Spaghetti Squash Carbonara
Indulge in a guilt-free delight with our Spaghetti Squash Carbonara! This innovative dish transforms traditional carbonara into a low-carb masterpiece, swapping out pasta for tender spaghetti squash. The rich and smoky flavors from turkey bacon blend harmoniously with a creamy egg and cheese sauce, making it perfect for weeknight dinners or cozy gatherings. Not only is it easy to prepare, but it’s also packed with nutrients, offering a wholesome twist on a beloved classic. With its satisfying taste and delightful texture, this recipe is destined to impress your family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 4 pounds spaghetti squash
- 2 egg yolks (room temperature)
- 2 eggs (room temperature)
- 4 oz grated Parmesan cheese
- 12 ounces turkey bacon (chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- Chopped parsley (for garnish)
Instructions
- Preheat the oven to 400°F.
- Halve the spaghetti squash lengthwise, scoop out seeds, and place flesh side down on a baking sheet. Bake for 30-45 minutes until fork-tender.
- Once cool, shred the squash into strands using a fork.
- In a bowl, whisk together eggs, yolks, and Parmesan until well combined.
- In a skillet over medium heat, cook turkey bacon until crispy. Add minced garlic and sauté until fragrant.
- Stir in shredded squash and salt until heated through.
- Remove from heat and toss in the egg mixture to create a creamy sauce.
- Serve garnished with chopped parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 660mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg
Find it online: https://thelowfatkitchen.com/spaghetti-squash-carbonara-2/