Spaghetti Squash Carbonara

Name: Spaghetti Squash Carbonara
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Yield: 2
Cuisine: italian
Ingredients: Spaghetti Squash; Salt; Black Pepper; Olive Oil; Egg; Egg Yolk; Parmesan Cheese; Black Pepper; Cubetti Pancetta Italian Style Bacon by Citterio; Bacon; Garlic Raw; Water; Parmesan Cheese

971 ratings

Prepare Time 5 minutes

Cook Time 65 minutes

How to make Spaghetti Squash Carbonara

To prepare the spaghetti squash, preheat an oven to 425 degrees. Cut the spaghetti squash in half, and remove the seed from the center.
Place the halves of squash on a lined sheet pan. Sprinkle the salt and first amount of pepper over the squash. Drizzle the olive oil over the top.
Flip the squash halves over so the exterior is facing up. Bake the squash for about 50 minutes, or until the squash is tender and can be pulled apart with a fork.
Allow the squash to cool completely. Shred the inside flesh of the squash with a fork, and discard of the exterior. Set the spaghetti squash aside for later. A whole spaghetti squash yields about 4 ½ cups. For this recipe, you will only be using 2 cups of spaghetti squash.
In a bowl, whisk together the eggs, first amount of parmesan cheese, and second amount of pepper. Set this aside for later use.
Dice the bacon and pancetta, if necessary. Cook the meat in a skillet on medium-high heat for about 4 minutes, or until the pancetta becomes browned.
Mince and toss the garlic into the skillet. Cook for an additional 30 seconds.
Add 2 cups of the cooked spaghetti squash to the skillet and the water. Gently stir the ingredients together and cook for an additional 2-3 minutes to allow the squash to soak in the flavors.
Remove the skillet from the heat. Pour in the egg mixture, and quickly stir all the ingredients together. Serve immediately.
Sprinkle 1 tsp. of parmesan cheese over each serving, and add additional black pepper if desired.

Ingredients of Spaghetti Squash Carbonara

Ingredient	Quantity
1. Spaghetti Squash	2 cup, cooked
2. Salt	½ teaspoon
3. Black Pepper	½ tsp
4. Olive Oil	2 tablespoon
5. Egg	1 large
6. Egg Yolk	2 large egg yolk
7. Parmesan Cheese	1 tablespoon
8. Black Pepper	1 tsp
9. Cubetti Pancetta Italian Style Bacon by Citterio	2 ounce
10. Bacon	2 oz, raw
11. Garlic Raw	1 clove
12. Water	¼ cup
13. Parmesan Cheese	2 teaspoon

Spaghetti Squash Carbonara nutrients

caloriesKCal: 397.693 caloriesKJ: 348.25 totalCarbs: 12.537 diabetesCarbsADA: 12.537 netCarbs: 9.918 diabetesCarbs: 9.918 fiber: 2.619 sugar: 4.252 protein: 16.139 fat: 32.465 monousatFat: 14.642 polyunsatFat: 3.079 saturatedFat: 8.69 cholesterol: 347.413 vitaminA: 118.852 vitaminC: 6.224 vitaminD: 0.962 vitaminE: 2.851 vitaminK: 12.244 vitaminB1: 0.145 vitaminB2: 0.284 vitaminB3: 2.199 vitaminB6: 0.304 vitaminB12: 0.802 potassium: 306.964 magnesium: 29.115 calcium: 128.93 iron: 2.341 zinc: 1.417 copper: 0.133 phosphorus: 212.326 sodium: 1442.241 selenium: 24.071 folate: 49.624 choline: 201.102

Frequently Asked Questions

Author David Brown

Spaghetti Squash Carbonara

Frequently Asked Questions

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