This recipe is WAY too awesome not to share! I’m making this asap!
My goal was to make this as easy as possible without sacrificing flavor or adding things that are no-no’s (sorry, no parmesan to be found here). The only real deconstructed element is the poached egg in place of scrambled–it works, people!
I’m a fan of runny eggs, but the whole raw-scrambled egg sauce that allegedly cooks from the heat of the pasta has me kinda squeamish… no offense. Poaching gives me control over the doneness of the egg, so I know those whites are cooked and the yolk is at the ideal creamy texture and temperature.
Spoiler Alert: To send this over the moon, I fry thinly sliced garlic in reserved bacon fat and then toss in the spaghetti squash. Incredible depth of flavor through this step! Be careful though–garlic burns easily. So keep your spaghetti squash close and your tongs closer.
I hope you enjoy this one!
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