Are you ready to indulge in a creamy, comforting dish that won't derail your healthy eating goals? This "Creamy Spaghetti Squash Carbonara" is not only low-carb and gluten-free, but it also delivers all the rich flavors of traditional carbonara without the guilt! Imagine tender strands of spaghetti squash tossed in a luscious, cheesy sauce, complemented by crispy bacon and aromatic garlic. Perfect for a weeknight dinner or impressing guests, this recipe is both simple and satisfying. Dive into our article to discover how to create this delicious Italian-inspired dish that will leave your taste buds singing!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 4 slices bacon, chopped
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
- While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy and golden brown. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- In a medium bowl, whisk together eggs, grated Parmesan cheese, minced garlic, salt, and black pepper until well combined.
- Once the squash is done, remove from the oven and let it cool for 5-10 minutes. Use a fork to scrape the flesh, creating spaghetti-like strands.
- Add the squash strands to the skillet with remaining bacon fat. Quickly toss to coat and warm through.
- Remove the skillet from heat and immediately pour the egg and cheese mixture over the warm squash, quickly stirring to create a creamy sauce. The residual heat will cook the eggs without scrambling.
- Sprinkle the crispy bacon pieces over the top. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately, garnishing with extra Parmesan cheese and fresh cracked black pepper if desired.
Tips
- Choosing the Right Squash: Look for a medium-sized spaghetti squash that feels heavy for its size. This ensures you have enough flesh to create those delightful strands.
- Roasting to Perfection: Make sure to roast the squash cut-side down on parchment paper. This helps it cook evenly and prevents sticking, making cleanup a breeze.
- Crispy Bacon: For the best flavor, use thick-cut bacon. This will give you that perfect crispy texture that complements the creamy sauce beautifully.
- Egg Temperature: To prevent scrambling, ensure your egg and cheese mixture is added to the squash while it's still warm. The residual heat will create a creamy sauce without cooking the eggs too much.
- Seasoning is Key: Taste your dish before serving! Adjust the salt and pepper to your liking, and don’t hesitate to add more Parmesan for an extra cheesy kick.
- Garnish for Flair: Finish your dish with freshly cracked black pepper and a sprinkle of extra Parmesan cheese for a restaurant-quality presentation.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain the creamy texture.
Nutrition Facts
Calories: 205kcal
Carbohydrates: 4g
Protein: g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 138mg
