Description
Indulge in a creamy and flavorful twist on the classic Italian dish with this Spaghetti Squash Carbonara. This low-carb version replaces traditional pasta with tender strands of spaghetti squash, offering a guilt-free alternative that’s rich in taste. The savory combination of crispy bacon, garlic, and parmesan creates a smoky flavor that will keep you coming back for more. Perfect for family dinners or meal prep, this dish is not only nutritious but also incredibly satisfying. Enjoy it fresh with your favorite herbs, or customize it with added veggies for an even heartier meal.
Ingredients
Scale
- 4 pounds spaghetti squash
- 2 egg yolks
- 2 eggs
- 4 oz grated parmesan cheese
- 12 ounces chopped bacon (or pancetta/guanciale)
- 3 cloves minced garlic
- 1/2 teaspoon kosher salt
- Chopped parsley for garnish
Instructions
- Preheat oven to 400°F. Slice spaghetti squash in half and scoop out seeds. Place cut side down on a baking sheet and roast for 30-45 minutes until fork-tender.
- Once cool, shred the squash into noodle-like strands using a fork.
- In a bowl, whisk together eggs, egg yolks, and parmesan until smooth.
- Cook bacon in a skillet over medium heat until crispy. Add garlic and cook until fragrant.
- Stir in shredded squash and salt; mix well.
- Remove from heat and toss while slowly adding the egg mixture until creamy.
- Serve garnished with parsley and extra parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 150mg