Description
This Spaghetti Squash Carbonara is a healthy twist on the classic Italian dish, using roasted spaghetti squash strands in place of traditional pasta. Featuring a creamy sauce made from eggs and Parmesan, combined with crispy turkey bacon and aromatic garlic, this recipe is perfect for a comforting and lighter dinner option that still satisfies those carbonara cravings.
Ingredients
Scale
Spaghetti Squash
- 4 pounds spaghetti squash
Egg and Cheese Mixture
- 2 egg yolks
- 2 whole eggs
- 4 oz Parmesan cheese, grated
Bacon and Flavorings
- 12 oz turkey bacon
- 3 cloves garlic, minced
- Kosher salt, to taste
Garnishes (Optional)
- Fresh parsley, chopped
- Additional grated Parmesan cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and carefully scoop out the seeds. Place the squash halves cut side down on a baking sheet and roast for 30 to 45 minutes, or until the flesh is fork-tender.
- Shred the Squash: Once cool enough to handle, use a fork to shred the cooked spaghetti squash flesh into long strands, resembling spaghetti noodles.
- Mix Egg and Cheese: In a medium bowl, whisk together the egg yolks, whole eggs, and grated Parmesan cheese until well combined and creamy.
- Cook Turkey Bacon and Garlic: Heat a skillet over medium heat. Cook the turkey bacon until it turns crispy, then add the minced garlic and sauté briefly until fragrant, being careful not to burn the garlic.
- Toss Squash with Bacon: Add the shredded spaghetti squash to the skillet with the bacon and garlic. Season with kosher salt to taste and gently toss everything together to combine well.
- Combine with Egg Mixture: Remove the skillet from heat. Quickly pour in the egg and Parmesan mixture and stir vigorously to coat the squash and create a creamy sauce without scrambling the eggs.
- Serve: Serve the spaghetti squash carbonara warm. Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
Notes
- Ensure the spaghetti squash is fully cooked and fork-tender before shredding for the best texture.
- Mix the egg mixture off the heat to prevent the eggs from scrambling and to achieve a creamy sauce.
- You can substitute turkey bacon with regular bacon if preferred.
- Adding fresh parsley brightens the flavors and adds a nice color contrast when serving.
- Use freshly grated Parmesan cheese for the best flavor and smooth sauce texture.
