This delectable Spaghetti Squash Carbonara is not only a feast for the eyes but also a guilt-free indulgence. Each bite offers a mouthful of velvety, cheesy sauce and flavorful bacon, perfectly complementing the tender spaghetti squash. It’s a healthy twist on a traditional Italian dish, making it ideal for those looking to enjoy classic flavors without the extra calories. Ready in just 45 minutes, it’s the perfect meal for a cozy dinner with family or friends.
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- 1 medium spaghetti squash
- 2 eggs eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream
- 4 strips strips bacon
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and remove the seeds. Place it cut side down on a baking sheet and roast for about 35-40 minutes or until tender.
- While the squash is roasting, cook the bacon in a skillet over medium heat until crispy. Remove and crumble the bacon, then set aside.
- In the same skillet, sauté the garlic until fragrant, about 1 minute. Remove from heat.
- In a bowl, whisk together the eggs, Parmesan cheese, heavy cream, salt, and pepper. Set aside.
- When the spaghetti squash is done, use a fork to scrape out the strands of squash into a bowl.
- Add the hot spaghetti squash strands to the skillet with garlic, then quickly pour the egg mixture over, tossing to coat the squash evenly and creating a creamy sauce.
- Add the crumbled bacon and sprinkle with fresh parsley. Serve immediately.
Nutrition
Serving: 100g | Calories: 310kcal | Carbohydrates: 12g | Protéines: 16g | Fat: 22g | Sucre: 5g