Craving the rich flavors of carbonara without the carbs? This spaghetti squash carbonara offers a healthier take on the classic, combining roasted spaghetti squash with crispy bacon and a creamy egg-parmesan sauce. For more low-carb delights, explore our Keto Beef Stew and Easy Lemon Brown Butter Salmon recipes. Learn more about the benefits of spaghetti squash as a pasta alternative on Wikipedia.
Ingredients:
- 1 large spaghetti squash
- 7 oz (200g) bacon (pancetta or guanciale), chopped
- 2 eggs + 1 yolk
- ½ cup grated parmesan cheese
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Instructions:
1️⃣ Roast the Spaghetti Squash:
- Preheat your oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out the seeds.
- Brush with a little olive oil, season with salt, and place cut-side down on a baking sheet.
- Roast for 35-40 minutes, until tender.
- Use a fork to shred the squash into “spaghetti” strands and set aside.
2️⃣ Cook the Bacon:
- In a large pan over medium heat, cook the bacon until crispy (about 5 minutes).
- Add the minced garlic and cook for another 30 seconds. Remove from heat.
3️⃣ Make the Carbonara Sauce:
- In a small bowl, whisk together the eggs, yolk, parmesan, and a generous amount of black pepper.
4️⃣ Combine Everything:
- Add the warm spaghetti squash to the pan with the bacon (off the heat).
- Slowly pour in the egg mixture, stirring constantly to create a creamy sauce without scrambling the eggs.
- If needed, add 1-2 tablespoons of warm water to loosen the sauce.
5️⃣ Serve:
- Garnish with fresh parsley and extra parmesan on top.
This dish is so creamy and flavorful, you won’t even miss traditional pasta! 😍 Would you like to add a little spice, like red pepper flakes or a different cheese?
