Spaghetti Squash Carbonara

INSTRUCTIONS

1. Using a knife, carefully cut the spaghetti squash in half horizontally. Cutting this way provides longer strands of squash once cooked and shredded. Discard the seeds from the inside.
2. Place each spaghetti squash half cut side up in the inner pot. If your model is too small to fit, you can pressure cook each half individually.
3. Add 2 cups of water to the inner pot, not inside of the squash. Pressure Cook on High/More for 10 Minutes. After 10 minutes, immediately release the pressure. With tongs or oven mitts, carefully remove the squash as it will be very hot.
4. Wipe out the inner pot and return to the base. Press Sauté, Normal / Medium for 15 Minutes. Once hot, add the diced bacon and stir. Cook until lightly crispy stirring frequently to release any browned bits from the bottom, about 9-10 minutes.
5. Meanwhile, shred the squash with a fork creating pasta-like strands. Set aside.
6. In a large mixing bowl, whisk together the eggs, parmesan cheese, salt, black pepper, and water until combined.
7. Once the bacon is finished cooking, press Cancel. Add the squash to the inner pot with the bacon. Toss to combine.
8. Add the remaining carbonara sauce to the pot, using tongs to toss the squash. The eggs will cook and the cheese will melt, creating a thick delicious sauce as you toss the squash. Continue stirring for 2-3 minutes until melted.
9. Serve with additional Parmesan and black pepper. Enjoy!