To Roast Spaghetti Squash

Cup of Yum
1. Preheat your oven to 400° Fahrenheit/ 200° Celsius.
2. Cut off squash stem and discard. Cut spaghetti squash into two halves. The vegetable is hard so work your way gradually through the squash with a large knife.
3. Spoon out the seed pulp.
4. Make some cuts or poke into your squash. That way your squash will cook through better.
5. Season with salt and black pepper. Sprinkle olive oil over the squash. Rub seasoning and oil into your squash.
6. Prepare a sheet pan with parchment paper and place your squash cut side face down.
7. Bake at 400° Fahrenheit/ 200° Celsius for about 40-60 minutes. Check after 40 minutes if it's done or not and bake some more until done. The cooking time depends on the size of your squash. Avoid overcooking because it gets mushy and soggy.
8. Take out when done and fluff it up with a fork.
9. Place squash into casserole dish but take care to not add the squash juices, which come out after a little while. You can remove extra liquids if there are any before adding the squash to the casserole dish.

For the Carbonara Casserole

1. Heat your oven to 400° Fahrenheit/ 200° Celsius again.
2. Heat up a skillet with olive oil and fry your bacon cubes crispy. Keep aside when done.
3. Break eggs into a mixing bowl and scramble. Add grated pecorino or parmesan cheese. Combine.
4. Add crispy bacon to the squash in the casserole dish and pour egg pecorino cheese blend over that.
5. Mix the contents of the casserole dish together.
6. Sprinkle remaining pecorino or parmesan cheese over the squash casserole dish.
7. Bake at 400° Fahrenheit/ 200° Celsius for about 20-25 minutes or until golden or you are satisfied with the result.