Spaghetti Squash Carbonara

Preheat oven to 375 degrees F (190 degrees C).

Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.

Roast squash in preheated oven until flesh is tender 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.

Beat eggs Parmesan cheese and 3 tablespoons parsley together in a bowl.

Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp 5 to 7 minutes. Drain excess fat from the pan retaining about 2 tablespoons. Cook and stir leek with the bacon until soft about 2 minutes. Add garlic and continue to cook until fragrant about 1 minute more.

Pour white wine over the bacon mixture; cook until most of the liquid evaporates about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates 2 to 3 minutes.

Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.