PCOS Spaghetti Squash Carbonara - Bacon and Mushroom Spaghetti Squash Carbonara

1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet and roast for about 40 minutes, or until the flesh is tender. 2. While the squash is roasting, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside. 3. In the same skillet, add the mushrooms and garlic and sauté until the mushrooms are tender. 4. In a small bowl, whisk together the eggs and Parmesan cheese. Set aside. 5. Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands. Add the spaghetti squash, bacon, and egg mixture to the skillet with the mushrooms and garlic. Stir well to combine and season with salt and pepper. 6. Serve the spaghetti squash carbonara warm, garnished with additional Parmesan cheese if desired.