Description
Indulge in a guilt-free twist on a classic favorite with this Spaghetti Squash Carbonara. This recipe replaces traditional pasta with spaghetti squash, delivering a rich and smoky flavor while keeping it low in carbs. Perfect for busy weeknights or special occasions, this dish combines the savory taste of turkey bacon and garlic with creamy egg yolks and Parmesan cheese. Each bite offers a wholesome yet indulgent experience, making it an ideal option for those on keto or low-carb diets. Impress your family and friends with this nourishing meal that’s both satisfying and delicious.
Ingredients
Scale
- 4 pounds spaghetti squash (about 2 small or 1 large)
- 2 egg yolks (room temperature)
- 2 eggs (room temperature)
- 4 oz Parmesan cheese (finely grated)
- 12 ounces turkey bacon (roughly chopped)
- 3 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- Chopped parsley (for serving)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise and scoop out the seeds. Place cut side down on the baking sheet and bake for 30-45 minutes until fork-tender.
- Shred the cooked squash into strands using a fork.
- In a medium bowl, whisk together the egg yolks, eggs, and Parmesan until combined.
- In a large skillet over medium heat, cook the turkey bacon until crispy (about 5-7 minutes), then add minced garlic.
- Mix in shredded spaghetti squash and salt, tossing everything together until heated through.
- Off heat, slowly pour in the egg mixture while tossing to coat evenly.
- Serve garnished with parsley and additional Parmesan if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 150mg