Spaghetti Squash Carbonara

Carbonara is one of my favorite dishes but I smile even more knowing that it's low carb and gluten free! 

Ingredients

• 1 large spaghetti squash
• 2 tbsp olive oil
• 5 oz pancetta, diced
• 5 oz onion, diced
• 2 cloves garlic. minced
• 2 large eggs
• 1 tbsp fresh parsley, chopped
• ½ cup Parmesan cheese, grated
• 1 tsp sea salt
• ¼ tsp black pepper
• ½ cup Parmesan cheese, shredded

Instructions

Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.

Cut spaghetti squash in half lengthwise. Scrape out the seeds. Drizzle squash halves with olive oil and sprinkle with a little sea salt and black pepper. Place cut side down on baking sheet. Bake for 30 minutes or until fork tender.

 While the spaghetti squash is roasting, heat a large skillet over medium heat.  Add pancetta to the pan and cook until crispy. To the pan, add the onion and the garlic. Cook until translucent and soft.  Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.

In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, sea salt and black pepper.  To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.

Lastly, top with Parmesan cheese! 

Per Serving - Calories: 256 | Fat: 19g | Protein: 13g | Net Carbs: 10g

Of course- there are some shortcuts you could do.. you could buy a sauce, you could use bacon, etc.  We actually added grilled chicken into the above recipe and it was fantastic!