Spaghetti Squash Carbonara (256 calories)

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

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?

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.