Description
Spaghetti Squash Carbonara is a delightful and healthy twist on the classic Italian dish that brings comfort to your table without the guilt.
Ingredients
Scale
- 1 medium spaghetti squash
- 4 oz diced pancetta or bacon
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut-side down on a parchment-lined baking sheet.
- Roast for 30-40 minutes until tender.
- While roasting, cook pancetta in a skillet over medium heat until crispy (about 5-7 minutes). Set aside, leaving some drippings in the pan.
- In a bowl, whisk eggs and Parmesan until smooth; add minced garlic and season with salt and pepper.
- Once the squash is done, scrape out the strands into the skillet with pancetta drippings. Quickly toss with the egg mixture off heat to avoid scrambling.
- Serve immediately, garnished with extra Parmesan and cracked pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 360
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 220mg
Keywords: Choose firm spaghetti squash without blemishes for best results. Add fresh herbs like parsley or basil for an extra burst of flavor. For vegetarian options, replace pancetta with sautéed mushrooms or smoked tofu.