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  • Spaghetti Squash Carbonara

    1 vote
    Spaghetti Squash Carbonara
    Servings: 4
    by Kyra Martin
    119 recipes
    >
    I wish I could say this was healthier then regular carbonara, but even using squash over noodles doesn't help. However, this is AMAZING and I would eat it every day.

    Ingredients

    • 1 spaghetti squash, cut and de-seeded
    • 4-5 strips of bacon, reserve the fat from cooking
    • 2 T minced garlic
    • 1 T parsley
    • 1/4 c sliced green onion (about 3)
    • 1 tsp white wine vinegar
    • salt
    • pepper
    • olive oil
    • Eggs

    Directions

    1. Lightly brush the cut side of your squash with olive oil.
    2. In a 375 oven, roast cut side down until the squash it tender.
    3. Let it cool and then use a fork to scrap out all the cooked meat.
    4. Set the "noodles" aside for later.
    5. Cut the bacon into small pieces and cook until crunchy.
    6. Remove the bacon, but keep the fat in the pan. Add the garlic and green onion.
    7. Saute quickly so the garlic doesn't burn. Stir in the squash, vinegar and toss to coat.
    8. Season to taste with salt and pepper.
    9. Top with parsley and an egg. You can cook the egg however you wish, but I recommend poached for over medium so that you get a lovely, velvety yolk.

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