First, we’re going to prepare our spaghetti squash. Preheat the oven to 375°F.
Wash and slice (this is a laborious process) the squash horizontally into 1 inch rings. Lay them out on a baking sheet lined with parchment paper and sprinkle with olive oil, salt and pepper.
Bake in the oven for about 40 minutes.
While it’s baking, let’s prepare the add ins. Cook your sausage links in a pan oiled with coconut oil on a medium-high heat until they’re brown on all sides (about 10 minutes). Whether or not they’re fully cooked, take the off the heat and let them rest for a minute.
While they’re resting, add some chopped peppers onto the pan to become tender.
While the peppers are cooking, slice your sausages into about ½ inch pieces and then add them to cook and marinade with the peppers.
Add all the spices you’d like! We added salt, pepper, garlic powder, crushed red pepper, and basil.
When the bake time for the squash is up, you should notice the tops of each squash ring are darker and more saturated looking. This means the strands are loose enough to “spaghettify”.
Using a fork, tug away at the insides of the squash from it’s flesh. You should end of with little mounds of what looks just like spaghetti!
Throw in all the spaghetti squash to the pan and toss to combine. Let all the flavors incorporate.
Add in chunks of about 2 oz of white cheddar cheese. Stir to help melt them. Lower the heat to medium-low and let simmer covered for a few minutes.
Lastly, turn the heat off and crack an egg into the mix. Make sure to keep stirring and tossing the mix to not let much of the egg cook all at once. Stirring often will ensure the mix is creamy and fully covered instead of a large piece of fried egg in a corner.
Spoon a heaping helping into a plate and garnish with fresh, chopped parsley and parmesan cheese. Enjoy your Low-Carbonara!