Originally published on January 4th, 2016, at SharondaWoodfin.net.
Republished at Sharonda.net on March 8th, 2017.
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This is not a recipe. I don’t really do recipes, because they require things like measuring and patience. But a friend and neighbor asked for the recipe for this dish (which I totally made up on impulse one night when I had some leftover baked squash), and I thought that a list of loose instructions might be in my wheelhouse.
These are those instructions:
- Get a spaghetti squash. Wash it.
- Cut the squash in half around the middle. Not long-ways. Cutting spaghetti squashes long-ways is way too hard.
- Place the two pieces of squash, seed-side down on a cookie sheet. I like mine lined with aluminum foil for easy clean-up.
- Bake at 350° until it looks and smells done.
- Cook eight strips of bacon in a frying pan.
- Cut or crumble the cooked bacon into small pieces in a nice, deep, stoneware baking dish. Don’t burn your hands.
- Remove seeds from cooked spaghetti squash. Do whatever you want with these seeds, as long as what you want isn’t to put them in the baking dish.
- Add “meat” of the spaghetti squash to baking dish.
- Add six eggs to baking dish.
- Add about 5 ounces of shredded parmesan cheese to baking dish.
- If you have a jalapeño pepper on hand, dice that up and add it, too.
- Add salt, cracked black pepper, and heavy whipping cream.
- Stir everything up.
- Sprinkle grated (pizza-style, not shredded) parmesan cheese in a relatively thick layer across the top of the mixture.
- Bake at 350° until it looks and smells done.
- Serve and eat. Don’t burn your mouth.