Spaghetti Squash Carbonara

Spaghetti Squash Carbonara is a delightful twist on the classic Italian dish, featuring tender strands of roasted spaghetti squash enveloped in a creamy, smoky sauce. This low-carb version is not only satisfying but also packed with flavor, making it a perfect comfort food for health-conscious diners.

Ingredients

• Spaghetti squash - 1 medium (about 1 kg)
• Pancetta or guanciale - 100 grams, diced
• Eggs - 2 large
• Parmesan cheese - 50 grams, grated
• Garlic - 2 cloves, minced
• Black pepper - 1 teaspoon, freshly cracked
• Salt - to taste
• Olive oil - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the inside of the squash with olive oil, and sprinkle with salt and pepper.
4. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until tender.
5. While the squash is roasting, heat a skillet over medium heat and add the diced pancetta or guanciale.
6. Cook until crispy, about 5-7 minutes, then add the minced garlic and sauté for another minute until fragrant.
7. In a bowl, whisk together the eggs, grated Parmesan cheese, and black pepper until smooth.
8. Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly.
9. Use a fork to scrape the flesh of the squash into strands and add it to the skillet with the pancetta and garlic.
10. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the squash, tossing to combine. The residual heat will cook the eggs gently, creating a creamy sauce.
11. Serve immediately, garnished with fresh parsley and additional Parmesan if desired.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins A and C, as well as antioxidants from the spaghetti squash.

Tags