Spaghetti Squash Carbonara Recipe 55

SPAGHETTI SQUASH CARBONARA

Spaghetti Squash Carbonara image

No waiting for water to boil here: Spaghetti squash proves (once again) that it can stand in for pasta. It's perfect in this pancetta-and-egg enriched cream sauce. Microwaving the squash is a clever trick that cuts down on time.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 large spaghetti squash (2 1/2 pounds each)
3/4 cup grated Parmesan, plus more for serving, optional
1 large egg yolk
Kosher salt and freshly ground black pepper
4 ounces pancetta, cut into 1/4-inch cubes
1 small clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup heavy cream
1/4 cup flat-leaf parsley leaves, chopped
A green salad, for serving

Steps:

Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave-safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.
Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.
Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side.

KETO SPAGHETTI SQUASH CARBONARA

Keto Spaghetti Squash Carbonara image

All the richness you love in carbonara without all the carbs! This recipe can easily be doubled. Serve in the empty squash shells for a fun presentation.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Pork

Time 1h5m

Yield 2

Number Of Ingredients 7

Ingredients

1 spaghetti squash, halved and seeded
3 slices bacon
1 teaspoon minced garlic
2 eggs
¼ cup grated Parmesan cheese
¼ cup chopped parsley
salt and ground black pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.1 g, Cholesterol 209.6 mg, Fat 15.5 g, Fiber 0.3 g, Protein 17.7 g, SaturatedFat 5.6 g, Sodium 676.2 mg, Sugar 0.6 g

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