SO GOOD!!! Turned out better than I could imagine, and actually super simple. It’s a lighter twist on a classic favorite! And trust me, you actualllllly won’t miss the real pasta in this one! This creamy, savory dish combines roasted spaghetti squash with a homemade carbonara sauce. It’s perfect for a comforting dinner that won’t weigh you down like normal carbonara does!
The recipe:
Preheat your oven to 375 to bake your spaghetti squash.
Cut your spaghetti squash in half and remove the seeds. (I like to microwave it first for 2 minutes to make it easier to cut in half) Add to a baking sheet and lightly coat with olive oil, season with salt & pepper. Bake at 375 for 1 hour.
Once squash is done, use a fork to shred the squash into spaghetti while it’s still warm, but be careful while handling as the squash can be super hot! You can wait 10-15 to fork if needed!!
Cook your bacon while your spaghetti squash cooks. Once cooked to your liking, remove from the pan then crush into bits.
In the same skillet you cooked your bacon, add your shredded spaghetti squash, peas, butter, cream, parmesan, pepper, garlic powder, and salt. I like to remove about 2/3 of the bacon grease, and keep 1/3 of it in the pan for yummy flavor.
Add your diced bacon back into the pan and stir well to combine.
In a separate bowl, whisk together your (raw) egg yolk, pepper, and parmesan till combined and creamy.
Remove your HOT spaghetti squash from the stove to add in your egg yolk mixture immediately and stir in gently. I say immediately because the steaming hot squash will make the egg safe to eat, but if you want to skip this step because of raw eggs, I feel you. It’s SO creamy and yummy this way, though!
Enjoy! Feel free to serve with extra parmesan 😉
Spaghetti Squash Carbonara
Ingredients
- 1 large spaghetti squash
- 4 pieces of bacon (5 if you tend to eat the bacon on the side after cooked;))
- 1 egg yolk
- 1/3 cup parmesan
- 1/2 cup peas
- 2.5 tablespoon cream
- 1.5 tablespoons butter
- 1/2 teaspoon pepper (1/4 in egg yolk mix, 1/4 to season squash)
- 1/4 teaspoon garlic powder (feel free to use real garlic too)
- Salt to taste
Instructions
- Preheat your oven to 375 bake your spaghetti squash.
- Cut your spaghetti squash in half and remove the seeds. (I like to microwave it first for 2 minutes to make it easier to cut in half)
- Add to a baking sheet and lightly coat with olive oil, season with salt & pepper. Bake at 375 for 1 hour.
- Once squash is done, use a fork to shred the squash into spaghetti while it’s still warm, but be careful while handling as the squash can be super hot! You can wait 10-15 to fork if needed!!
- Cook your bacon while your spaghetti squash cooks. Once cooked to your liking, remove from the pan then crush into bits.
- In the same skillet you cooked your bacon, add your shredded spaghetti squash, peas, butter, cream, egg yolk, parmesan, pepper, garlic powder, and salt.
- Add your diced bacon back into the pan and stir well to combine.
- In a separate bowl, whisk together your (raw) egg yolk, pepper, and parmesan till combined and creamy.
- Remove your HOT spaghetti squash from the stove to add in your egg yolk mixture immediately and stir in gently. I say immediately because the steaming hot squash will make the egg safe to eat, but if you want to skip this step because of raw eggs, I feel you. It's SO creamy and yummy this way, though!
- Enjoy! Feel free to serve with extra parmesan 😉
Video
@katieaustin Spaghetti Squash Carbonara 🤯SO INSANE. Literally you wont even miss the real pasta because its THAT GOOD. Full recipe linked in bio
♬ original sound – Katie Austin
