Description
Indulge in a guilt-free twist on a classic favorite with this Spaghetti Squash Carbonara! This dish transforms traditional carbonara by replacing pasta with hearty spaghetti squash, making it a delicious low-carb alternative that’s perfect for any occasion. With its rich and smoky flavors from crispy bacon, savory garlic, and creamy parmesan, this recipe is sure to satisfy your cravings without the carb overload. Quick to prepare in under an hour, it’s an ideal option for busy weeknights or an impressive dinner party centerpiece. Pair it with a fresh salad or your favorite protein for a well-rounded meal. Enjoy the delightful textures and flavors that make this Spaghetti Squash Carbonara a comforting yet healthy dish everyone will love.
Ingredients
Scale
- 4 pounds spaghetti squash
- 2 egg yolks
- 2 eggs
- 4 oz parmesan cheese
- 12 oz chopped bacon
- 3 cloves garlic
- ½ teaspoon kosher salt
- Chopped parsley (for serving)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on the baking sheet. Bake for 30-45 minutes until tender.
- Once cooked, let cool slightly, then shred the flesh into strands using a fork.
- In a bowl, whisk together eggs, yolks, and parmesan until combined.
- Heat a skillet over medium heat and cook bacon until crispy (about 5-7 minutes). Add minced garlic and sauté until fragrant.
- Toss in shredded spaghetti squash with salt until heated through.
- Remove skillet from heat and gradually mix in the egg mixture while tossing the squash until creamy.
- Serve garnished with parsley and extra parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 240g)
- Calories: 335
- Sugar: 3g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 140mg