How to Make Spaghetti Squash Carbonara - A Step-by-Step Guide

If you're looking for a delicious and satisfying meal that's low in carbs and high in flavor, then look no further than spaghetti squash carbonara. This recipe takes the classic Italian carbonara dish and gives it a healthy twist by swapping out traditional pasta for nutrient-packed spaghetti squash. The result is a creamy, indulgent dish that's perfect for anyone watching their carbohydrate intake or just looking for a new way to enjoy this beloved comfort food.

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Ingredients

  • 1 pinch sea salt, or to taste
  • 1 pinch freshly ground black pepper, or to taste
  • 1 large spaghetti squash, halved and seeded
  • 3 eggs, beaten
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley, plus extra for garnish
  • ¼ pound bacon, cut into 1/4-inch pieces
  • 1 leek, cleaned and chopped
  • 2 cloves garlic, minced
  • ⅓ cup white wine
  • 1 tablespoon Parmesan cheese, or to taste, to garnish

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.
  • Roast squash in preheated oven until flesh is tender, 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.
  • Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.
  • Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp, 5 to 7 minutes. Drain excess fat from the pan, retaining about 2 tablespoons. Cook and stir leek with the bacon until soft, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 minute more.
  • Pour white wine over the bacon mixture; cook until most of the liquid evaporates, about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates, 2 to 3 minutes.
  • Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through, 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.
  • Nutrition

    370 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 168mg
    • Sodium: 756mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 20g
    • Vitamin C: 17mg
    • Calcium: 384mg
    • Iron: 4mg
    • Potassium: 699mg