Spaghetti Squash Carbonara Recipe
I wish I could say this was healthier then regular carbonara, but even using squash over noodles doesn't help. However, this is AMAZING and I would eat it every day.
Servings: 4
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Ingredients
- 1 spaghetti squash, cut and de-seeded
- 4-5 strips of bacon, reserve the fat from cooking
- 2 T minced garlic
- 1 T parsley
- 1/4 c sliced green onion (about 3)
- 1 tsp white wine vinegar
- salt
- pepper
- olive oil
- Eggs
Directions
- Lightly brush the cut side of your squash with olive oil.
- In a 375 oven, roast cut side down until the squash it tender.
- Let it cool and then use a fork to scrap out all the cooked meat.
- Set the "noodles" aside for later.
- Cut the bacon into small pieces and cook until crunchy.
- Remove the bacon, but keep the fat in the pan. Add the garlic and green onion.
- Saute quickly so the garlic doesn't burn. Stir in the squash, vinegar and toss to coat.
- Season to taste with salt and pepper.
- Top with parsley and an egg. You can cook the egg however you wish, but I recommend poached for over medium so that you get a lovely, velvety yolk.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 143 | 85% |
| Total Fat 15.81g | 20% |
| Saturated Fat 5.24g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 289mg | 12% |
| Potassium 106mg | 3% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.24g | 0% |
| Protein 5.36g | 9% |
