Spaghetti Squash Carbonara
Ingredients
-
1
large
Spaghetti squash
-
1
tbsp
Olive oil
-
¾
cup
Bacon bits (cooked)
-
4
cloves
Garlic (minced)
-
½
cup
Green peas (raw or cooked)
-
1
large
Egg
-
6
tbsp
Heavy cream
-
½
cup
Grated parmesan cheese
-
to taste
Sea salt
Instructions
- Preheat the oven to 375°F (191°C) and slice the spaghetti squash in half lengthwise, removing the seeds.
- Place the squash cut side down on a lined baking sheet and bake for 35-40 minutes until tender.
- While the squash bakes, heat olive oil in a large pan over medium-high heat and sauté garlic and bacon bits for 2-3 minutes until sizzling.
- Add green peas and sauté for an additional 3-5 minutes if they are raw, or proceed if they are cooked.
- In a bowl, whisk together heavy cream, egg, and parmesan cheese.
- Once the squash is done, use a fork to pull out the strands and stir in the egg mixture while the squash is still hot.
- Add the bacon and pea mixture, season with sea salt, and garnish with parsley and additional parmesan if desired.
Nutrition Facts (estimated)
Servings
6
Calories
291
Total fat
19g
Total carbohydrates
15.8g
Total protein
15.2g
Sodium
400mg
Cholesterol
186mg
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