Spaghetti Squash, Carbonara-Style

from The Low-Carb Gourmet by Karen Barnaby

This is better than pasta Carbonara! (In my opinion.)  The book called this 8 servings, but I think it's 4.

3 oz prosciutto, finely diced (or thinly sliced, and chopped)  (the book says 2, but I found 3 oz packages)
2 T. olive oil
1 egg
1 egg yolk
1/2 cup whipping cream
1/4 cup water
1/4 t salt
1/2 t (or so) ground black pepper
1 cup grated Parmesan (or Pecorino) cheese
1/2 of a spaghetti squash, cooked according to the directions for Basic Spaghetti Squash

Preheat the oven to 350F.
Fry the prosciutto in the oil (over medium or medium-low heat) until it starts to brown. (Use a small frying pan, because that's all that goes in it.)
In a medium to large bowl, combine the egg, yolk, cream, water, salt, pepper, and cheese.  Stir in the prosciutto and oil.  Stir in the squash.
Pour into a 8x8" baking dish, or gratin dish about that size.
Bake 35-40 minutes, until the center barely jiggles.
Let sit 10 minutes before serving.