Recipe: Spaghetti Squash Carbonara

This is a total win for me!! Brian (the meat and potatoes man) is actually happy with me making him eat healthier! As long as it's filling. I'm getting much better with making something that fits my healthy standards while still being heavy enough to fill up the black hole that is his stomach. This was super yummy and a definite repeat recipe, so I thought I would share it!

This recipe comes from SimpleHealthyKitchen.com

Ingredients

• 1 large spaghetti squash (about 2 lbs.)
• 6 slices bacon (or ⅓ cup cooked pancetta)
• 2 large eggs
• ¾ cup grated Parmesan cheese
• 4 cloves garlic, minced (optional)
• salt and pepper to taste
• 2 tsp chopped fresh parsley
• extra Parmesan cheese for garnish if desired

Instructions

1. Slice spaghetti squash in half, lengthwise, from stem to tail. Remove seeds and stringy flesh. Place squash flesh side down in a microwave safe glass baking pan. Cook 10-12 min. until flesh is soft . Let squash cool to touch, turn over and "rake" a fork through the flesh to create the "noodles".
2. While the squash is cooking, use kitchen shears to cut bacon into small pieces. Cook bacon in a large skillet.. Place on a paper towel lined plate when cooked. Reserve a small amount of bacon drippings in frying pan.
3. Combine eggs, cheese , salt and pepper in a small bowl.set aside.
4. Just prior to serving, add garlic to frying pan and cook until fragrant (about 1 min.) Add the spaghetti squash and bacon and heat thoroughly. Turn off heat, and add egg/cheese mixture. Toss to combine. (The egg will cook when combined with the hot squash).
5. Garnish with parsley and additional Parmesan cheese.