Spaghetti Squash Carbonara

1 Slice spaghetti squash lengthwise in half and scrape out seedy innards
2 In a baking dish, place spaghetti squash face down and fill with one inch of water
3 Microwave for 13 minutes or until tender
4 Using kitchen shears, cut pancetta into small bite sized pieces
5 Heat olive oil in pan on medium high heat
6 Once oil is hot, add onions and pancetta and cook until onions are soft and pancetta starts to become crispy
7 Add garlic and cook for two more minutes
8 Using slotted spoon remove onions, pancetta and garlic and place to the side
9 Using same pan and grease rendered from pancetta, add asparagus and sauté for 5 minutes or until it becomes tender
10 Once spaghetti squash is done, scrape innards into a separate bowl using a fork, be careful it's hot!
11 Add pancetta, onions, garlic, asparagus and parmigiano reggiano OR ground cashews to spaghetti squash
12 Add eggs to all ingredients and toss until all is coated and egg is cooked through
13 Salt + pepper to taste