Description
Indulge in a guilt-free version of a classic favorite with this Spaghetti Squash Carbonara. This creamy and smoky dish features luscious strands of spaghetti squash, making it a perfect low-carb alternative to traditional pasta. Ideal for dinner parties or cozy family meals, it combines the rich flavors of turkey bacon and garlic with a velvety egg and cheese sauce. Not only is this dish satisfying, but it’s also quick to prepare, taking just 15 minutes of active cooking time. Impress your guests or treat yourself with this healthy comfort food that everyone will love!
Ingredients
- 4 pounds spaghetti squash
- 2 egg yolks
- 2 eggs
- 4 oz finely grated Parmesan cheese
- 12 oz turkey bacon (roughly chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- Chopped parsley (for garnish)
Instructions
- Preheat the oven to 400°F. Optionally line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise, scoop out seeds, and place flesh side down on the baking sheet. Bake for 30-45 minutes until fork-tender.
- Once cooled, shred the squash into noodle-like strands using a fork.
- In a medium bowl, whisk together egg yolks, eggs, and Parmesan until smooth.
- Heat a large skillet over medium heat, add turkey bacon and cook until crispy (5-7 minutes). Add minced garlic and sauté until fragrant.
- Toss in shredded spaghetti squash and salt; mix until heated through.
- Remove from heat; toss the mixture with the egg mixture off heat until creamy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 190mg
Keywords: Use room temperature eggs for a smoother sauce. Allow squash to cool slightly before mixing with eggs to prevent scrambling. Customize by adding vegetables like spinach or mushrooms for extra nutrition.