This recipe puts a healthy twist on the classic carbonara pasta dish by using spaghetti squash instead of pasta. Roast the spaghetti squash in the oven and set aside. In a pan, cook diced bacon until crispy, then add minced garlic and cook for another minute. Whisk together eggs, grated Parmesan cheese, and black pepper in a bowl. Add the cooked spaghetti squash to the pan with the bacon and garlic, then pour the egg mixture over the top. Stir everything together until the eggs are cooked and the mixture is creamy. Serve with additional Parmesan cheese and chopped parsley.
