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Spaghetti Squash Carbonara Recipe

Spaghetti Squash Carbonara Recipe
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★★★★★

4.9 from 17 reviews

A delicious and low-carb twist on the classic carbonara dish, this Spaghetti Squash Carbonara is a flavorful and satisfying meal. The creamy egg and parmesan sauce pairs perfectly with the savory turkey bacon and garlic, all served over tender strands of roasted spaghetti squash.

Ingredients

Scale

Spaghetti Squash:

  • 4 Pounds Spaghetti Squash (about 2 small or 1 large)

Egg Mixture:

  • 2 Egg Yolks, room temperature
  • 2 Eggs, room temperature
  • 4 oz Parmesan, Finely Grated

Additional Ingredients:

  • 12 ounces turkey Bacon, roughly chopped
  • 3 Cloves Garlic, minced
  • 1/2 teaspoon Kosher salt
  • Parsley, chopped (for serving)

Instructions

  1. Preheat the Oven: Preheat oven to 400°F. Optionally, line a baking sheet with parchment paper.
  2. Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise, remove the seeds, and place flesh side down on a baking sheet. Roast until fork-tender, about 30-45 minutes.
  3. Shred the Squash: Once cooked, cool and shred the squash into strands using a fork.
  4. Prepare the Egg Mixture: Whisk together eggs, yolks, and parmesan in a bowl.
  5. Cook the turkey Bacon: In a skillet, cook turkey bacon until crispy. Add garlic, then toss in the spaghetti squash and salt.
  6. Combine: Remove from heat and toss the squash, then slowly mix in the egg mixture.
  7. Serve: Plate the carbonara with parsley and extra parmesan.

Notes

  • Be careful when adding the egg mixture to the hot squash to prevent scrambling the eggs.
  • Adjust salt and pepper to taste.

Nutrition

Keywords: Spaghetti Squash Carbonara, Low Carb Pasta, Keto Carbonara

Find it online: https://dinewithlily.com/spaghetti-squash-carbonara-recipe/