Cut the spaghetti squash in half lengthwise and scrape out seeds. Drizzle olive oil over the squash halves and sprinkle a little salt and pepper. Place the halves cut side down on baking sheet and bake for 30 minutes or until fork tender.
While the spaghetti squash is roasting, heat a large skillet over medium heat. Add pancetta to the pan and cook until crispy. Add onion and garlic to the pan, and cook until translucent and soft. Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add this to the skillet and toss with the pancetta, onion and garlic.In a large mixing bowl, whisk together eggs, parsley, grated parmesan, salt and pepper. Add the squash mixture to the mixing bowl and toss. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them. Top with shredded parmesan.
Makes Servings: 6
Fat: 19gCals: 256g