Spaghetti Squash/Zucchini Carbonara

1 tablespoon olive oil
8 slices bacon, diced
1 onion, chopped
1 clove garlic, minced
4 eggs - beaten
1/2 cup grated Parmesan cheese
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese


Directions

1 Cook Spaghetti squash using desired method. Make sure it’s well drained.
Toss with 1 tablespoon of olive oil, and set aside.

2 Meanwhile in a large pan, cook chopped bacon until
slightly crisp; remove and drain onto paper towels. Reserve
some bacon fat; add chopped onion, and
cook over medium heat until translucent. Add
chopped garlic, and cook 1 minute more.

3 Return cooked bacon to pan; add cooked and drained
spaghetti squash. Toss to coat and heat through. Add beaten eggs
and cook, tossing constantly with tongs or large fork
until eggs are barely set. Quickly add 1/2 cup Parmesan
cheese, and toss again. Add salt and pepper to taste
(remember that bacon and Parmesan are very salty).

4 Serve immediately. Serve with extra Parmesan cheese if desired.


****** if you want a creamy version you could add some heavy cream and heat the sauce through.