Preheat oven to 400F. Trim ends of spaghetti squash and slice into 1-inch thick rings. Remove seeds. Brush both sides of rings with oil and sprinkle with salt and pepper. Roast until tender but not mushy, 25 – 30 minutes. Remove from oven and let cool on tray for 15 minutes before separating spaghetti strands, discard skin.
Stir egg and yolk with parmesan in a small bowl and set aside.
Cook bacon in a large sauce pan over medium heat until crisp, 8 -10 minutes. Using a slotted spoon, remove bacon to paper towel lined dish to drain. Reserve fat in pan and add chicken. Cook until golden and no pink remains, 6 - 8 minutes.
Add garlic to pan and cook until fragrant, about 1 minute. Add bacon and spaghetti and toss to coat in bacon fat.
Heat broth and set aside.
Remove pan from heat and add in egg mixture, quickly stirring to thicken but not scramble. Stir in broth and green onions.
Serve sprinkled with more parmesan cheese.
- Serves: 2
- Prep Time:
- Cook Time:
- 1 medium spaghetti squash
- 1 tbsp (15 mL) olive oil
- 1/4 tsp (1.25 mL) salt
- 1/4 tsp (1.25 mL) pepper
- 1 egg, lightly beaten
- 1 egg yolk
- 1/2 cup (125 mL) grated parmesan cheese, plus more for garnish
- 2 slices bacon, sliced
- 1 chicken breast, cut into 1” cubes
- 1 clove garlic, minced
- 4 tsp (20 mL) sodium reduced chicken broth
- 2 green onions, thinly sliced