2 medium size spaghetti squash
Crushed black pepper (use as you would like)
Sea salt (use as you would like)
1 teaspoon onion powder
1 teaspoon smoked paprika
1 1/2 cup heavy whipping cream
1 cup aged Italian blend shredded cheese
1/2 cup manchego or parmesan
2 tablespoons minced garlic (more if your like me)
2 tablespoons fresh italian parsley & some extra for topping
1 cup PorkKingGood Pork Rinds (you can make your own in a food processor)
Preheat oven to 375 degrees.
You're going to start by cutting your spaghetti squash in half and drizzle them with olive oil, and sprinkle them with some salt and pepper.
Take a baking sheet and line it with tin foil and add your squash cut side down on the pan, you're going to roast them until tender about 30/35 minutes or so. Once they are done you will want to let them cool down for a few minutes so you can handle them without burning yourself.
In a large bowl add your eggs, salt, pepper, onion powder, paprika, whipping cream, cheeses, garlic and parsley and mix well.
Now to clean out your squash, you will want to use a fork it works the best. You're just going to scrape out the flesh which will look like thin noodles set the squash skin "boats" aside not he baking pan, you will be using them to fill with the mixture when its complete. Once they are all cleaned out you will add the noodles to your wet mix of cream and cheese. Give it a good mix so all the cheese and noodles are incorporated and wet.
Now its time to fill your squash boats! I take some extra tin foil and I wrap the bottom of the squash just in case it leaks.
You're going to divide the mix between all 4 boats and top with the pork rinds and parsley.
Bake for 25 minutes!