SPAGHETTI SQUASH CARBONARA
Spaghetti Squash Carbonara is a delicious, low-carb twist on the traditional Italian dish by swapping traditional pasta for spaghetti squash. This dish retains the creamy, savoury essence of classic carbonara while reducing carbs and calories. The silky egg yolk and Parmesan sauce coat each strand of squash, delivering rich flavour without the heaviness. The addition of turkey bacon provides a smoky depth, while garlic, salt and black pepper enhance the overall taste. This recipe is perfect for anyone following a low-carb or gluten-free diet but still craving a satisfying pasta-like experience. It is quick to make, packed with protein and offers a healthier way to enjoy an indulgent meal. This spaghetti squash carbonara is nutritious and incredibly satisfying, whether you serve it as a light lunch, dinner or part of a larger spread. This dish is paired with a crisp side salad or roasted vegetables for a complete meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1 serving
CUISINE
Italian
PREPARATION/TECHNIQUES
Sauté, Simmer
OCCASION/HOLIDAY
Weeknight Meal, Family Dinner, Comfort Food, Low-Carb Meal Plan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Carb, High Protein, Gluten-Free, Quick & Easy, Healthy
DISH TYPE
Pasta
INGREDIENTS
There are the following ingredients for spaghetti Squash Carbonara:
- 1 cup cooked spaghetti squash
- 1 egg yolk
- ¼ cup grated Parmesan cheese
- 1 slice of turkey bacon, chopped
- ½ clove garlic, minced
- Salt and black pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 230 kcal
- Carbohydrates: 10g
- Protein: 22g
- Fats: 12g
- Saturated Fat: 5g
- Cholesterol: 185mg
- Sodium: 480mg
- Fibre: 2g
- Sugar: 4g
PREPARATION
- Cook the Turkey Bacon: Heat a non-stick pan over medium heat. Add the chopped turkey bacon and cook until crispy, about 3-4 minutes. Remove from the pan and set aside.
- Sauté the Garlic: In the same pan, add the minced garlic and sauté for 30 seconds until fragrant.
- Prepare the Carbonara Sauce: In a bowl, whisk together the egg yolk, Parmesan cheese, salt and black pepper until smooth.
- Combine Ingredients: Reduce the heat to low flame and add the cooked spaghetti squash to the pan. Stir to coat it in the garlic and turkey bacon flavours.
- Add the Sauce: Remove the pan from heat and quickly mix in the egg yolk and Parmesan mixture, stirring continuously to create a creamy sauce without scrambling the egg.
- Serve and Enjoy: Top with crispy turkey bacon, extra Parmesan and freshly ground black pepper. Serve immediately.
PREP TIME
10 minutes
COOKING TIME
10 minutes
TIPS
These tips should be followed for the preparation of Spaghetti Squash Carbonara:
- Use Warm Spaghetti Squash: Adding the sauce to warm spaghetti squash helps to create a silky, creamy consistency.
- Avoid High Heat: Mixing the egg yolk sauce over direct heat can cause it to scramble. Remove from heat before adding.
- Enhance the Flavour: A pinch of red pepper flakes or smoked paprika can add a subtle heat and depth.
- Use Freshly Grated Parmesan: Fresh cheese melts more smoothly than pre-grated varieties, giving a richer texture.
- Keep It Balanced: Serve with a side of roasted asparagus or a fresh salad for a well-rounded meal.
VARIATIONS
- Dairy-Free Option: Replace Parmesan with nutritional yeast and use coconut cream for a dairy-free twist.
- Vegetarian Carbonara: Skip the turkey bacon and add sautéed mushrooms or sun-dried tomatoes for an umami boost.
- Spicy Carbonara: Add ¼ teaspoon of crushed red pepper flakes for a spicy kick.
- Extra Protein Boost: Stir in grilled chicken or shrimp for a heartier, protein-packed meal.
- Pesto Twist: Mix in a tablespoon of basil pesto for a fresh, herbaceous flavour.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat.
- Freezing: Not recommended, as the egg-based sauce may separate when thawed.
- Meal Prep Friendly: Cook and store spaghetti squash separately. Assemble the dish fresh for the best texture and flavour.