Spaghetti Squash Carbonara
Spaghetti squash carbonara is a low-carb, gluten-free take on the classic Italian pasta dish. Spaghetti squash is a winter squash with a mild flavor and a texture that resembles spaghetti when cooked. This dish is made by roasting spaghetti squash, then adding it to a skillet with cooked bacon, garlic, eggs, and Parmesan cheese. The eggs cook quickly, coating the squash and creating a rich and creamy sauce. This dish is hearty and satisfying, and it's a great way to get your vegetables in.
Spaghetti squash carbonara is a relatively new dish, but it has quickly become a favorite among low-carb and gluten-free eaters. The dish was first created in the early 2000s by a group of Italian chefs who were looking for a way to make a carbonara sauce without pasta. They experimented with different vegetables, including zucchini, eggplant, and spaghetti squash. Spaghetti squash turned out to be the best choice, as it has a neutral flavor and a texture that closely resembles spaghetti. The dish quickly became popular in Italy, and it has since spread to other countries around the world.
Spaghetti Squash Carbonara Spaghetti Squash Carbonara Spaghetti Squash Carbonara Spaghetti Squash Carbonara
Prep time: 15 | Cook time: 50 | Serves: 4
Ingredients
  • 1 large spaghetti squash
  • 4 slices nitrate-free bacon, chopped
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/4 cup nutritional yeast
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
Instructions
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half lengthwise and remove the seeds.
  3. Place the squash halves, cut side down, on the baking sheet and roast for 40-45 minutes, or until tender.
  4. Remove the squash from the oven and let it cool slightly before using a fork to scrape out the spaghetti-like strands.
  5. In a skillet, cook the chopped bacon until crispy. Add the minced garlic and cook for another minute.
  6. In a small bowl, whisk together the eggs, coconut cream, and nutritional yeast. Season with salt and pepper.
  7. Add the spaghetti squash strands to the skillet with the bacon and garlic. Pour the egg mixture over the squash and quickly stir to combine, ensuring the eggs cook through but do not scramble.
  8. Remove from heat and garnish with fresh parsley before serving.
Why It Works
  • Spaghetti squash is a good source of fiber, which helps to keep you feeling full and satisfied.
  • The bacon and eggs add protein and fat, which makes this dish a good source of energy.
  • The Parmesan cheese adds a rich and salty flavor to the dish.
  • The garlic and parsley add a bit of freshness and brightness to the dish.