Spaghetti Carbonarra

Sphaghetti Squash 1 medium
Garlic 2 cloves minced
yellow onion half, minced
oregano 1 tsp
0.25 cups of coconut milk
parsley 1 tbsp.
bacon 8oz.
sea salt 1/4 teaspoon
dash of black pepper to taste
olive oil
2 large eggs

Cut spaghetti squash lengthwise, remove seeds. Place in 400 degree oven with some olive oil drizzled on top and some salt and pepper to taste. Roast for 45 minutes until tend. Cook 80z of bacon. Drain bacon on paper towels. Reserve 1tbsp of grease. Saute onion and garlic for about 4 minutes. Once spaghetti squash is done roasting use a fork to pull out the meat and add it to your garlic and onion in the pan. In a small bowl whisk the eggs, oregano, coconut milk and salt and pepper. Add half of the drained bacon crumbled into the spaghetti squash mixture. Then on low heat slowly add the egg/milk mixture stirring constantly (so the egg doesn't scramble) for about 2 minutes. Top with the left over bacon crumbles and chopped parsley. Serve immediately.

Serving Size: 4

Number of Servings: 1

Recipe submitted by SparkPeople user RMC2551.