A Recipe that Serves 4
A beautiful, hearty and flavorful fall treat is spaghetti squash basil carbonara. This dish is not traditionally vegan or vegetarian unless you would like to substitute a vegan type of bacon, or you may use 
smoked paprika and seasoned salt on thin slices of roasted zucchini to give it a bit of a smoky essence in place of bacon. However, unless you are allergic to bacon or do not eat pork, it is recommend sticking with actual pork smoked bacon for this dish.
Spaghetti Squash Basil Carbonara Ingredients:
- ¼ lb of sliced bacon cut into one-inch strips then fried crispy, grease drained and set aside. (Reserve 4 tbsp of bacon grease.)
- 1 large spaghetti squash, roasted and shredded
- 2 whole eggs
- ½ cup of fresh chopped basil
- 2 cloves of garlic
- ¼ large onion chopped
Directions:
Preheat oven at 350 degrees. Roast the spaghetti squash in a deep pan, flesh side up, seasoned with salt, pepper and a touch of olive oil. Pour water into the bottom of the pan so that it reaches two inches along the side of the squash. Cook for approximately 45 minutes or until the flesh is tender and easy to shred.
Render the bacon pieces in a frying pan, and remove the cooked crispy bacon while reserving at least 4 tbsp of the bacon grease behind in the pan. Then sauté the chopped onion and garlic in the pan. When the spaghetti squash is fully cooked and shredded, place the shredded squash into a serving bowl and add the sautéed mixture to the squash. Toss in the crispy bacon, fresh basil and crack and whisk two whole eggs and add to the mixture. Ensure the spaghetti squash is still hot when you add the eggs for best results.
Note:
You may serve with an addition of crushed red pepper flakes and/or grated hard Italian cheese such as parmesan, romano or asiago.