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spaghetti-squash-carbonara-recipe

Spaghetti Squash Carbonara

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 Spaghetti Squash medium-sized
  • 4 slices Bacon chopped
  • 2 cloves Garlic minced
  • 2 Eggs large
  • ½ cup Parmesan Cheese grated
  • to taste Salt and Pepper
  • 1 tablespoon Olive Oil

Instructions 

  1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes or until tender.
  2. While the squash is roasting, cook the bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the skillet.
  3. Add minced garlic to the skillet and cook for about 1 minute until fragrant. Remove from heat.
  4. In a mixing bowl, whisk together the eggs and grated Parmesan cheese.
  5. Once the squash is done, use a fork to scrape out the strands into the skillet with the garlic. Pour the egg and cheese mixture over the squash and toss quickly to combine. The heat from the squash will cook the eggs and create a creamy sauce.
  6. Add the cooked bacon back to the skillet and toss everything together. Season with additional salt and pepper to taste. Serve immediately.

Nutritional Value

Calories: 250kcal | Carbohydrates: 15g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 150mg | Sodium: 600mg | Potassium: 450mg | Fiber: 3g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Gluten-Free
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