Zoodles carbonara

Paleo pasta carbonara Preheat oven to 400° Line a rimmed baking sheet with aluminum foil. Cut spaghetti squash in half lengthwise. Scrape out seeds. Drizzle squash halves with olive oil and sprinkle with a little salt and pepper. Place cut side down on baking sheet. Bake for 30 minutes or until fork tender. Sauté pancetta, onion, and garlic in butter or ghee. In a large mixing bowl, whisk together 2 eggs, parsley, grated 1 tablespoon parsley, & 1/2 cup Parmesan, salt and pepper. To the mixing bowl, add hot spaghetti squash. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash. Top with crumbled bacon or pancetta mixture.