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Spaghetti Squash Carbonara is a delightful dish that combines the rich, creamy flavors of traditional carbonara with the healthful benefits of spaghetti squash. This innovative recipe takes the classic Italian pasta dish and transforms it into a guilt-free meal that satisfies cravings without compromising on flavor. With its unique texture and ability to absorb the savory notes of the sauce, spaghetti squash serves as an excellent alternative to traditional pasta, making it a popular choice for those seeking healthier dining options.

Spaghetti Squash Carbonara Bowls

Discover a delicious and nutritious twist on a classic favorite with Spaghetti Squash Carbonara Bowls. This innovative recipe replaces traditional pasta with spaghetti squash, offering a low-calorie, low-carb option packed with vitamins and fiber. The creamy carbonara sauce pairs perfectly with the squash, creating a satisfying bowl that's easy to prepare. Ideal for healthy dining and perfect for family meals or dinner parties, enjoy comfort food without the guilt.
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Ingredients
  

1 medium-sized spaghetti squash

4 slices of pancetta or bacon, diced

2 cloves of garlic, minced

2 large eggs

1/2 cup grated Parmesan cheese, plus additional for garnish

1/4 cup heavy cream

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

2 tablespoons finely chopped fresh parsley, for garnish

Optional: red pepper flakes for a hint of heat

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle the inside of each half with olive oil and season generously with salt and black pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.

      Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for approximately 40-45 minutes, or until the flesh is tender and easily pierced with a fork.

        Cook the Pancetta: While the squash is roasting, heat a skillet over medium heat. Add the diced pancetta or bacon and cook until crispy and golden, stirring frequently, for about 6-8 minutes. Once crispy, reduce the heat and stir in the minced garlic, cooking for an additional minute or until fragrant. Remove the skillet from the heat and set it aside.

          Prepare the Carbonara Sauce: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, black pepper, and salt. Continue whisking until the mixture is smooth and well-combined.

            Scrape the Spaghetti Squash: When the spaghetti squash is done roasting, carefully flip it over and use a fork to scrape the flesh into spaghetti-like strands. Transfer the strands into the skillet with the cooked pancetta and garlic.

              Combine: Remove the skillet from the heat and immediately pour the egg and cream mixture over the warm spaghetti squash, stirring continuously. This will create a creamy sauce; be careful not to let the eggs scramble. If the sauce becomes too thick, add a splash of reserved pasta water to achieve your desired consistency.

                Taste and Adjust: Give the carbonara a taste and adjust the seasoning as needed. You can add more salt, black pepper, or red pepper flakes if you want extra heat.

                  Serve: Spoon the spaghetti squash carbonara into serving bowls. Garnish generously with extra grated Parmesan cheese and freshly chopped parsley. Serve warm and enjoy your delightful dish!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour total cook time | Serves 4