Spaghetti Squash Carbonara

Directions

1. Preheat your oven to 375°F (190°C).
2. Use a fork to poke holes all over the spaghetti squash. Place it directly on the oven rack and bake for about 1 hour and 30 minutes, or until the squash is tender and easily shredded with a fork. If you prefer a crunchier texture, you can bake it for about 1 hour.
3. Once the spaghetti squash is baked, remove it from the oven using oven mitts and let it cool for about an hour.
4. Cut the squash in half lengthwise and scoop out the seeds. Use a fork to gently shred the spaghetti-like strands of the squash into a large bowl. Set aside.
5. Set your multicooker to the Sauté-then-Simmer® STS function and allow it to heat briefly with the lid closed.
6. Add the bacon pieces to the inner pot and cook until crispy, stirring frequently with a long-handled wooden or heat-safe spoon.
7. Once the bacon is crispy, add the minced garlic and cook for about 1 minute until fragrant.
8. Pour in the chicken or vegetable broth and cook until the liquid has evaporated.
9. In a medium bowl, whisk together the egg yolks, whole eggs, and grated parmesan cheese. Set aside.
10. Once the broth has absorbed, add the frozen peas to the inner pot and cook for a minute or two until they are thawed.
11. Switch the multicooker to the Keep Warm setting.
12. Gently add the egg and cheese mixture to the inner pot, stirring lightly to combine. Be careful not to overmix or scramble the eggs.
13. Add the shredded spaghetti squash to the pot and toss it thoroughly to coat it with the sauce.
14. Serve the spaghetti squash carbonara immediately, garnished with additional grated parmesan cheese and freshly cracked black pepper.