Spaghetti Squash Carbonara for PCOS

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. 2. Place the halves on a baking sheet, cut side down, and roast for 30-40 minutes. 3. While the squash is roasting, heat the olive oil in a skillet over medium heat. Add the onion, garlic, and bell pepper, and sauté until softened. 4. Add the peas and cook for another 2-3 minutes. 5. In a separate bowl, whisk together the eggs and Parmesan. 6. Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands. 7. Add the squash to the skillet and toss to combine. 8. Remove from heat and quickly add the egg and cheese mixture, stirring constantly to create a creamy sauce. 9. Season with salt and pepper, and serve immediately.