Spaghetti squash carbonara

Preheat the oven to 180°C. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with 2 tbsp of the melted butter or ghee and place cut side up in a baking dish. Roast for 30-40 minutes, until soft.

In the meantime, melt the remaining 2 tbsp of butter or ghee in a frying pan and gently fry the cabbage and garlic. Season with the turmeric, cumin and some salt and pepper, then remove from the pan and set aside in a bowl.

Whisk together the egg whites and Parmesan cheese and set aside.

Heat a frying pan and cook the bacon over a medium heat until crisp. Remove the bacon when done, but leave the bacon fat in the pan.

Once the spaghetti squash has cooled down, use a fork to scrape out the squash strands from the skin. Add the squash to the pan with the bacon fat along with the fried cabbage and cook over a medium heat for 2-3 minutes. Remove from the heat and pour in the egg white and Parmesan mixture and the bacon, stirring constantly.

Divide the spaghetti/cabbage mix into four bowls and place an egg yolk on top of each bowl, finishing by garnishing with chives. If you prefer having a well-cooked egg yolk, then add it at the same time as you stir in the egg white and Parmesan mix. It does give it in at the very end. 

Spaghetti squash have a relatively short season. Spiralised courgettes work just as well here.