Spaghetti Squash Carbonara. It's special enough for company and simple enough for every day. Based on the classic spaghetti carbonara, spaghetti squash is roasted in the oven and finished with a sauce of garlic, leeks, white wine, Parmesan, and a bit of bacon. All the creamy, cheesy, bacon goodness you love about Pasta Carbonara, but lightened up!
Roasted Spaghetti Squash Carbonara is filled with a creamy egg-based sauce, Parmesan cheese, and then topped with crispy bacon and fresh basil.
You won't even miss the pasta in this easy, low-carb, and keto-diet friendly recipe.
Meal prep this healthy Italian dish for busy weeknights and have it ready to enjoy for dinner or lunch!
You can cook Spaghetti Squash Carbonara using 7 ingredients and 5 steps. Here is how you cook it.
Ingredients of Spaghetti Squash Carbonara
- You need 1 of Spaghetti Squash.
- You need 2 large of eggs.
- You need 3/4 cup of grated parmesan cheese.
- Prepare 4 slice of bacon.
- It's 4 clove of garlic, minced.
- You need of salt and pepper.
- You need of olive oil, extra virgin.
Spaghetti squash is a winter squash variety. Baked spaghetti squash pulp turns into spagetthi like strings, hence why the name. Spaghetti Squash is in season throughout fall from September to mid December. Beta-carotene is one phytonutrient, in particular, that you can find in abundance in spaghetti squash [*].
Spaghetti Squash Carbonara step by step
- Halve and roast spaghetti squash with small drizzle of olive oil for 15 minutes, then shred it into 'noodles.'.
- Dice bacon and saute until fully cooked..
- While bacon cooks, whisk eggs and parmesan cheese together until well mixed..
- Add minced garlic to the bacon and continue cooking about 1 minute. (At this time you may add any other vegetables you would like and saute).
- Stir squash and parmesan/egg mixture, then add to the pan with bacon and veggies. Stir well, then serve!.
And, spaghetti squash carbonara is my favorite way to make it. If you haven't made low carb spaghetti squash to replace pasta before, it's actually much simpler than it looks. The most challenging part is cutting it open, since the skin is very hard prior to cooking. A sharp knife is crucial here! Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.