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This spaghetti squash is similar to a carbonara pasta. The nuts add some crunch and the cranberries add a complimentary tartness.

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Bacon cranberry spaghetti squash

Spaghetti squash
1
Bacon
4
pieces
Egg
1
Cream
1/4
cup
Salt
1/2
tsp
Pepper
1/2
tsp
Garlic
4
cloves
Dried cranberries
1/4
cup
Nuts (walnut, pecan, etc)
1/4
cup
Preheat oven to 400 degrees.
Cut the
1 Spaghetti squash
in half lengthwise and scoop out seeds. Grease the cut sides of the squash and place cut side down on a baking sheet. Bake for 30-35 minutes or until soft all the way through.​
While spaghetti squash is cooking, place
4 pieces Bacon
​on a rimmed baking sheet, or in two bread pans. Bake for 15 minutes, or until browned and crispy, flipping every 5 minutes.
While the bacon is cooking, in a small bowl mix together the
1 Egg
1/4 cup Cream
1/2 tsp Salt
1/2 tsp Pepper
Peel and crush the 
4 cloves Garlic
When bacon is cooked, slice into thin strips and set aside.
Pour the bacon fat into a pan and heat to medium high. Add the crushed garlic cloves to the pan and cook for 3 minutes. 
Add the
1/4 cup Dried cranberries
1/4 cup Nuts (walnut, pecan, etc)
​and cook for 1 more minute.
Remove from heat and stir in the egg / cream mixture.
When spaghetti squash is finished, scrape squash into large bowl with a fork. Stir in the sliced bacon, and bacon fat / cream mixture. Place in squash shells to serve. 
bacon-cranberry-spaghetti-squash-2