Spaghetti Squash Carbonara

I just tasted spaghetti carbonara for the first time last month, at a friend’s cabin. I’ve never been a huge fan of pasta dishes but I devoured this one. Trying to find a way to make it a little healthier I re-created the recipe using spaghetti squash instead of spaghetti noodles, cutting down on a lot of carbs. Enjoy this on it’s own, with garlic bread, a caesar salad, or both! photo 1 Serves: 4          Prep Time: 30 minutes          Ready In: 40 minutes Ingredients

  • 1 spaghetti squash
  • 8 strips of bacon
  • 1 tsp garlic, minced
  • 2 eggs
  • 1 egg white
  • 1/2 cup parmesan cheese
  • 1/4 cup  romano cheese
  • 1/8 tsp nutmeg
  • sprinkle of black pepper

Directions

  1. Preheat oven to 350 degrees and bake squash until soft, approximately 30-40 minutes
  2. When the squash is cooked, remove from oven cut in half, and let cool on counter
  3. Fry bacon, keeping the grease in fry pan for use later
  4. While bacon is frying, combine eggs, cheeses and spices in a small bowl
  5. When bacon is cooked, transfer to a paper towel to let cool, then crumble
  6. Cut open the squash, and get rid of the guts and seeds
  7. In the same fry pan, saute the garlic in the grease from the bacon, then add the squash and crumbled bacon, sauteing for a minute or two until everything is coated in the bacon grease
  8. Remove the fry pan from heat, and toss in the egg/cheese/spice mixture,  stirring to ensure everything is coated in the sauce
  9. Return to the heated element and cook for another minute or two
  10. Serve immediately with parmesan cheese, if desired

 

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About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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