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Spaghetti squash is a winter squash that, when cooked, has a unique flesh that separates into strands resembling spaghetti noodles. This vegetable is low in calories and carbohydrates, making it a popular choice for those following low-carb, keto, or gluten-free diets. A one-cup serving of cooked spaghetti squash contains approximately 42 calories and only 10 grams of carbohydrates, making it an excellent option for those looking to reduce their carbohydrate intake.

Spaghetti Squash Carbonara Bowls

Discover a healthy twist on a classic dish with these Spaghetti Squash Carbonara Bowls. This recipe replaces traditional pasta with spaghetti squash, which mimics the texture and offers a low-carb alternative. Packed with flavor from creamy sauce and crispy bacon, it's a guilt-free indulgence that's perfect for busy weeknights. Enjoy a satisfying meal rich in vitamins and fiber, without sacrificing taste. Learn how to make this delicious and nutritious dish today!
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Ingredients
  

1 medium spaghetti squash

4 slices of thick-cut bacon or pancetta, chopped

2 large eggs

1 cup grated Pecorino Romano cheese, plus extra for serving

2 cloves garlic, minced

1 teaspoon black pepper

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Salt to taste

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt. Place the squash cut side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes or until the flesh is tender and can be easily shredded with a fork.

    Cook the Bacon: In a large skillet over medium heat, add the chopped bacon or pancetta. Cook until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.

      Sauté Garlic: In the same skillet with the leftover bacon drippings, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

        Prepare the Sauce: In a medium bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined. Set aside.

          Combine Ingredients: Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands. Add the shredded squash to the skillet with the garlic. Toss everything together to heat through. Remove the skillet from the heat.

            Finish the Dish: Quickly pour in the egg and cheese mixture while the squash is still hot, tossing continuously to create a creamy sauce. Make sure the egg cooks just slightly with the residual heat, forming a silky texture. If the sauce seems too thick, you can add a splash of reserved pasta water or olive oil.

              Serve: Divide the spaghetti squash mixture into bowls, and top with the crispy bacon, additional grated Pecorino Romano cheese, and chopped parsley for garnish.

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings