I just about always have a spaghetti squash in my pantry. The noodles are such a great addition to a lot of dishes, and the fact that they can be a substitute for pasta is a win in my book. Granted, spaghetti squash doesn’t taste like pasta, but they’re a great vehicle for your favorite Bolognese sauce or turned into carbonara like in this dish.
Carbonara ingredients are simple and delicious. Bacon, egg, and parmesan mixed into the spaghetti squash noodles make the perfect healthy dinner or easy lunch. Using spaghetti squash is also a great way to get your carbonara fix if you’re gluten-free or trying to cut down on carbohydrates. I, for one, love pasta and am never trying to cut down on it. But I love the sweetness that the spaghetti squash gives this dish. It’s a match made in heaven.
Serve this with a simple green salad and dinner is served! Save this dish for busy weeknights or for whenever the carbonara craving strikes!
- 1 spaghetti squash
- 8-10 slices bacon
- ¾ cup shredded Parmesan cheese
- 2 eggs, slightly beaten
- ½ tsp. salt
- Freshly ground black pepper
- Preheat oven to 400 degrees Fahrenheit. Half the squash lengthwise and scoop out the seeds. Place cut side down on a rimmed baking sheet lined with foil and sprayed with nonstick cooking spray.
- Bake for 45-50 minutes until tender. Depending on the size of your squash it may take longer, but begin checking for doneness at 45 minutes.
- Meanwhile, chop the bacon and fry in a frying pan. Once browned, remove with a slotted spoon and transfer to a plate lined with paper towels.
- Once the squash is done cooking, add one beaten egg and salt to each half of the squash. Use a fork to scrape the squash noodles and mix in the egg. Top with bacon and cheese and place back in the oven for 5-10 minutes until the cheese is melted.
- Top with freshly ground black pepper.
- Enjoy!
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