5.0 from 129 votes
Spaghetti Squash Carbonara Recipe
This spaghetti squash carbonara is as velvety and creamy as carbonara should be. It's infused with the smokiness of bacon, yet made without the carbs or cream - it's almost too good to be true! Authentic carbonara sauce, as you get in Italy, is made from luscious egg yolks, parmesan, and black pepper. Leave the cream in the fridge while achieving a luxurious, velvety coating on your spaghetti squash.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 376 kcal
Course:
Dinner
Cuisine:
North American
Ingredients
- 2 medium spaghetti squashes
- 4 trips Bacon sliced
- 2 cloves garlic minced
- 2 large egg yolks
- 1 cup grated Parmesan cheese
- ½ teaspoon each: salt and pepper
- minced parsley to serve
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.
Cup of Yum
Nutrition Information
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
Monounsaturated Fat
7g
Trans Fat
0.03g
Cholesterol
128mg
(43%)
Sodium
960mg
(40%)
Potassium
626mg
(18%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
926IU
(19%)
Vitamin C
11mg
(12%)
Calcium
347mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 376
% 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.