Healthy Spaghetti Squash Carbonara
Ingredients
- 1 large spaghetti squash (about 2 lbs.)
- 6 slices bacon or ⅓ cup cooked pancetta
- 2 large eggs
- ¾ cup grated Parmesan cheese, plus extra for garnish
- 4 cloves garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
- 2 teaspoons chopped fresh parsley
Instructions
1. Cook the Spaghetti Squash:
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down in a microwave-safe glass dish. Microwave for 10-12 minutes, or until the flesh is soft. Let cool slightly, then use a fork to scrape the strands into "noodles."
2. Cook the Bacon:
While the squash is cooking, cut the bacon into small pieces using kitchen shears. Cook in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate, leaving a small amount of bacon grease in the pan.
3. Prepare the Carbonara Mixture:
In a small bowl, whisk together the eggs, Parmesan, salt, and black pepper. Set aside.
4. Assemble the Dish:
Return the skillet to medium heat and sauté the garlic until fragrant, about 1 minute. Add the spaghetti squash and cooked bacon, tossing until warmed through. Turn off the heat and immediately pour in the egg-cheese mixture, stirring quickly to coat the squash in the creamy sauce. The residual heat will cook the eggs without scrambling them.
5. Serve & Garnish:
Plate the spaghetti squash carbonara and top with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy!
