Description
A health-conscious twist on the classic carbonara, using spaghetti squash for a lighter, veggie-packed meal that’s rich and satisfying.
Ingredients
- 4 pounds spaghetti squash (about 2 small or 1 large)
- 2 egg yolks (room temperature)
- 2 eggs (room temperature)
- 4 oz Parmesan (finely grated)
- 12 oz bacon (roughly chopped, or use pancetta/guanciale)
- 3 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash cut side down on the baking sheet and roast until fork-tender (30-45 minutes).
- Once tender, flip the squash, let it cool slightly, then shred the flesh with a fork.
- In a medium bowl, whisk together eggs, yolks, and Parmesan until well combined.
- Heat a large skillet over medium heat, add chopped bacon and sauté until crispy (5-7 minutes).
- Add minced garlic and cook until fragrant (about 1 minute).
- Toss in the spaghetti squash and salt, mixing to coat with bacon and garlic.
- Remove from heat and toss everything while slowly pouring in the egg mixture to create a creamy sauce.
- Plate and garnish with parsley and extra Parmesan. Enjoy!
Notes
For a vegetarian option, substitute bacon with sautéed mushrooms. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting and sautéing
- Cuisine: Italian