Spaghetti Squash Carbonara

By abbeysue

The stringy insides of cooked spaghetti squash are what gives this vegetable its name. Add bacon, eggs, and cheese to recreate this traditional Italian meal.

Spaghetti Squash Carbonara
photographer: Nikki Sheriff
  • 1 spaghetti squash (large, about 2 lb.)

  • 6 slices bacon (or ⅓ cup cooked pancetta)

  • 2 large eggs

  • 3/4 cup grated Parmesan cheese

  • 4 cloves garlic (minced, optional)

  • salt

  • pepper

  • 2 teaspoons fresh parsley (chopped)

  • Parmesan cheese (for garnish, if desired)

  1. Slice spaghetti squash in half, lengthwise, from stem to tail. Remove seeds and stringy flesh. Place squash flesh side down in a microwave-safe glass baking pan. Cook 10 to 12 minutes until flesh is soft. Let squash cool to touch, turn over, and "rake" a fork through the flesh to create the "noodles."

  2. While the squash is cooking, use kitchen shears to cut bacon into small pieces. Cook bacon in a large skillet. Place on a paper-towel-lined plate when cooked. Reserve a small amount of bacon drippings in frying pan.

  3. Combine eggs, cheese, salt. and pepper in a small bowl. Set aside.

  4. Just prior to serving, add garlic to frying pan and cook until fragrant (about 1 minute). Add the spaghetti squash and bacon and heat thoroughly. Turn off heat and add egg/cheese mixture. Toss to combine. (The egg will cook when combined with the hot squash).

  5. Garnish with parsley and additional Parmesan cheese.

Nutritional Facts

Calories 290
Total Fat 17g
Saturated Fat 6g
Trans Fat
Cholesterol 130mg
Sodium 680mg
Potassium 500mg
Total Carbohydrate 28g
Dietary Fiber 3g
Protein 16g

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