Like most of my recipes, I found a basic version online that I could tweak to my liking. I went with this one from Emeril Lagasse, trusting him to do this classic-dish-with-a-squash-twist justice. I didn't make many adjustments, but I did add some yogurt chicken to the finished product to round it out.
Spaghetti Squash Carbonara (feeds 4...or 2)
1 spaghetti squash (look for ones that are heavy)
4-6 strips of bacon, cut into strips (the short way)
about 1/4 c chopped onion
2 cloves minced garlic
1/4 c white wine
2 egg yolks plus 1 whole egg
1 c grated Parmigiano-Reggiano cheese
1 tbsp dried parsley
salt and pepper to taste (but be generous with with pepper!)
First, bake the squash to soften it. Preheat oven to 375. Cut the squash in half (you'll need a big/sharp knife for this) and scrape out the seeds. Place cut side down in a baking dish and add water to cover the bottom and up about 1/4 in. on the squash. Cover with aluminum foil and bake until tender, about an hour. (I'd check it sooner--mine got a little mushy.) Let the squash cool a little (drain the water if you can) and use a fork to scrape out the flesh into a medium bowl. If you scrape length-wise it should come out in strands, like spaghetti.
Extras: My love of Italian food runs deep and another classic Roman dish.