Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato

Sorry, I had not tried this recipe be for I posted it. When I did it really wasn't that good, in fact I had to throw it out. If I could delete it I would.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  large spaghetti squash
• 8  slices bacon, chopped
• 2  tablespoons butter
• 1  garlic clove, minced
• 4  eggs, beaten
• 1⁄3 cup fresh parsley
• 2  large tomatoes, diced
• 1⁄2 cup parmesan cheese, grated
•  salt and pepper
• 2  tablespoons parmesan cheese, grated

Directions

1. In a large stock pot, fill with enough water to cover squash.
2. Cook until done, about 25 minutes.
3. Meanwhile, in large fry pan, fry bacon until crisp.
4. Remove bacon and set aside.
5. Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside.
6. When squash is cooked and cooled enough to handle.
7. Cut the squash lengthwise and scrap another pan.
8. Add butter mixture, eggs, cheese and parsley and give it a good toss.
9. Stir over low heat until mixture is slightly thickened.
10. Stir in tomatoes and bacon.
11. Add salt and pepper to taste.
12. Serve immediately sprinkled with Parmesan cheese.