Description
A delicious and creamy Spaghetti Squash Carbonara featuring tender roasted spaghetti squash strands tossed with crispy bacon, garlic, and a rich parmesan egg sauce, garnished with fresh parsley. This low-carb, gluten-free twist on classic carbonara is perfect for a comforting yet healthy meal.
Ingredients
Scale
Main Ingredients
- 4 pounds spaghetti squash (about 2 small or 1 large)
- 2 egg yolks, room temperature
- 2 eggs, room temperature
- 4 oz Parmesan, finely grated
- 12 ounces bacon, roughly chopped (can substitute pancetta or guanciale)
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Parsley, chopped, for serving
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper if you want easy clean-up.
- Prepare Spaghetti Squash: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves flesh side down on the prepared baking sheet.
- Roast Squash: Bake in the preheated oven until the flesh is tender and strands separate easily with a fork, about 45 minutes depending on size.
- Shred Squash: Remove squash from oven and let cool enough to handle. Use a fork to shred the flesh into spaghetti-like strands.
- Mix Egg Sauce: In a medium bowl, whisk together the room temperature eggs, egg yolks, and finely grated parmesan cheese until smooth and well combined. Set aside.
- Cook Bacon and Garlic: Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes. Add the minced garlic and sauté until fragrant, about 1 minute.
- Toss Squash with Bacon: Add the shredded spaghetti squash and kosher salt to the skillet. Toss everything together to coat the squash in bacon and garlic and warm it through.
- Combine with Egg Mixture: Remove the skillet completely from heat. Using two hands, toss the spaghetti squash with tongs while slowly pouring in the egg and parmesan mixture to create a silky sauce without scrambling the eggs.
- Serve: Plate the carbonara and garnish with chopped parsley and additional parmesan cheese. Enjoy immediately.
Notes
- Use room temperature eggs and yolks for a smooth sauce; leave them out while roasting the squash.
- Use two hands tossing the squash and egg mixture to ensure even and silky sauce.
- Remove pan from heat before adding eggs to avoid scrambling.
- To reheat leftovers, add a splash of heavy cream or chicken broth to restore sauce creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 220 mg
