Description
A delightful twist on classic carbonara using spaghetti squash for a lighter, nutritious meal.
Ingredients
Scale
- 4 Pounds Spaghetti Squash (about 2 small or 1 large)
- 2 Egg Yolks (room temperature)
- 2 Eggs (room temperature)
- 4 oz Parmesan (Finely Grated)
- 12 ounces Bacon (roughly chopped; you can also use pancetta or guanciale)
- 3 Cloves Garlic (minced)
- 1/2 teaspoon Kosher salt
- Parsley (chopped, to serve)
Instructions
- Preheat the oven to 400°F. Optionally, line a baking sheet with parchment paper for easy cleanup.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash flesh side down on your prepared baking sheet.
- Bake in the preheated oven until the strands separate easily with a fork—about 30-45 minutes, depending on the size of your spaghetti squash.
- Flip it over and let it cool. When cool enough to handle, use a fork to shred the squash into spaghetti strands.
- Whisk together the room-temperature eggs, egg yolks, and parmesan in a medium bowl until well combined. Set this mixture aside.
- Heat a skillet over medium heat and add the sliced bacon. Sauté until crispy, about 5-7 minutes.
- Add the minced garlic and continue to cook until fragrant.
- Toss in the spaghetti squash and salt, ensuring the squash is well coated in the bacon and garlic, and heated through.
- Remove the pan completely from heat. Use two hands to toss the spaghetti squash with tongs while slowly pouring in the egg and cheese mixture.
- Plate the dish with a sprinkle of parsley and additional parmesan cheese. Enjoy!
Notes
Use room temperature eggs for a smoother mixing process. Don’t overcook the egg mixture to avoid scrambling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg