Main Dishes (& B'fasts)
1/2 ea Spaghetti squash
Salt & pepper
5 oz Bacon, cut into 1/2-inch dice
3 ea Egg yolks
1 cup Grated parmesan
Adapted from 'Slow Food Fast' column, WSJ, 1/7-8, 2017.
Preheat oven to 400°F. Halve squash lengthwise and scoop out seeds. Season squash generously with salt and pepper, then place, cut-side down, on baking sheet. Roast squash until fork tender, 25-30 minutes.
Meanwhile, set a medium skillet over medium-low heat. Add bacon and cook, stirring occasionally, until fat renders and bacon is cooked, 10-15 minutes.
Fill a medium pot with 3 inches of water and bring to a gentle simmer.
In a medium heatproof bowl, whisk together yolks and Parmesan. Mixture should be as thick as glue; add more cheese if needed.
When squash is finished, run the tines of a fork through the cooked squash so flesh separates into spaghetti-like strands. Carefully transfer strands of half the squash to pan with bacon and gently stir to combine. Store the other half of the squash for later use in a different recipe.
Transfer squash-bacon mixture to bowl with eggs and gently toss to combine, taking care to keep strands intact. Set bowl over pot of simmering water and gently toss squash until sance thickens and coats strands, about 1 minute.
Season with salt and pepper to taste, and add more cheese to taste. Serve immediately.