Spaghetti Carbonara (Paleo Style)

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Place squash, cut side up, on a baking sheet.

2. 2

   Bake squash in the preheated oven until tender, 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork.

3. 3

   Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. Stir tomato, salt, and pepper into squash mixture; remove skillet from heat.

4. 4

   Stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.