This recipe is from Emeril Lagasse, and it was found on the Food Network website.
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes
2 teaspoons salt
1 1/4 teaspoons fresh cracked black pepper
1 large spaghetti squash (about 2 pounds), halved and seeded
1/2 pound bacon or pancetta, cut into small strips crosswise
1 tablespoon minced shallot
2 teaspoons minced garlic
1/4 cup white wine
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped parsley leaves
1. Preheat the oven to 375 degrees Fahrenheit.
2. Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoon pepper.
6. In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy.
10. In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper.