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