This recipe is part casserole, part frittata and all delicious bacon-flavoured goodness. The spaghetti squash takes the place of a typical pasta and redeems this rich dish into something which at the very least can be considered full of vegetables and at worst is a treat only indulged in during the Autumn.
You can serve this as a main course with a crisp salad or as a side dish for a bigger meal. Baking the spaghetti squash beforehand, makes this a very approachable recipe for a weeknight.
Baked Spaghetti Squash with Bacon and Cheese(serves 2-4)
Cook the spaghetti squash. I usually do this in a 375F oven. First cut the squash in half and bake it cut-side down in a baking dish with a splash of water in it to encourage steaming. Touch it to feel for doneness, it should be soft on the outside, about 30-45 minutes depending on size. Removing the seeds first makes it easier later, but it can always be done later too.
Preheat oven to 375F. In the meantime crisp the pancetta in a skillet. Once squash is cooked remove seeds. Beat the eggs together in a bowl. Remove the squash strands from the squash and spoon into the bowl. Toss together along with the pancetta, eggs, and freshly ground pepper. Stir in the parmesan while tossing. Reserving a big pinch of cheese to sprinkle on the top.
Pour into a baking dish and sprinkle with the cheese and pepper. Bake for 20 minutes or until just set. Allow to cool for 5 minutes. Serve hot.