- 1 spaghetti squash, approx. 3 lbs. (this will provide approx. 6 cups of spaghetti)
- 8 slices center-cut bacon, diced, cooked until crispy, 1 Tbsp. drippings reserved
- 1 yellow onion, diced
- 3 large eggs, beaten
- 2/3 cup ricotta cheese
- 1 1/3 cups freshly shredded Parmesan cheese, divided use
- kosher salt and freshly ground black pepper, to taste
Preheat oven to 350° F. Cut squash in half lengthwise and scrape out seeds and flesh with a large spoon; discard. Pour a bit of water into a large casserole dish and add squash halves, cut-side down. Cook in the microwave or oven until squash is very fork-tender, then let cool slightly. Using a fork, shred the inside of each squash half and remove from the outer shell; reserve. Meanwhile, in reserved bacon drippings, cook onions until softened; remove from heat. In a large mixing bowl, combine eggs with ricotta, fold in bacon and onions, then 1 cup of parmesan cheese; season to taste with salt and pepper. Combine reserved spaghetti into ricotta mixture and spread into a greased baking dish; top with remaining 1/3 cup of parmesan cheese. Bake, uncovered, for 40-45 minutes, or until hot throughout and golden brown on top. Let rest for 5 minutes before serving.
Provided in partnership with From the Land of Kansas.