Spaghetti Squash Carbonara

 Ingredients:

• 2 eggs (2/3 Lean)
• 1/8 tsp onion powder (1/4 Condiment)
• 1/4 tsp salt (1 Condiment)
• 1/8 tsp black pepper (1/4 Condiment)
• 2 tbsp grated parmesan cheese (2 Condiments)
• 4 slices Jennie-o low fat turkey bacon, cut into small bite size pieces (2 ounces of protein or 1/3 Leaner)
• 1 tsp minced garlic (1 Condiment)
• 1/4 cup chicken broth (1/4 Condiment)
• 3 cups spaghetti squash, cooked (6 Greens)
• pinch of red pepper flakes
• fresh parsley for garnish

Directions:

1. Whisk eggs, onion powder, salt, pepper and parmesan cheese in a small bowl. Set aside.
2. In a skillet, cook turkey bacon over medium heat until bacon is almost crisp.
3. Add garlic and saute for about a minute.
4. Add chicken broth and saute until liquid is almost evaporated. 
5. Stir in spaghetti squash and toss with the bacon and garlic mixture until heated through.
6. Add the egg mixture to the spaghetti squash and mix well stirring constantly so the eggs stay smooth like a sauce and not scrambled eggs.
7. Remove from heat.
8. Let the eggs continue to cook from the heat of the spaghetti squash.
9. Garnish with red pepper flakes and parsley.

Makes 2 serving

Each serving provides

1/2 Lean, 3 Greens, and 2.5 Condiments

(Add 1/2 Lean more to complete your Lean and Green meal such as 2.5 oz of lean beef, 3 oz of chicken breast or pork or 3.5 oz shrimp)

Calculated with My Fitness Pal:

Calories: 228 ~ Fat: 13 g ~ Carbs: 17 g ~ Protein: 15 g

To cook Spaghetti Squash:

1. Preheat the oven to 400 degrees.
2. Slice the spaghetti squash in half lengthwise.
3. Scoop out the seeds and what I like to call goop.
4. Spray the spaghetti squash with olive oil cooking spray.
5. Place the spaghetti squash cut side down on a baking sheet.
6. Poke a few holes in the skin with a fork.
7. Bake for 30 to 40 minutes, depending on the size of your squash.
8. It is done when it is fork tender but still a little firm. 
9. You do not want to overcook your squash or it will get mushy.
10. When done, flip the squash over on the baking sheet and let cool.
11. Use a fork to scrape along the sides to make spaghetti squash strands.