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Spaghetti Squash Carbonara Style

Spaghetti Squash Carbonara Style

A recipe for spaghetti squash prepared carbonara style - great low carb alternative to traditional spaghetti carbonara.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Author Renee

Ingredients

  • 1 large spaghetti squash
  • 4 ounces pancetta thinly sliced and chopped
  • 1 tablespoon olive oil
  • 3 eggs
  • 1/4 cup half-and-half
  • 3/4 cup Parmesan cheese plus more for topping
  • 1 small shallot finely chopped
  • 1 garlic clove minced
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat the oven to 375 degrees F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and flesh in the center. Place the squash flesh side down in a baking dish and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and bake until squash is fork-tender, about 45 minutes. Allow squash to cool until comfortable to handle. Use a spoon to scoop out the squash (should shred as you are doing this). Place squash in a colander to drain excess liquid.
  2. In a small bowl, beat or whisk eggs. Add the half-and-half and Parmesan cheese and stir to combine. Set aside.
  3. In a medium to large saucepan (about 4 quart), over medium heat, cook the pancetta until crispy. Remove pancetta from pan and set aside. Add the shallot to the pan and saute until translucent. Add the garlic and cook for 1 minute or until fragrant. Add the egg mixture to the pan and cook, stirring constantly, for about 3 minutes. Add the spaghetti squash to the pan and toss to combine and until squash is heated. Add the cooked pancetta to the pan and toss to combine. Add salt and pepper to taste. Sprinkle top with Parmesan cheese if desired. You can use chopped fresh parsley as a garnish.

Recipe Notes

A recipe for spaghetti squash prepared carbonara style - great low carb alternative to traditional spaghetti carbonara.