Spaghetti Squash Carbonara

For a full meal or just a HEARTY side….for gluten-free or just the winter squash aficionados. The squash is a touch sweet which pairs well with the creamy cheesy custard, the smokey pancetta, and the spicy black pepper.

Spaghetti Squash Carbonara

Ingredients:
1 spaghetti squash
olive oil and salt for drizzling on squash
2 tablespoons olive oil
4 oz diced pancetta or guanciale (or bacon)
2 eggs
6 tablespoons of grated parmesan and/pecorino cheese
fresh ground black pepper
2 tablespoons of chicken stock
add'l cheese and black pepper for serving

Recipe summary: Roast squash for 45 minutes at 400F/200C. Run fork along inside of squash to 'string out' the squash strands. Whisk together eggs and grated cheese. In a skillet over medium high heat, pour a couple tablespoons of olive oil in the pan and add the pancetta with a few cracks of fresh ground black pepper. Crisp the pancetta for a few minutes. Push to the side of the pan and turn the heat to low. Add the chicken stock to scrape up any browned bits. Add the squash. Stir in the egg/cheese mixture while stirring in the pancetta and squash without breaking up the squash. Keep stirring until the mixture is a thick coating on the squash. Serve with more sauce, cheese, and black pepper.