1/2 cup FRESH finely grated aged cheddar cheese (3+ years)
1/4 tsp salt
3 tbsp butter
1/2 tsp minced garlic
1 handful (about a cup) baby spinach
3 tbsp heavy cream
Preheat oven to 350 degrees, then slice the spaghetti squash in half lengthwise, drizzle lightly with olive oil and sprinkle with salt and pepper. Cook in the oven for 45 to 1 hr or until “spaghetti” is removed easily from squash. For a quick finish if you’re getting impatient, you can microwave it for 5 minutes at a time (don’t put any metal pans in the microwave).
Over medium heat in a medium skillet, add bacon and cook over medium heat for 10-15 minutes until crispy and skillet begins to foam (don’t burn – reduce heat if they are more than sizzling). When done, remove from heat and let bacon rest on a paper towel to dry (pour out or save bacon grease – don’t be tempted to use it here, it will be too overpowering for this recipe).
Next, make the egg mixture by whisking together egg yolks and salt, then finely grated cheddar at the end.
Once squash is cooked and “spaghetti” is removed (but still hot), begin the next steps.
In the clean skillet, add butter and garlic for about 30 seconds, then add hot spaghetti squash, cooked bacon, and baby spinach, and mix until spinach is soft. Turn off heat and add egg mixture over the top and toss until thoroughly coated.
Add 3 tbsp heavy cream and toss again, adding salt and pepper to taste.