Spaghetti Squash Carbonara (256 calories)

WadeLam

I just love spaghetti squash. It’s such a wonderful and bizarre vegetable. And there’s no end to the gazillions of ways you can prepare it.

And…you’re welcome, in advance.

Spaghetti Squash Carbonara (Peace, Love & Low Carb)



INGREDIENTS:
1 Large Spaghetti Squash
2 Tbs. Olive Oil
5 oz. Pancetta – Diced
5 oz. Onion – Diced
2 Cloves Garlic – Minced
2 Eggs
1 Tbs. Fresh Parsley – Chopped
½ Cup Parmesan – Grated
1 tsp. Sea Salt
¼ tsp. Pepper
½ Cup Parmesan – Shredded

DIRECTIONS:
Preheat oven to 400° Line a rimmed baking sheet with aluminum foil. Cut spaghetti squash in half lengthwise. Scrape out seeds. Drizzle squash halves with olive oil and sprinkle with a little salt and pepper. Place cut side down on baking sheet. Bake for 30 minutes or until fork tender. While the spaghetti squash is roasting, heat a large skillet over medium heat. Add pancetta to the pan and cook until crispy. To the pan, add onion and garlic. Cook until translucent and soft. Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot. In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, salt and pepper. To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them. Top with shredded Parmesan before serving.

NUTRITION INFO (recipe makes 6 servings):
Calories – 256
Carbs – 10 net g
Protein – 13 g
Fat – 19 g

HeidiCooksSupper

That sounds yummy!

hookilau

yum!
sounds delicious...thanks for the idea, think I know what I'm making for dinner tonight! :drinker:

dogluvr_2014

I have never had spaghetti squash but have heard so many wonderful things about it. This recipe looks and sounds wonderful so I will definitely have to try this. Thanks for sharing.

Adaniel65

bump for later!

B0rnC0nfus3d

Feed me now!

Mygsds

That looks heavenly... Have to have this. Ours are just starting in the garden.. Hope they hurry up. Thanks so much for sharing

janatarnhem

Bumping this for later! Need to find spaghetti squash now...! Uk , not seen it anywhere!

tambam69

sounds good will have to give it a try, thanks

Francl27

Yum. Can't find any in this season though... I miss it.

skyekeeper

bump

bruerin

This sounds delicious. Thanks for sharing.

StephL0711

bump!

Andrea0078

Get in mah belly. Spaghetti squash!

Healthymom_5

Bump

ashthecat15

Holy deliciousness Batman. I think I'll be making this tomorrow.

Cerakoala

sounds good thanks

SomeNights246

Sounds absolutely divine...

bumping for later.

mariedee04

I just love spaghetti squash. It’s such a wonderful and bizarre vegetable. And there’s no end to the gazillions of ways you can prepare it.

And…you’re welcome, in advance.

Spaghetti Squash Carbonara (Peace, Love & Low Carb)



INGREDIENTS:
1 Large Spaghetti Squash
2 Tbs. Olive Oil
5 oz. Pancetta – Diced
5 oz. Onion – Diced
2 Cloves Garlic – Minced
2 Eggs
1 Tbs. Fresh Parsley – Chopped
½ Cup Parmesan – Grated
1 tsp. Sea Salt
¼ tsp. Pepper
½ Cup Parmesan – Shredded

DIRECTIONS:
Preheat oven to 400° Line a rimmed baking sheet with aluminum foil. Cut spaghetti squash in half lengthwise. Scrape out seeds. Drizzle squash halves with olive oil and sprinkle with a little salt and pepper. Place cut side down on baking sheet. Bake for 30 minutes or until fork tender. While the spaghetti squash is roasting, heat a large skillet over medium heat. Add pancetta to the pan and cook until crispy. To the pan, add onion and garlic. Cook until translucent and soft. Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot. In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, salt and pepper. To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them. Top with shredded Parmesan before serving.

NUTRITION INFO (recipe makes 6 servings):
Calories – 256
Carbs – 10 net g
Protein – 13 g
Fat – 19 g

mariedee04

How can I save this recipe? Looks great!

MistressPi

This looks great. I love spaghetti squash. Usually do it with olive oil, garlic, pesto and red pepper flakes, and grated asiago or parmesan, as a side dish to meat. I will have to try the "carbonara".

entropy83

Yummy! I cook spaghetti squash in the microwave though...I've never done the oven. Do you get a different flavor profile if you nuke versus baking?

MistressPi

Yummy! I cook spaghetti squash in the microwave though...I've never done the oven. Do you get a different flavor profile if you nuke versus baking?

IDK - I've never cooked it in the microwave, but I'm going to say, "probably." I usually prefer things cooked in the oven to those cooked in the microwave.

Here's a tip I got from Martha Stewart. You don't need to cut the spaghetti squash in half before you cook it. (It's really HARD - so hard that I've had the produce guy at the grocery store cut it in half for me so I don't have to do it.) All you need to do is stab it a few times with a sharp knife, and put it on a lined baking tray. Bake at 350°F for one hour. Then it's easy to cut in half, remove the pulp and remove the seeds. HTH.

sandiegocali1

Bump

entropy83

Yummy! I cook spaghetti squash in the microwave though...I've never done the oven. Do you get a different flavor profile if you nuke versus baking?

IDK - I've never cooked it in the microwave, but I'm going to say, "probably." I usually prefer things cooked in the oven to those cooked in the microwave.

Here's a tip I got from Martha Stewart. You don't need to cut the spaghetti squash in half before you cook it. (It's really HARD - so hard that I've had the produce guy at the grocery store cut it in half for me so I don't have to do it.) All you need to do is stab it a few times with a sharp knife, and put it on a lined baking tray. Bake at 350°F for one hour. Then it's easy to cut in half, remove the pulp and remove the seeds. HTH.

Thanks for the tip!

naturesfempower

tasty

Time2LoseWeightNOW

rorae

I love spaghetti squash...bumping for later !! Thanks for sharing.

donnat238

Sounds delicious! Thanks! :bigsmile:

mxmkenney

Bump
Looks amazing! Love spaghetti squash!!!

Afaida

Sounds delicious! Thanks so much for sharing!