I am obsessed with spaghetti squash. I’m basically the industry’s leading expert on spaghetti squash. I know everything there is to know about spaghetti squash.

Okay, so that’s a bold-faced lie. But I do eat a lot of spaghetti squash. Imagine my disappointment, then, when Whole Foods was sold out of spaghetti squash. “We have spiralized butternut squash,” the produce boy recommended.

Okay, I’ll play.

But what’s a girl to do with 16oz. of spiralized butternut squash? Make this healthy, low-carb, mouthwatering meal, featuring butternut squash, pancetta, egg, Parmesan and parsley. Using these simple ingredients, this recipe literally takes 10 minutes to cook (like, I started and finished cooking this meal while on hold with JetBlue one time, true story).

Try it out, and thank me later!


• Organic olive oil spray
• 16 ounces “spaghettied” butternut squash
• 2 teaspoons good olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 large eggs
• 2 ounces uncured pancetta, chopped
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley


  1. Preheat oven to 400º. Spray two baking sheets with olive oil and spread 8oz. of butternut squash spaghetti on each sheet. Mist the squash with olive oil and sprinkle with salt and pepper to taste. I use truffled sea salt because I’m super fancy 😉 Roast the squash for 8-10 minutes.
  2. While the squash is roasting, heat a skillet over medium-high heat. Chop your uncured pancetta into 1/2″ thick squares and, when the skillet is nice and hot, toss the pancetta in. After a few seconds, reduce the heat to medium and cook pancetta to your liking. I prefer crispy-ish pancetta, but you do you, boo.
  3. In a separate skillet, fry two eggs so the yolks are still slightly runny. Remove from heat.
  4. When the squash is done roasting, toss it into the skillet with the pancetta and mix. Add Parmesan cheese. Separate into two servings, top each with an egg, and garnish with fresh parsley.

Makes 2 servings; about 600 calories per serving.

*This recipe was inspired by a recipe from Inspiralized.com