Recipe: Spaghetti Squash Carbonara

Ingredients

Preheat the oven to 400° F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash cut side down on an oiled baking sheet and bake for 40-50 minutes until tender.
Use a fork to shred the cooked squash into noodle-sized pieces.
Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate, reserving 1 tablespoon of grease.
In a bowl, whisk together the heavy cream, eggs, and grated cheese.
Cook the onion and garlic in the reserved bacon grease for 2-3 minutes.
Add the cream mixture to the skillet while whisking continuously until it slightly thickens.
Crumble the bacon and add it along with the squash noodles to the skillet, stirring to combine.

Servings

Calories

608

Total fat

52g

Total carbohydrates

21g

Total protein

18g

Sodium

662mg

Cholesterol

212mg