Description
Spaghetti squash carbonara is a delightful, low-carb twist on the classic Italian favorite. This recipe features tender spaghetti squash strands coated in a creamy sauce made from eggs, Parmesan cheese, and crispy pancetta. Perfect for weeknight dinners or entertaining guests, this dish is both satisfying and healthy!
Ingredients
Scale
- 1 medium spaghetti squash
- 4 oz pancetta or bacon, diced
- 2 cloves fresh garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with olive oil, and season with salt and pepper. Place cut-side down on a lined baking sheet and roast for 30-40 minutes until tender.
- In a skillet over medium heat, cook the diced pancetta or bacon until crispy (about 5-7 minutes). Remove from heat but keep some fat in the pan.
- Sauté minced garlic in the same skillet for 1-2 minutes until fragrant.
- In a bowl, whisk together eggs and grated Parmesan cheese; season with salt and pepper.
- Once the roasted spaghetti squash is cool enough to handle, scrape out the strands into the skillet with garlic. Quickly pour the egg mixture over warm squash while tossing gently until well-coated.
- Serve immediately, topped with additional grated Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 180mg
Keywords: - For added nutrition, mix in sautéed spinach or mushrooms before serving. - To make it vegetarian, substitute pancetta or bacon with sautéed mushrooms or smoked tempeh. - Store leftovers in an airtight container in the refrigerator for up to three days.