- 1 large spaghetti squash
- 2 tablespoons olive oil
- 5 ounces pancetta, diced
- 1 small onion, diced
- 2 cloves garlic. minced
- 2 large eggs
- 1 tablespoon chopped fresh flat-leaf parsley
- ½ cup grated Parmesan cheese
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup shredded Parmesan cheese
- 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.
- Top with shredded Parmesan before serving.
Per Serving – Calories: 256 | Fat: 19g | Protein: 13g | Net Carbs: 10g