Description
A healthy twist on the classic Italian Carbonara, this Spaghetti Squash Carbonara features roasted spaghetti squash strands tossed with a creamy egg and Parmesan sauce, crispy turkey bacon, and garlic for a satisfying low-carb meal. Perfect for a comforting dinner that’s lighter but full of flavor.
Ingredients
Scale
Main Ingredients
- 4 pounds spaghetti squash
- 2 egg yolks
- 2 whole eggs
- 4 oz Parmesan cheese, grated
- 12 oz turkey bacon
- 3 cloves garlic, minced
- Kosher salt, to taste
Instructions
- Roast the Squash: Preheat your 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. Roast in the oven for 30 to 45 minutes until the flesh is fork-tender.
- Shred the Squash: Once roasted and cool enough to handle, use a fork to shred the spaghetti squash flesh into long strands, mimicking spaghetti noodles.
- Prepare the Egg Mixture: In a mixing bowl, whisk together the egg yolks, whole eggs, and grated Parmesan cheese until smooth and combined. Set aside.
- Cook the Turkey Bacon and Garlic: Heat a skillet over medium heat. Add the turkey bacon and cook until crispy, about 6-8 minutes. Then add the minced garlic to the skillet and sauté briefly until fragrant, about 30 seconds to 1 minute.
- Toss Squash with Bacon: Add the shredded spaghetti squash strands to the skillet with the cooked turkey bacon and garlic. Season with kosher salt to taste and toss well to combine and warm through.
- Combine with Egg Mixture: Remove the skillet from heat and quickly mix in the egg and Parmesan mixture. Toss everything thoroughly to coat the squash evenly while the residual heat gently cooks the eggs into a creamy sauce without scrambling.
- Serve: Serve the spaghetti squash carbonara warm, garnished with fresh parsley and additional Parmesan cheese if desired for extra flavor and presentation.
Notes
- Make sure to remove the squash from the oven once fork-tender to prevent overcooking.
- Use fresh Parmesan for the best flavor impact in the sauce.
- Keep the skillet off direct heat when adding the egg mixture to avoid scrambling.
- Turkey bacon provides a leaner alternative to traditional pancetta or bacon.
- Leftovers can be refrigerated up to 3 days and rehated gently.
