Spaghetti Squash Carbonara
Ingredients
The base
-
2
medium
spaghetti squash
-
1
cup
frozen peas
The sauce
-
4
strips
bacon
-
2
large
eggs
-
⅔
cup
grated Parmesan cheese
-
5
cloves
garlic
-
¼
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
Instructions
- Preheat the oven to 400°F and roast the spaghetti squash until cooked.
- Cook the bacon in a skillet until crispy, then drain on paper towels.
- Whisk together the eggs and Parmesan cheese in a bowl.
- In the same skillet, add the cooked spaghetti squash noodles and garlic, cooking briefly.
- Pour the egg and cheese mixture over the noodles, stirring constantly until thickened.
- Remove from heat and stir in the salt, pepper, bacon, and peas.
- Serve immediately with additional Parmesan and black pepper.
Nutrition Facts (estimated)
Servings
4
Calories
279
Total fat
17g
Total carbohydrates
19g
Total protein
15g
Sodium
20mg
Cholesterol
111mg
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