Spaghetti Squash Carbonara Recipe
A creamy, bacon-studded spaghetti squash carbonara offers a guilt-free alternative to traditional pasta.
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Instructions
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Preheat the oven to 400 F.
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Halve spaghetti squash, scoop out seeds, place cut-side up on a parchment-lined tray, then season with salt, pepper, and cooking spray or olive oil.
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Bake for 30 minutes or until the flesh shreds easily with a fork.
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While squash bakes, cook bacon in a medium saut u00e9 pan over medium-high heat until crispy.
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Add minced garlic to the bacon grease, cook until fragrant, then reduce heat to very low.
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Stir in heavy cream, scraping any browned bits from the pan, and simmer on low heat.
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Whisk egg yolk and Parmesan cheese in a small bowl.
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Remove squash from oven and shred flesh with a fork.
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Add shredded hot squash to the sauce pan. Combine with the egg and Parmesan mixture, tossing quickly off heat to prevent scrambling.
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Serve immediately, garnished with extra Parmesan and parsley if desired.