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