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Spaghetti Squash Carbonara

Spaghetti Squash Carbonara
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Indulge in a healthier take on a classic favorite with this Spaghetti Squash Carbonara. This delightful dish swaps traditional pasta for spaghetti squash, offering a low-carb alternative that doesn’t skimp on flavor. The creamy sauce, enriched with eggs and parmesan, combines beautifully with the savory notes of turkey bacon and garlic, making it a comforting meal perfect for busy weeknights or family gatherings. Quick to prepare and sure to impress, this spaghetti squash carbonara is both nutritious and satisfying—ideal for anyone looking to embrace deliciously wholesome eating!

Ingredients

Scale
  • 4 pounds spaghetti squash (about 2 small or 1 large)
  • 2 egg yolks (room temperature)
  • 2 eggs (room temperature)
  • 4 oz parmesan cheese (finely grated)
  • 12 ounces turkey bacon (roughly chopped)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon kosher salt
  • Chopped parsley (for garnish)

Instructions

  1. Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut side down on a baking sheet and bake for 30-45 minutes until fork-tender.
  2. Once cool, shred the flesh into noodle-like strands using a fork.
  3. In a medium bowl, whisk together room-temperature eggs, egg yolks, and finely grated parmesan until combined.
  4. In a skillet over medium heat, cook chopped turkey bacon until crispy (about 5-7 minutes), then stir in minced garlic until fragrant.
  5. Add shredded spaghetti squash and salt to the skillet; toss until heated through.
  6. Remove from heat and gently mix in the egg mixture, allowing residual heat to create a creamy sauce.
  7. Serve garnished with fresh parsley and additional parmesan if desired.

Nutrition

Find it online: https://easywithella.com/spaghetti-squash-carbonara/