Spaghetti Squash Carbonara

Preheat oven to 400. Line a baking sheet with parchment. Halve squash lengthwise and scoop out seeds. Season generously and place, cut-side down, on lined baking sheet. Roast until tender, about 25-30 min. Meanwhile, set a medium skillet over med-lo heat and cook bacon until fat renders and bacon crisps, about 10-15 min. Fill med pot w 3 inches of water and bring to gentle simmer. In medium heat-proof bowl, whisk together yolks and Parmesan. Mix should be as thick as glue; add more cheese if needed. Run tines of fork through the cooked squash so flesh separates. Transfer strands to pan w bacon and gently stir. Transfer this mix to bowl with eggs and gently toss. Set bowl over pot of simmering water and gently toss until sauce thickens and coats strands, about 1 minutes. Season and add more cheese to taste. Serve immediately.

Spaghetti squash 1 medium
Kosher Salt
Pepper
Bacon 10 oz thick-cut, cut into 1’2 inch dice
Egg Yolks 5
​Parmesan 1.5 c grated, plus more to taste