All the richness you love in carbonara without all the carbs! This recipe can easily be doubled. Serve in the empty squash shells for a fun presentation.
Ingredients
- spaghetti squash, halved and: 1 piece (seeded)
- slices bacon: 3 piece
- garlic: 1 tsp (minced)
- eggs: 2 piece
- Parmesan cheese: 0.25 cup (grated)
- parsley: 0.25 cup (chopped)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
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Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
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While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
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Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
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Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.
