Spaghetti Squash Carbonara Recipe

Name: Spaghetti Squash Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pinch sea salt, or to taste; 1 pinch freshly ground black pepper, or to taste; 1 large spaghetti squash, halved and seeded; 3 eggs, beaten; 1 cup freshly grated Parmesan cheese; 3 tablespoons chopped fresh parsley, plus extra for garnish; 1/4 pound bacon, cut into 1/4-inch pieces; 1 leek, cleaned and chopped; 2 cloves garlic, minced; 1/3 cup white wine; 1 tablespoon Parmesan cheese, or to taste, to garnish

Servings: persons

1 pinch sea salt, or to taste
1 pinch freshly ground black pepper, or to taste
1 large spaghetti squash, halved and seeded
3 eggs, beaten
1 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus extra for garnish
1/4 pound bacon, cut into 1/4-inch pieces
1 leek, cleaned and chopped
2 cloves garlic, minced
1/3 cup white wine
1 tablespoon Parmesan cheese, or to taste, to garnish

1
Preheat oven to 375 degrees F (190 degrees C).
2
Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.
3
Roast squash in preheated oven until flesh is tender, 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.
4
Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.
5
Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp, 5 to 7 minutes. Drain excess fat from the pan, retaining about 2 tablespoons. Cook and stir leek with the bacon until soft, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 minute more.
6
Pour white wine over the bacon mixture; cook until most of the liquid evaporates, about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates, 2 to 3 minutes.
7
Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through, 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pinch sea salt, or to taste, 1 pinch freshly ground black pepper, or to taste, 1 large spaghetti squash, halved and seeded, 3 eggs, beaten, and more.

Yes, Spaghetti Squash Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Carbonara

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