Spaghetti Squash Carbonara

Name: Spaghetti Squash Carbonara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 2 pounds of spaghetti squash; 1 teaspoon salt; 1/2 /2 tablespoon butter; freshly ground black pepper; 1/2 /2 pound Bacon; 1 tablespoon minced shallot; 2 teaspoons minced garlic; 1/4 /4 cup white wine or chicken broth; 2 egg yolks and 1 whole egg; 1 cup freshly grated Parmigiano-Reggiano; 2 tablespoons Chopped Parsley Leaves; 1 teaspoon salt; freshly ground black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Calories
445 kcal
Course
Main Course
Cuisine
American

Spaghetti Squash Carbonara

Emmett Henderson

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Popularly made with pasta, this spaghetti squash version replaces the pasta entirely and is packed so full of cheesy and bacony flavor you won't need to go back.

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Ingredients

Servings

Squash

2 pounds of spaghetti squash seeds removed
1 teaspoon salt
1/2 /2 tablespoon butter
freshly ground black pepper

Carbonara component

1/2 /2 pound Bacon cut into small/medium strips
1 tablespoon minced shallot
2 teaspoons minced garlic
1/4 /4 cup white wine or chicken broth
2 egg yolks and 1 whole egg
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons Chopped Parsley Leaves
1 teaspoon salt
freshly ground black pepper

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Instructions

Brush the cut surface of the squash with melted butter, season with salt and pepper.
Place on a plate with ~1/4" water and cover. Microwave for 7 minutes, then add 90 seconds at a time until it's done to your liking. Mine took about 12 minutes.
Let it cool for a few minutes, then gently pull the squash threads out with a fork.
Over medium heat, sauté bacon until just about crispy.
Pour off most of the fat, then add shallots and garlic and sauté until brown. Add your white wine or broth and sauté until the liquid is completely evaporated.
In a mixing bowl, whisk together eggs, cheese, and parsley. Season with salt.
Add eggs to the bacon and warm it up, while continuously mixing to prevent the eggs from fully cooking.
Add squash to the pan and toss until warmed through. Add more salt and pepper if necessary.
Top with some more parsley and serve.

Nutrition Information

Show Details

Serving 0g Calories 445kcal (22%) Carbohydrates 14g (5%) Protein 20g (40%) Fat 33g (51%) Saturated Fat 13g (65%) Cholesterol 140mg (47%) Sodium 2012mg (84%) Potassium 361mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 740IU (15%) Vitamin C 7mg (8%) Calcium 354mg (35%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 445 kcal

% Daily Value*

Serving	0g
Calories	445kcal	22%
Carbohydrates	14g	5%
Protein	20g	40%
Fat	33g	51%
Saturated Fat	13g	65%
Cholesterol	140mg	47%
Sodium	2012mg	84%
Potassium	361mg	8%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	740IU	15%
Vitamin C	7mg	8%
Calcium	354mg	35%
Iron	1mg	6%