Low Carb Spaghetti Squash Carbonara

Place squash in a microwave-safe dish, cover tightly with plastic wrap, and microwave on high for 13-14 minutes or oven for 45 minutes, until tender and flesh can be easily removed with a knife. fork. Use a fork to scrape up the inside of the squash into spaghetti-like strands and place in a bowl.

In a separate bowl, mix the Parmesan cheese, egg yolks, salt and pepper and set aside.

Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, for about 7-8 minutes, until crisp. Add the garlic and red pepper flakes to the skillet and cook, stirring, about 1 minute, until the garlic is fragrant. Reduce heat to medium-low and add pumpkin strands. Toss until squash is covered.

Turn off the heat and add the egg-Parmesan mixture slowly and stir to gently cook the eggs and make a creamy sauce, add the parsley. Divide among 4 plates and serve with more Parmesan and parsley for garnish if desired.