Description
A delicious and healthier twist on traditional carbonara using roasted spaghetti squash instead of pasta. This Spaghetti Squash Carbonara features crispy turkey bacon, a creamy Parmesan egg sauce, and fresh garlic, making it a comforting yet low-carb meal perfect for dinner.
Ingredients
Scale
Spaghetti Squash
- 4 pounds spaghetti squash
Carbonara Sauce
- 2 egg yolks
- 2 whole eggs
- 4 oz Parmesan cheese, finely grated
Other Ingredients
- 12 oz turkey bacon, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Fresh parsley, for garnish
Instructions
- Roast the Spaghetti Squash: Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30-45 minutes until the flesh is tender and easily pierced with a fork.
- Shred the Squash: Remove the squash from the oven and use a fork to shred the flesh into spaghetti-like strands. Set aside.
- Prepare the Egg and Cheese Mixture: In a bowl, whisk together the room temperature whole eggs, egg yolks, and grated Parmesan cheese until smooth and well combined. This will form the creamy sauce base.
- Cook the Turkey Bacon and Garlic: Heat a skillet over medium heat. Add the chopped turkey bacon and cook until it is crispy, about 5-7 minutes. Add the minced garlic to the pan and sauté briefly until fragrant, about 1 minute.
- Combine Squash and Bacon: Add the shredded spaghetti squash and kosher salt to the skillet with the bacon and garlic. Toss everything together to mix well and warm the squash through.
- Create the Carbonara Sauce: Remove the skillet from heat. Gradually pour the egg and Parmesan mixture over the warm squash while tossing continuously. The residual heat will gently cook the eggs, creating a creamy sauce that coats the strands without scrambling them.
- Serve: Immediately plate the spaghetti squash carbonara. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve warm.
Notes
- Make sure the eggs are at room temperature to prevent them from scrambling when mixed with the hot squash.
- Adjust salt to taste, especially if your Parmesan is salty.
- You can substitute turkey bacon with pancetta or regular bacon if preferred for a richer flavor.
- Serve immediately as the sauce is best enjoyed fresh and creamy.
- Leftovers can be refrigerated and gently reheated, but texture may change.
