Healthy Spaghetti Squash Carbonara
A lighter take on the classic pasta dish using spaghetti squash, creamy egg, rich cheese, and crispy bacon for a delicious and nutritious meal.
Ingredients
Main ingredients
- 1 medium spaghetti squash Halved and seeded
- 3 large eggs Whisked with cheese
- 1 cup grated Parmesan cheese For a creamy sauce
- 4 slices bacon or pancetta Diced for a crispy texture
- 2 cloves garlic Minced for flavor
- to taste Salt and pepper For seasoning
- to taste red pepper flakes Optional for heat
- to taste fresh parsley Chopped, for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet. Bake for about 30-40 minutes, until the squash is tender.
Cooking
- While the squash bakes, heat a skillet over medium heat. Add the diced bacon and cook until crispy, about 6-8 minutes. Remove the bacon from the skillet and place it on a paper towel to drain.
- Leave about 2 tablespoons of bacon fat in the skillet and add the minced garlic. Cook for about 1 minute, stirring constantly.
- In a bowl, whisk together the eggs, grated Parmesan cheese, salt, and pepper.
- Once the spaghetti squash is done, let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands.
- Add the hot spaghetti squash strands to the skillet with the garlic and stir well. Remove from heat.
- Quickly pour the egg and cheese mixture over the spaghetti squash, mixing continuously to create a creamy sauce.
- Stir in the crispy bacon pieces and check for seasoning. Add red pepper flakes if using.
Serving
- Garnish with fresh parsley and enjoy your Healthy Spaghetti Squash Carbonara!
Notes
This dish is best enjoyed immediately for the best texture. To store, cool to room temperature, place in an airtight container, and refrigerate for up to 3 days.