Spaghetti Squash Carbonara
Lower carb spaghetti squash full stands in for pasta in this Italian comfort food
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Servings: 2 servings
Calories: 552kcal
Ingredients
- 1 medium spaghetti squash 2.5 lbs
- 1/2 tablespoon olive oil
- salt
- 3 slices nitrate-free bacon cooked until crisp and crumbled
- 1/2 tablespoon unsalted butter
- 2 medium garlic cloves minced
- 1/2 cup frozen peas
- 1 large egg
- 1 large egg yolk
- 2 tablespoon heavy cream
- 1/4 cup grated Parmesan cheese plus extra to serve, if desired
- 1/8 teaspoon ground black pepper or more to taste
- 2 tablespoons minced fresh parsley
Instructions
- Preheat the oven to 375℉
- Carefully cut the squash in half lengthwise, and scoop out the seeds. Prick the flesh with a fork. Place both halves cut side up in a large baking pan, and drizzle the olive oil on each half. Sprinkle with a generous pinch of salt, and bake for about 45 minutes or until the squash is fork-tender.
- While the squash bakes, cook the bacon in the microwave for about three minutes or until crisp. Let it cool, and then crumble it. Set this aside.
- Melt the butter in a large saucepan over medium-high heat. Add the minced garlic and peas. Cook for about 45 seconds or until the garlic is fragrant and the peas soften. Set this aside.
- In a small mixing bowl, whisk the whole egg and egg yolk with the cream until smooth. Add the Parmesan cheese and ground pepper. Whisk everything well and set this aside.
- When the squash is tender, remove it from the oven and let it cool for about five minutes. Using a fork, scrape and pull the spaghetti squash into strands. It will be hot, so use a clean towel to hold the squash still while you do this.
- Reheat the garlic and pea mixture until it's sizzling. Add the strands of spaghetti squash and toss everything to ensure it's hot. Remove the pan from the heat.
- Pour the egg mixture over the warm spaghetti squash, add the crumbled bacon and parsley and toss to combine. Serve immediately with extra Parmesan to top if desired.
Notes
If the squash is hard to cut, poke the skin with a knife and cook the whole squash in the microwave for 4 minutes. This will soften the skin and make it easier to cut the squash in half.
This recipe makes two dinner-sized portions, or four side dish portions. Nutrition info is for two servings.
This is best eaten immediately. You can store leftovers in the refrigerator overnight, but note that when reheated, the eggs will toughen (like scrambled eggs).
Nutrition
Calories: 552kcal | Carbohydrates: 44g | Protein: 18g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 242mg | Sodium: 681mg | Potassium: 769mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2550IU | Vitamin C: 21mg | Calcium: 282mg | Iron: 3mg
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