Spaghetti Squash Carbonara Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
376 kcal
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Course
Dinner
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Cuisine
North American
Spaghetti Squash Carbonara Recipe
Description
The Spaghetti Squash Carbonara Recipe involves roasting halved spaghetti squashes until tender, then scraping out the flesh to create noodle-like strands. Bacon is cooked until crispy, and garlic is sautéed briefly in the rendered bacon fat to add aromatic depth. Egg yolks mixed with grated parmesan, salt, and pepper form a creamy sauce that is added off-heat to the warm squash and bacon mixture to gently coat the strands without scrambling the eggs.
This dish delivers a savory balance of smoky bacon, cheesy richness, and tender squash with a satisfying mouthfeel reminiscent of traditional carbonara but with a vegetable base instead of pasta. It can be served hot as a low-carb dinner or side dish when seeking a comforting yet lighter alternative to classic carbonara.
Ingredients
- 2 medium spaghetti squash plural
- 4 trips Bacon sliced
- 2 cloves garlic minced
- 2 large egg yolk
- 1 cup Parmesan Cheese grated
- ½ teaspoon salt
- ½ teaspoon black pepper
- parsley to serve, minced
Instructions
- Turn your oven to 425 degrees Fahrenheit. Cut the spaghetti squashes in half and remove the seeds and membranes. Drizzle a little olive oil into the middle and place them cut side up on a baking sheet. Roast for 30-35 minutes, until they can be pierced with a knife.
- While the squash is baking, prepare the carbonara sauce. Cook the bacon in a large frying pan over medium-high heat until crispy. Remove the bacon from the pan and pour off all but a tablespoon of the bacon grease. Add the garlic and cook for 1 minute and then remove the pan from the heat.
- Add the garlic and cook for 1 minute and then remove the pan from the heat.
- In a medium-sized bowl, mix the egg yolks, parmesan cheese, salt, and pepper..
- Remove the cooked spaghetti squash from the oven and let them cool for a few minutes. Then scrape the insides with a fork to remove the long spaghetti-like strands and place it into the pan with the garlic
- Pour the egg mixture into the pan and mix everything together. NOTE: there should be enough heat from the hot spaghetti squash to cook the eggs and make a creamy sauce. If not, put the pan back on the heat for 1-2 minutes.
- Serve the spaghetti squash carbonara topped with the crispy bacon and some minced parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 376kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 128mg | 43% |
| Sodium | 960mg | 40% |
| Potassium | 626mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 926IU | 19% |
| Vitamin C | 11mg | 12% |
| Calcium | 347mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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