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Spaghetti Squash Carbonara

Spaghetti Squash Carbonara
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Discover a delightful twist on comfort food with this Spaghetti Squash Carbonara. Perfect for busy weeknights or family gatherings, this healthier version of the classic dish swaps traditional pasta for tender spaghetti squash while still delivering rich and smoky flavors. The creamy sauce, made with egg yolks and Parmesan cheese, coats each strand of squash beautifully, making every bite satisfying. With turkey bacon adding a savory crunch and garlic infusing the dish with irresistible aroma, this recipe is sure to impress even the pickiest eaters. Not only is it quick to prepare, but it also fits perfectly into low-carb and keto diets, ensuring you can enjoy your favorite flavors without the guilt!

Ingredients

Scale
  • 4 pounds spaghetti squash
  • 2 egg yolks
  • 2 eggs
  • 4 oz finely grated Parmesan cheese
  • 12 oz chopped turkey bacon
  • 3 cloves garlic (minced)
  • 1/2 teaspoon kosher salt
  • Fresh parsley (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut-side down on a baking sheet and roast for 30-45 minutes until fork-tender. Allow to cool before shredding into noodles.
  2. In a bowl, whisk together egg yolks, eggs, and Parmesan cheese until smooth.
  3. In a skillet over medium heat, cook chopped turkey bacon until crispy; add minced garlic and sauté until fragrant.
  4. Add shredded spaghetti squash to the skillet along with salt; toss well.
  5. Remove from heat and gradually mix in the egg mixture while tossing continuously to create a creamy sauce.
  6. Serve hot, garnished with chopped parsley.

Nutrition

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