Spaghetti Carbonara (Paleo Style)

Preheat oven to 400 degrees F (200 degrees C). Place squash cut side up on a baking sheet.

Bake squash in the preheated oven until tender 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork.

Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened 3 to 5 minutes. Stir tomato salt and pepper into squash mixture; remove skillet from heat.

Stir egg yolks into squash mixture without letting the egg yolks touch the skillet until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.