Spaghetti Squash Carbonara
Ingredients:
- 2 Spaghetti Squash about 2.5 lbs
- .75 c Parmesan Cheese grated
- 1 Egg Yolks
- .5 tsp Sea Salt
- .25 tsp Ground Black Pepper
- 4 slices Bacon chopped
- 2 cloves Garlic minced or pressed
- .25 tsp Crushed Red Pepper Flakes
- .33 c Heavy Cream
- .25 c Fresh Parsley chopped
Instructions:
- Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.
- Meanwhile, mix together the Parmesan, egg yolk, salt, and pepper in a medium bowl.
- Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
- Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Serve with more Parmesan if desired. Enjoy!
Nutrition
Calories: 163kcal | Carbohydrates: 2g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 158mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 642IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
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