Spaghetti Squash and Cauliflower Carbonara

1 spaghetti squash, about 3 pounds
1 large head of fresh cauliflower
12 ounces bacon, diced (substitute turkey bacon for fewer calories)
1 small onion, diced
4 large eggs (substitute liquid egg product for fewer calories)
12 oz ricotta cheese (substitute low fat or fat free for fewer calories)
1 1/2 cups Italian cheese blend, divided (substitute a lower fat Italian cheese blend for fewer calories)
1 teaspoon salt
1 teaspoon black pepper

Scrub the squash, then stab deeply with a large knife several times to allow steam to escape (make sure it's a LARGE knife!). Microwave on high, turning frequently, until the squash surface gives to a firm squeeze, about twelve minutes. Remove from the oven and set aside to cool enough to handle.

Using a sharp knife, separate the washed cauliflower into thimble-sized florets. Place in a microwave safe bowl with 1/3 cup of water, cover, and microwave on high for three minutes to partially steam. Remove from oven and set aside.

In a heavy skillet, cook the bacon over medium heat until the edges crisp. Add the onions and cook for 5 to 6 minutes or until soft and beginning to brown. Remove from the heat.

Place the eggs or egg substitute in a small bowl, then vigorously stir in the ricotta. Fold in the cooked bacon and onions, then 1 cup of the cheese, grated, and the salt and pepper. Set aside.

Slice the slightly cooled squash in half lengthwise. Scoop out the seeds and rough membrane and discard. Using a fork, scrape the squash into spaghetti like strings. Place in a large bowl and set aside.

Drain the cauliflower, then add to the bowl with the squash. Add the sauteed bacon and onion to the vegetables and toss together. Add the egg and cheese mixture, toss together, then turn into a shallow 2 quart greased casserole. Top with the remaining cheese, then bake at 350 degrees for 30 minutes or until set.