This is a very yummy dinner to serve your family and friends. For those eating a gluten free diet, this is one more to add to your list.
- 2 large Spaghetti squash
- 1 tbsp. olive oil
- 3/4 cup crisp cooked bacon bits
- 2 cloves minced garlic
- 1/2 cup sugar snap peas, cut in 1″ widths
- 1 large egg
- 6 tbsp. heavy cream (whipping cream)
- 1 cup Asiago cheese, grated
- pinch of salt
Preheat oven to 375 degrees.
Cut the squash in half, lengthwise and remove all the seeds/fibers. Place on a parchment lined baking sheet, cut side down and bake for about 35-40 minutes. A fork should pierce the skin easily.
Heat the oil in a frying pan and saute the garlic and bacon bits for about 3 minutes.
Add the peas and cook for about 4 minutes until the colour turns a bright green. Remove from the heat.
Whisk together the cream, eggs and cheese in a bowl until well blended.
When the squash has cooked, pull the strands out with a fork to make your spaghetti. While still hot, stir in the cheese mixture and then the bacon/garlic mixture.
Garnish with more cheese if you can handle it and a sprig of fresh parsley.