Spaghetti Squash Carbonara is an easy, lightened up dish that is made with spaghetti squash, eggs, turkey bacon, garlic, and parmesan cheese! It's the perfect recipe if you are looking for healthier comfort food!
Spaghetti squash is delicious and it's such a wonderful alternative to pasta, especially if you are trying to watch that waist line! Traditional spaghetti pasta has 221 calories per 1 cup while spaghetti squash has only 31 calories per 1 cup. That's a huge difference! Plus spaghetti squash is a lot lower in carbs too! Not to mention, a lot of carbonara recipes are drenched in heavy cream, but not this one! You really do not need all that heavy cream to have a dish with lots of flavor. In fact, traditional carbonara from Italy don't even use heavy cream. It is made with pasta, eggs, bacon, and parmesan cheese.
Are you nervous about using raw eggs? Don't be. When the raw eggs are mixed with the hot spaghetti squash, the eggs continue to gently cook and set.
You can prepare your spaghetti squash a variety of ways but I prefer roasting the squash in the oven. Preheat the oven to 400 degrees. Cut the squash in half lengthwise. Scoop out all the seeds and goop that is in the middle of the squash. Spray the squash with cooking spray and place it cut side down on a baking sheet. Poke a few hole in it and bake 30 to 40 minutes depending on the size of your squash or until it is fork tender but firm. Let cool. Scrape a fork along the sides to make spaghetti strands. Use 3 cups of squash for this recipe and save the rest for later.
Once you have your spaghetti squash prepared. The rest of the dish is a breeze to put together and is ready in less than 15 minutes all cooked in one skillet. Enjoy!
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- 2 eggs (2/3 Lean)
- 1/8 tsp onion powder (1/4 Condiment)
- 1/4 tsp salt (1 Condiment)
- 1/8 tsp black pepper (1/4 Condiment)
- 2 tbsp grated parmesan cheese (2 Condiments)
- 4 slices Jennie-o low fat turkey bacon, cut into small bite size pieces (2 ounces of protein or 1/3 Leaner)
- 1 tsp minced garlic (1 Condiment)
- 1/4 cup chicken broth (1/4 Condiment)
- 3 cups spaghetti squash, cooked (6 Greens)
- pinch of red pepper flakes
- fresh parsley for garnish
- Whisk eggs, onion powder, salt, pepper and parmesan cheese in a small bowl. Set aside.
- In a skillet, cook turkey bacon over medium heat until bacon is almost crisp.
- Add garlic and saute for about a minute.
- Add chicken broth and saute until liquid is almost evaporated.
- Stir in spaghetti squash and toss with the bacon and garlic mixture until heated through over medium low heat, stirring constantly.
- Add the egg mixture to the spaghetti squash and mix well, stirring constantly so the egg stay smooth like a sauce and not scrambled eggs.
- Remove from heat.
- Let the eggs continue to cook from the heat of the spaghetti squash.
- Garnish with red pepper flakes and parsley.
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