Spaghetti Squash Carbonara

• 1 spaghetti squash, cut in half, seeds scooped out

• 1/2 bunch parsley, finely chopped

• 2-3 cloves garlic, crushed

• 1/4 tsp nutmeg

• handful of basil, finely chopped

• 1 egg yolk

• 3/4 cup parmesan cheese, shredded

• 1/4 to 1/3 cup cream or milk

• salt and pepper

• optional: 4-5 strips of bacon

• optional: pinch of crushed red pepper

Bake the spaghetti squash on a baking tray with edges, cut side down, with a little water in the bottom of the tray, at 400 degrees until you can pierce it with a fork. Remove from the oven and scrape the cooked insides into a bowl, using a fork to get the spaghetti-type texture. In a separate bowl mix together the parmesan, egg, nutmeg, salt, and pepper. If you are using bacon, cook the bacon in a large pan on low until it’s crispy, then add the garlic and red pepper. (If you are skipping the bacon, sauté the garlic in some olive oil.) Stir in the cream or milk, and then stir in the squash. Once the squash is well coated, stir in the parmesan/egg mixture, and cook on medium as it makes a creamy sauce. Remove from the heat and stir in the parsley and basil. Enjoy!