Step 1

PREHEAT oven to 425 degrees

Step 2

CUT spaghetti squash crosswise into 1.5” “rings” using a small knife

Step 3

PLACE baking racks on baking sheets and put the squash rings on the racks

Step 4

SPRINKLE squash rings generously with course salt and let sit on racks for 20 minutes (the baking sheets will allow the moisture to escape)

Step 5

When the 20 minutes is up, WIPE the excess salt off of the squash

Step 6

ROAST squash on baking racks for 30-35 minutes until tender

Step 7

MEANWHILE, place all of the cashew topping ingredients in a food processor and pulse until combined and even.  Set aside.

Step 8

TAKE the squash out of the oven when it’s finished, let it cool, and then make a small slit on one side of the skin.

Step 9

RUN a small knife around the skin of the squash, releasing the “noodles”.  Set aside

Step 10

In a bowl, MIX 3 eggs, salt, pepper, and red pepper flakes.

Step 11

ADD most of the cashew topping to the egg mixture, reserving a few tablespoons for serving

Step 12

MIX until incorporated.

Step 13

In a skillet over medium heat, COOK bacon just until crisp, but not crunchy.  Remove from heat and roughly chop.

Step 14

COOK the diced onion in the bacon fat until translucent, 3-5 minutes.

Step 15

ADD the garlic and cook until fragrant.

Step 16

ADD the spaghetti squash noodles to the skillet, and heat through until nice and hot.

Step 17

REMOVE the skillet from the heat, and gently stir the egg mixture into the squash noodles (if the heat is still on under the skillet when you do this step, it could cause your egg mixture to “scramble”) until thick and creamy.

Step 18

STIR in chopped bacon, and top with remaining cashew topping, and fresh parsley.

Step 19

ENJOY!