Description
A delicious twist on classic carbonara using spaghetti squash, crispy bacon, and sweet peas for a lighter, healthier meal.
Ingredients
Scale
- 1 medium spaghetti squash
- 4 slices bacon, chopped
- 1/2 cup peas (fresh or frozen)
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1/2 tsp black pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place squash halves cut-side down on baking sheet. Roast for 30-40 minutes until tender.
- While squash roasts, cook bacon in skillet until crispy. Remove bacon, leaving 1 tbsp fat in pan.
- Sauté garlic in bacon fat for 30 seconds. Add peas and cook for 2 minutes.
- Scrape squash flesh into strands using a fork. Add to skillet with peas.
- In small bowl, whisk eggs and Parmesan. Remove skillet from heat.
- Quickly stir egg mixture into squash until creamy. Add bacon and season with salt and pepper.
Notes
- For creamier texture, add extra egg yolk
- Substitute pancetta for bacon if preferred
- Add extra Parmesan for serving
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting/Sautéing
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/2 recipe
- Calories: 320
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 220mg