Ingredients
Spaghetti Squash Carbonara:
- 4 pounds spaghetti squash (about 2 small or 1 large)
- 2 egg yolks, room temperature
- 2 whole eggs, room temperature
- 4 oz Parmesan cheese, finely grated
- 3 cloves garlic, minced
- ½ teaspoon kosher salt
- Chopped parsley, to serve
Instructions
- Preheat oven: Preheat oven to 400°F. Line a baking sheet with parchment if desired.
- Cut and roast squash: Cut squash in half lengthwise, remove seeds, and place cut-side down on baking sheet. Roast for 30–45 minutes or until fork-tender. Cool slightly, then shred into strands.
- Prepare egg mixture: In a bowl, whisk eggs, yolks, and Parmesan until smooth.
- Sauté garlic: In a large skillet, sauté garlic for 1–2 minutes over medium heat.
- Combine ingredients: Add squash and salt to the skillet, stir to combine and heat through.
- Add egg mixture: Remove pan from heat. Slowly add egg mixture while tossing to create a creamy sauce.
- Serve: Plate and top with parsley and more Parmesan if desired. Serve immediately.
Notes
- Be sure to let the pan cool slightly before adding the eggs to avoid scrambling.
- Adjust salt to taste based on how salty your cheese is.
- Add vegetables or protein as desired to make it heartier.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting + Sauté
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 390mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg
