There is a hint of fall in the air down here in Florida. I don’t think it’s reached 90 degrees in at least 5 days. Therefor I am celebrating and making the most of this weather.
Halloween has come and gone and it’s officially winter squash season. There are a large variety of squashes at Trader Joe’s and Whole Foods, Publix isn’t fully on board with carrying them yet, but they are working on it.
I picked up a spaghetti squash at Trader Joe’s and a butternut squash at Whole Foods.
My husband still claims to dislike spaghetti squash. Every year I buy one or two a season and attempt a new dish to prove to him they aren’t so bad.
- 1 large spaghetti squash, halved and seeded
- 6 strips of bacon, chopped
- 1 tablespoon minced white onion
- 3 garlic cloves, minced
- ¼ cup dry white wine
- 2 egg yolks and 1 whole egg
- 1 cup fresh grated parmesan cheese
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 375 degrees.
- Place squash in a shallow baking dish cut side down and bake about 1½ hours until tender. Let cool, shred with a fork and transfer to a large bowl.
- In a large skillet over medium heat, cook bacon until cooked through, but not crispy. Drain off all but 1 tablespoon of fat then add onion and garlic, cook for 2 minutes until fragrant. Add white wine and cook until it has evaporated.
- In a bowl whisk together eggs, cheese, parsley, salt and pepper. Combine the egg mixture with the bacon, warming but not cooking the eggs through. Add spaghetti squash and toss to combine.