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Spaghetti Squash Carbonara

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 15 min
Category: Dinner Entrees Sub Category: Other

what you need
  • 1 spaghetti squash
  • 2 tablespoons water
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons Morton's Nature's Seasoning
  • 4 cloves garlic
  • 4 slices of bacon
  • 4 ounces frozen peas, thawed
  • 2 large egg yolks
  • 1/4 cup shredded cheese (whatever's handy)
make it
Slice squash lengthwise in half and scoop out seeds. Drizzle each half with one tablespoon of water, one tablespoon of olive oil, and one teaspoon Nature's seasoning. Drop two cloves of garlic into each hole. Wrap tightly with saran wrap and microwave for ten minutes.

Unwrap, hold with a dishtowel and scrape out the squash strands with a fork.

For sauce, cut bacon into strips and get crispy in a pan. Toss in squash and peas. In small bowl, crack eggs, separate and beat yolks vigorously with cheese. Take squash off heat; toss eggs over and quickly fold in mixture.
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