Low Carb Carbonara

So my family and I have been doing a low-carb diet. My mom and I both have thyroid issues which in result screws with out weight and cholesterol. To help lower the entire families cholesterol and just to eat healthier in general we've been substituting our pasta with spaghetti squash.

Here is another one of these fabulous Pinterest recipes with a low-carb twist. Roasted Cauliflower and Mushroom Carbonara. Ever since I've visited Italy in 2008 and again in 2012, I have been hooked on Carbonara. But as you all know Italy is carb central, you can't go anywhere and not eat 300lbs of carbs.

Ingredients:

• Spaghetti Squash
• 4 Eggs
• 1 Small Head of Cauliflower
• 2 Cup of Mushrooms
• Parmesan Cheese
• 3 Cups of Bacon
• Olive Oil
• Garlic

Instructions:

1. Start the Spaghetti Squash, bake at 375 for 60-75 minutes.
2. While waiting for this I use the George Foreman grill to cook the bacon because it's easier.
3. Start to roast the cauliflower and mushroom in a large skillet, let these cook covered with garlic and olive oil for about 20 minutes, or until the cauliflower and mushrooms are soft. 
4. Cut spaghetti squash in half and discard the seeds. Use a fork to scrape out the squash and add it to the pan with the cauliflower and mushrooms. add the bacon (chopped) and place on high heat.
5. Mix the squash and other vegetables. Open up a spot in the center and break the eggs into the middle of the pan. Let the eggs cook just a little then start to mix the egg into the squash.
6. Turn off heat once eggs are moist but not fully cooked. Top with Parmesan cheese and serve.