A recipe for spaghetti squash prepared carbonara style - great low carb alternative to traditional spaghetti carbonara.
Course
Main Dish
Cuisine
American
Prep Time10minutes
Cook Time1hour15minutes
Total Time1hour25minutes
Servings4people
AuthorRenee
Ingredients
1large spaghetti squash
4ouncespancettathinly sliced and chopped
1tablespoonolive oil
3eggs
1/4cuphalf-and-half
3/4cupParmesan cheeseplus more for topping
1small shallotfinely chopped
1garlic cloveminced
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions
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.
In a small bowl, beat or whisk eggs. Add the half-and-half and Parmesan cheese and stir to combine. Set aside.
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.