1 spaghetti squash, roasted (harvested strands equal about 3 cups) 1 cup chopped, cooked bacon or pancetta 4 garlic cloves, sliced 1 TBSP chopped flat-leaf parsley 1/4 cup sliced scallions or shallots 1 tsp white wine vinegar 1/4 cup bacon (or pancetta) fat Salt and pepper, to taste 4-6 poached eggs (one or two per person) Garnish with chia seeds, optional

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