Description
Spaghetti squash carbonara is a deliciously creamy and healthy twist on the classic pasta dish.
Ingredients
Scale
- 1 medium spaghetti squash
- 4 oz pancetta, diced
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- Freshly cracked black pepper
- 2 tbsp extra virgin olive oil
- Fresh parsley (optional)
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet.
- Roast for 30-40 minutes until tender. Set aside to cool.
- In a skillet over medium heat, cook pancetta until crispy (about 5-7 minutes). Add minced garlic and sauté for 1 minute.
- In a bowl, whisk together eggs, Parmesan cheese, and plenty of black pepper.
- Once the squash is cool enough to handle, use a fork to shred the flesh into strands and add to the skillet with pancetta.
- Remove from heat and quickly stir in the egg mixture until creamy.
- Serve hot, garnished with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 180mg
Keywords: For a vegetarian option, substitute pancetta with sautéed mushrooms or zucchini. Store leftovers in an airtight container for up to four days and reheat gently.