Spaghetti Carbonera

Ingredients

1 medium sized spaghetti squash

½ pound compliant bacon slices, chopped

1 medium onion, chopped

2 eggs, beaten

salt to taste

pepper to taste

¼ cup parmesan cheese

1 medium sized spaghetti squash

227 grams compliant bacon slices, chopped

1 medium onion, chopped

2 eggs, beaten

salt to taste

pepper to taste

23 grams parmesan cheese

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Nut Free

Soy Free

Cut a spaghetti squash in half lengthwise.
Microwave (skin side up) for about 15-20 minutes, depending on its size. (It's done when you can easily plunge right through the skin with a fork.)
Dice 1 medium onion and ½ pound (227 grams) bacon.
Fry in a pan until bacon is done and onion is translucent or a bit browned.
When squash is cooked, remove the seeds inside each half, scoop out the spaghetti, and let it drain a minute (quite a bit of water comes out).
Add the hot bacon-onion mixture and most of the drippings to the squash.
Add 2 beaten eggs to the hot mixture (the egg may start cooking in the mixture).
Add salt, pepper, and ¼ cup or more grated parmesan cheese.
If the egg is not cooked by the hot mixture, then give it a zap in the microwave for 2 to 3 minutes.
Presto!!!! Serve with tomato slices or cooked asparagus.