Description
Indulge in a guilt-free twist on tradition with Spaghetti Squash Carbonara. This delightful dish swaps out traditional pasta for tender strands of spaghetti squash, creating a low-carb alternative that’s rich in flavor and creamy in texture. Perfect for cozy dinners or entertaining guests, this recipe features crispy bacon, fresh garlic, and a luscious egg and parmesan sauce that will impress even the pickiest eaters. In just 15 minutes of prep time, you can whip up an Italian-inspired meal that’s both nutritious and satisfying. Serve it garnished with parsley for a pop of color and elevate your dining experience!
Ingredients
Scale
- 4 pounds spaghetti squash
- 2 egg yolks
- 2 eggs
- 4 oz parmesan cheese (finely grated)
- 12 oz bacon (chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- Fresh parsley (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, and place cut-side down on a baking sheet. Bake for 30-45 minutes until fork-tender.
- Shred cooled squash into 'noodles' using a fork.
- In a bowl, whisk together eggs, yolks, and parmesan.
- Cook bacon in a skillet over medium heat until crispy; add garlic and sauté until fragrant.
- Combine shredded squash with bacon mixture; season with salt.
- Remove from heat; toss in egg mixture slowly until well coated.
- Serve immediately garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 160mg