Spaghetti Squash Carbonara

2 medium zucchini for spaghetti
kosher salt
1 diced red onion
5 cloves garlic
4 slices of bacon
3 large eggs (room temperature)
Red pepper flakes
1/2 cup raw porridge
2 tablespoons edible yeast
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
Fresh parsley

Preheat the oven to 425 degrees
CUT the spaghetti squash crosswise into 1.5 “rings” with a small knife
PUT the baking racks on the baking sheets and place the pumpkin rings on the racks
SPRINKLE squash rings generously with salt and let sit on racks for 20 minutes (baking sheets will allow moisture to come out)
When the 20 minutes have elapsed, wipe off the excess salt from the pumpkin
ROAST pumpkin on baking racks for 30-35 minutes until soft
On average, place all the cashew sauce ingredients in a food processor and pulse until combined and flattened. Set aside.
Remove the pumpkin from the oven when done, allow it to cool and then make a small slit on one side of the skin.
WORK a small knife around the skin of the pumpkin, releasing the “noodles”. Set aside
In a bowl, mix 3 eggs, salt, pepper and paprika flakes.
ADD most of the cashew topping to the egg mixture by reserving a few tablespoons per serving
Stir until turned on.
In a skillet over medium heat, PREPARE the bacon only until crispy, but not crispy. Remove from the heat and chop coarsely.
BOIL diced onions in bacon with bacon until translucent, 3-5 minutes.
ADD the garlic and cook until fragrant.
ADD spaghetti for squash in a pan and heat until nice and hot.
RELEASE the pan from the heat and gently stir the egg mixture into the pumpkin noodles (if the heat is still on under the pan when you take this step, this may cause your egg mixture to “stir”) until it becomes thick and creamy.
STIR in chopped bacon and top with the remaining cashew topping and fresh parsley.