If you’re looking for a dish that combines classic flavors with a modern twist, then this Spaghetti Squash Carbonara is just the recipe for you. It’s a delightful way to enjoy the creamy, savory richness of carbonara without the pasta, making it a perfect gluten-free option for those who want to indulge without compromise.
Imagine a comforting dish that’s both hearty and healthy, where tender strands of spaghetti squash soak up the luscious carbonara sauce. This recipe is not only easy to make, but it also brings a unique flavor profile that will impress both your family and friends. Plus, it’s a great way to sneak in some veggies!
With just a handful of ingredients, you can whip up this dish in no time. Whether you’re hosting a dinner party or simply craving a cozy meal at home, this Spaghetti Squash Carbonara will deliver on taste and satisfaction.
A Unique Take on Carbonara
This gluten-free Spaghetti Squash Carbonara features roasted spaghetti squash tossed in a creamy egg and cheese sauce, accented by crispy pancetta or bacon. It’s rich, savory, and full of flavor, offering a satisfying meal that doesn’t leave you feeling heavy.
Ingredients
- 1 medium spaghetti squash
- 4 ounces pancetta or bacon, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 30-40 minutes until tender.
- Cook the Pancetta: While the squash is roasting, heat a skillet over medium heat. Add the diced pancetta or bacon and cook until crispy. Add the minced garlic and sauté for another minute until fragrant. Remove from heat.
- Mix the Sauce: In a bowl, whisk together the eggs and grated Parmesan cheese until well combined. Season with salt and black pepper.
- Combine: Once the spaghetti squash is done roasting, use a fork to scrape the flesh into strands. Add the warm squash to the skillet with pancetta and garlic, tossing to combine. Remove from heat and immediately pour the egg and cheese mixture over the squash, quickly tossing to create a creamy sauce.
- Serve: Divide the spaghetti squash carbonara into bowls and garnish with chopped parsley, additional cheese, and freshly cracked black pepper if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 280kcal
- Fat: 15g
- Protein: 12g
- Carbohydrates: 25g
