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Reviews Date of last review
Sun February 8, 2004
Recommended By Average Price Average Rating
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Ingredients: 1 large spaghetti squash (4 lb)
1/2 lb bacon, cut crosswise into 1/4 inch pieces
1/4 cup dry white wine
1 cup heavy cream
2 egg yolks
1/2 cup Parmigiano Reggiano cheese (worth the extra cost to get the real stuff!)
1/4 cup fresh Italian Parsley (flat-leaf), finely chopped
black pepper to taste
How To Prepare: Pierce the spaghetti squash multiple times with a fork. Bake in a 400 degree oven for 45-60 minutes, until tender.

While squash is baking, fry bacon until crisp. Drain fat and set aside on paper towels to drain.

Add the wine to the pan and cook for 3-4 minutes on medium until reduced in volume by about half. Reduce heat to low.

Beat together egg yolks and cream, then slowly stir into wine mixture. Cook on medium-low until sauce begins to thicken (warning: make sure temperature is not too high or you will end up with scrambled eggs).

Once the sauce coats the back of a wooden spoon, return the bacon to the pan and add the parsley. Cook for 1-2 minutes to heat through.

Cut the spaghetti squash in half, scoop out seeds, then pull strands out with a fork into a large serving dish.

Pour sauce over hot squash. Sprinkle parmesan over all and toss well.

Add freshly ground pepper to taste.

calories: 1822
fat: 148g
carbs: 54g
fiber: 6g
protein: 64g

PER SERVING (approx. 1 cup):
calories: 304
fat: 25g
carbs: 9g
fiber: 1g
protein: 11g
Number of Servings: 6
Carbs per serving - include all nutritional information if known: 9g (1g is fiber)
Preparation Time: 45-60 minutes
Effort (Easy, Average, Difficult): Easy

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