Spaghetti Squash Al La Carbonara

• 1 medium spaghetti squash
• 12 oz nitrate-free uncured bacon
• 1 Tbsp arrowroot powder
• 1/2 C full-fat coconut milk
• 6 eggs
• 1 Tbsp Italian seasoning (or herbs de provence)
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp garlic powder

1. 1.Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
2. 2.While the squash is cooking, fry up the strips of bacon (whole) in a pan over medium heat. Use one you can also scramble eggs in, we like a cast iron skillet
3. When the bacon is finished cooking and crispy, remove from the pan and set-aside bacon
4. 3.Over medium heat, whisk in the arrowroot powder to the bacon grease and let cook for a few minutes
5. 4.While the arrowroot cooks, combine eggs, coconut milk, seasoning, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated
6. 5. Pour eggs into pan, stirring frequently, and cook in bacon fat until still wet but cooked through (about 3 minutes)
7. Slice bacon into 1/4 inch strips, add to serving bowl and top with egg mixture

nitrate, arrowroot powder, fullfat coconut milk, eggs, italian seasoning, parsley, salt, garlic

Taken from www.epicurious.com/recipes/member/views/spaghetti-squash-al-la-carbonara-50174271 (may not work)