1 spaghetti squash

1 cup pancetta (bacon or turkey bacon)

4 garlic cloves, sliced thinly

1 tsp vinegar

1-2 shallots

4 eggs


salt and pepper to taste


  • preheat oven to 400'F, cut the squash in half, brush each half with olive oil and place cut-side down in the tray
  • cook for about 50 min then let it cool down and shred
  • in the pan, cook pancetta cut into small bite pieces until crispy, then remove and set aside
  • ln the same pan cook shallots about 2-3 min, then add garlic and as soon as the garlic get some color reduce the heat to medium and add spaghetti squash and toss together well
  • then add 1 tsp of vinegar, parsley and season with salt and pepper, at the end add pancetta and toss everything together again
  • fry or poach your eggs
  • to serve place desired amount of squash pasta on the plate, place egg on top and garnish with extra pancetta and parsely
  • once you cut into your egg yolk it will create a nice sauce to the "pasta"