Description
Enjoy a healthy twist on classic comfort food with this Spaghetti Squash Carbonara recipe. Try it today for a delicious low-carb meal!
Ingredients
Scale
- 4 pounds spaghetti squash
- 2 egg yolks (room temperature)
- 2 eggs (room temperature)
- 4 oz Parmesan cheese (finely grated)
- 12 oz turkey bacon (roughly chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- Chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F.
- Halve the spaghetti squash lengthwise, scoop out the seeds, and place cut-side down on a baking sheet.
- Bake for 30-45 minutes until fork-tender. Once cooked, shred into strands using a fork.
- In a medium bowl, whisk together egg yolks, whole eggs, and Parmesan cheese until well combined.
- Cook turkey bacon in a skillet over medium heat until crispy; add minced garlic and sauté until fragrant.
- Add shredded spaghetti squash to the skillet along with salt; mix well to combine.
- Remove skillet from heat and pour in egg mixture, tossing to coat evenly.
- Serve hot, garnished with chopped parsley and additional Parmesan if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 200mg
Keywords: Choose firm spaghetti squash for optimal texture. Ensure eggs are at room temperature to prevent scrambling when mixed with hot ingredients. For added nutrition, consider incorporating vegetables like spinach or peas into the mix.