Spaghetti Squash Carbonara
Spaghetti Squash Carbonara is a delightful twist on the classic Italian dish, offering all the rich, smoky flavors you love while being a healthier alternative. This recipe substitutes traditional pasta with spaghetti squash, making it low in carbs and calories without sacrificing taste. Creamy egg yolks combine seamlessly with finely grated Parmesan cheese to create a luscious sauce that envelops the tender strands of squash. Enhanced by savory turkey bacon and fragrant garlic, this dish is perfect for cozy dinners or meal prep for busy weeks ahead. Ready in just 15 minutes of prep time, Spaghetti Squash Carbonara is sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves six
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 pounds spaghetti squash
- 2 egg yolks
- 2 eggs
- 4 oz Parmesan cheese (finely grated)
- 12 oz turkey bacon (chopped)
- 3 cloves garlic (minced)
- Kosher salt
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise and scoop out seeds. Place cut-side down on the baking sheet and bake for 30-45 minutes until fork-tender.
- Once cool, shred the squash into strands using a fork.
- In a medium bowl, whisk together egg yolks, eggs, and Parmesan until smooth.
- In a large skillet over medium heat, cook chopped turkey bacon until crispy (about 5-7 minutes). Add minced garlic and sauté until fragrant.
- Stir in shredded spaghetti squash and kosher salt; mix well.
- Remove from heat and toss in the egg mixture slowly to create a creamy sauce.
- Serve hot, garnished with chopped parsley.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 240mg
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