooked. Reserve a small amount of bacon drippings in frying pan.
• Combine eggs, cheese, salt and pepper in a small bowl and set aside.
• Just prior to serving, add garlic to frying pan and cook until fragrant (about 1 minute). Add the spaghetti squash and bacon and heat thoroughly. Turn off heat, and add egg/cheese mixture. Toss to combine. The egg will cook when combined with the hot squash.
• Garnish with parsley and additional Parmesan cheese.