Spaghetti Squash Carbonara Recipe

Introduction

Spaghetti Squash Carbonara offers a lighter twist on the classic Italian pasta dish by using roasted spaghetti squash instead of noodles. It’s a comforting, flavorful meal that combines crispy bacon, creamy eggs, and sharp Parmesan cheese for a deliciously satisfying dinner.

Ingredients

• 1 medium spaghetti squash
• 4 slices bacon
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 40-45 minutes until tender.
2. Step 2: While the squash roasts, cook the bacon in a skillet over medium heat until crisp. Remove and drain on paper towels, then chop into small pieces.
3. Step 3: In a bowl, whisk together the eggs and Parmesan cheese until smooth. Season with salt and pepper.
4. Step 4: When the spaghetti squash is cool enough to handle, use a fork to scrape the strands into a large bowl. Add the bacon pieces.
5. Step 5: Quickly toss the hot squash strands with the egg and cheese mixture, allowing the residual heat to gently cook the eggs and form a creamy sauce. Serve immediately.

Tips & Variations

• Use pancetta instead of bacon for a more traditional pork flavor.
• Add freshly cracked black pepper generously for authentic carbonara taste.
• For extra creaminess, stir in a splash of reserved pasta water or milk when mixing the eggs and cheese.
• Top with chopped fresh parsley or basil for color and freshness.

Storage

Store leftover spaghetti squash carbonara in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid scrambling the eggs or drying out the dish. Adding a splash of milk or cream while reheating can help maintain the sauce’s creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spaghetti squash for this recipe?

Yes, you can use frozen cooked spaghetti squash. Thaw it completely and drain any excess moisture before mixing with the other ingredients to prevent a watery sauce.

Do I need to cook the eggs before mixing them with the squash?

No, the heat from the freshly roasted spaghetti squash is sufficient to gently cook the eggs when you toss them together, creating a creamy carbonara sauce without scrambling.

Spaghetti Squash Carbonara Recipe

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Spaghetti Squash Carbonara is a delicious, low-carb twist on the classic Italian pasta dish. Roasted spaghetti squash strands replace traditional pasta, creating a lighter yet satisfying meal combined with crispy bacon, creamy eggs, and sharp Parmesan cheese for a comforting and flavorful dish.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

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Vegetables

• 1 medium spaghetti squash (about 3 pounds)

Proteins

• 6 slices bacon
• 2 large eggs

Dairy

• 1/2 cup freshly grated Parmesan cheese

Others

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare and roast the squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down on a baking sheet lined with parchment paper. Roast for about 40 minutes, or until the squash strands easily separate with a fork.
2. Cook the bacon: While the squash roasts, cook the bacon slices in a skillet over medium heat until crispy. Remove bacon and drain on paper towels. Once cooled, chop the bacon into bite-sized pieces. Reserve a small amount of bacon fat if desired for extra flavor.
3. Scramble the eggs: In a bowl, whisk together the eggs and grated Parmesan cheese until smooth. Season with a pinch of salt and freshly ground black pepper.
4. Combine ingredients: After the squash is roasted and cool enough to handle, use a fork to scrape out the strands into a large mixing bowl. Immediately add the hot squash strands to the egg and cheese mixture, stirring quickly to gently cook the eggs with the residual heat and create a creamy texture. Mix in the chopped bacon and toss everything together thoroughly.
5. Season and serve: Taste and adjust seasonings with salt and pepper as needed. Serve warm, optionally garnished with extra Parmesan or freshly chopped parsley.

Notes

• Be sure to work quickly when mixing the hot spaghetti squash with the eggs to prevent the eggs from scrambling too much and maintain a creamy sauce.
• You can substitute pancetta or guanciale for bacon for a more traditional Italian carbonara flavor.
• For added richness, stir in a small amount of reserved bacon fat while mixing the ingredients.
• This dish is naturally gluten-free and low carb, making it suitable for those avoiding gluten or following a low-carb diet.

Keywords: Spaghetti Squash Carbonara, low carb carbonara, gluten free pasta alternative, roasted spaghetti squash recipe, Italian carbonara with squash