Spaghetti Squash Carbonara
A lighter twist on classic carbonara using spaghetti squash for a delicious and healthier alternative.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 large spaghetti squash
- 4 slices pancetta or bacon, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
- In a large skillet over medium heat, cook the pancetta or bacon until crispy. Add the garlic and sauté for 1 minute.
- In a bowl, whisk together the eggs and Parmesan cheese until well combined.
- Once the squash is done, scrape out the strands with a fork and add them to the skillet with the bacon.
- Remove the skillet from heat and quickly stir in the egg mixture until creamy.
- Season with salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
Consider pairing with an arugula salad or crusty garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 200mg
Find it online: https://www.lunarecipez.com/spaghetti-squash-carbonara/