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Spaghetti Squash Carbonara

Spaghetti Squash Carbonara
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Indulge in the rich and smoky flavors of Spaghetti Squash Carbonara, a delightful low-carb alternative to the classic dish. This recipe transforms humble spaghetti squash into a satisfying bowl of comfort, perfect for weeknight dinners or special occasions. With the savory touch of turkey bacon and garlic, each bite offers a creamy indulgence without the guilt of traditional pasta. Quick to prepare and easy to customize with your favorite vegetables or proteins, this dish is not only a healthier option but also a crowd-pleaser that will impress family and friends alike.

Ingredients

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

Instructions

  1. Preheat your oven to 400°F. Optionally line a baking sheet with parchment paper.
  2. Halve the spaghetti squash lengthwise, remove seeds, and place cut-side down on the prepared baking sheet. Bake for about 30-45 minutes until fork-tender.
  3. Once cooked, shred the squash into strands using a fork and set aside.
  4. In a medium bowl, whisk together egg yolks, whole eggs, and Parmesan cheese until smooth.
  5. In a skillet over medium heat, cook chopped turkey bacon until crispy (about 5-7 minutes). Add minced garlic and sauté until fragrant.
  6. Add shredded squash to the skillet along with salt; mix well to combine.
  7. Remove from heat and toss the warm squash with the egg mixture until well coated.
  8. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.

Nutrition

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