Spaghetti Squash Carbonara
Discover a deliciously healthy twist on a classic favorite with this Spaghetti Squash Carbonara. This dish transforms traditional carbonara into a lighter, wholesome option by substituting pasta with spaghetti squash, creating delightful ‘noodles’ that soak up a rich, smoky sauce. Perfect for busy weeknights or family gatherings, this recipe is not only easy to whip up but also satisfies cravings without the carbs. Each comforting bite features a creamy sauce enhanced by the flavors of sautéed turkey and garlic, making it an ideal meal prep solution for nutritious dining throughout the week.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking/Sautéing
- Cuisine: Italian
Ingredients
Scale
- 4 pounds spaghetti squash
- 2 egg yolks
- 2 eggs
- 4 oz finely grated Parmesan cheese
- 12 oz turkey strips
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Chopped parsley (for garnish)
Instructions
- Preheat oven to 400°F. Cut spaghetti squash in half and scoop out seeds. Place cut-side down on a baking sheet and roast for 30-45 minutes until tender.
- Allow the squash to cool slightly, then shred into strands using a fork.
- In a bowl, whisk together egg yolks, eggs, and Parmesan until combined.
- In a skillet over medium heat, cook turkey strips until crispy (about 5-7 minutes). Add minced garlic and sauté briefly.
- Stir in shredded squash and kosher salt, mixing well.
- Remove from heat and slowly pour in the egg mixture while tossing to create a creamy sauce without scrambling the eggs.
- Serve warm topped with parsley and extra Parmesan if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 180mg
Find it online: https://cookingwithphoebe.com/spaghetti-squash-carbonara/