Best 3 Spaghetti Squash Carbonara Recipes
**Spaghetti Squash Carbonara: A Low-Carb, Gluten-Free Delight**
Craving a creamy, cheesy, and satisfying pasta dish without the extra carbs? Look no further than spaghetti squash carbonara! This innovative recipe transforms spaghetti squash into long, spaghetti-like strands that are tossed in a rich and flavorful carbonara sauce, made with eggs, Parmesan cheese, pancetta, and a touch of cream. The result is a delicious and nutritious dish that is perfect for those following a low-carb or gluten-free diet.
In addition to the classic spaghetti squash carbonara, this article also features three exciting variations to cater to different tastes and dietary preferences. The sun-dried tomato and spinach carbonara adds a pop of color and a boost of nutrients, while the roasted red pepper and goat cheese carbonara offers a smoky and tangy twist. For a vegetarian alternative, the asparagus and mushroom carbonara provides a hearty and flavorful option.
Whether you're a fan of classic carbonara or looking for something new and exciting, this article has a spaghetti squash carbonara recipe that's perfect for you. So grab your ingredients and get ready to indulge in a guilt-free pasta experience!
KETO SPAGHETTI SQUASH CARBONARA
All the richness you love in carbonara without all the carbs! This recipe can easily be doubled. Serve in the empty squash shells for a fun presentation.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
- Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
- While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
- Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
- Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.1 g, Cholesterol 209.6 mg, Fat 15.5 g, Fiber 0.3 g, Protein 17.7 g, SaturatedFat 5.6 g, Sodium 676.2 mg, Sugar 0.6 g
SPAGHETTI SQUASH CARBONARA
No waiting for water to boil here: Spaghetti squash proves (once again) that it can stand in for pasta. It's perfect in this pancetta-and-egg enriched cream sauce. Microwaving the squash is a clever trick that cuts down on time.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave-safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.
- Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.
- Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
- Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side.
SPAGHETTI SQUASH CARBONARA
If you've ever wondered what to do with a spaghetti squash, or you're tired of serving it with marinara sauce, here's a recipe for you. It's special enough for company and simple enough for every day. Based on the classic spaghetti carbonara, spaghetti squash is roasted in the oven and finished with a sauce of garlic, leeks, white wine, Parmesan, and a bit of bacon.
Provided by Jacci Mason
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.
- Roast squash in preheated oven until flesh is tender, 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.
- Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.
- Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp, 5 to 7 minutes. Drain excess fat from the pan, retaining about 2 tablespoons. Cook and stir leek with the bacon until soft, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 minute more.
- Pour white wine over the bacon mixture; cook until most of the liquid evaporates, about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates, 2 to 3 minutes.
- Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through, 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 37.2 g, Cholesterol 168.4 mg, Fat 16.4 g, Fiber 0.6 g, Protein 19.8 g, SaturatedFat 6.7 g, Sodium 755.6 mg, Sugar 1.6 g
Tips:
- For the best spaghetti squash, choose one that is firm and heavy for its size. Look for deep yellow or orange coloration.
- To easily cut the spaghetti squash in half, place it on a microwave-safe plate and microwave for 2-3 minutes or until it is slightly softened.
- For a crispy spaghetti squash, roast it at a high temperature (425°F or 220°C) for about 45 minutes.
- For a tender spaghetti squash, roast it at a lower temperature (375°F or 190°C) for about 1 hour.
- To make sure the spaghetti squash is cooked through, pierce it with a fork or knife. It should easily slide in and out.
- To make the carbonara sauce, use high-quality ingredients like Parmesan cheese, eggs, and pancetta or bacon. Freshly ground black pepper will also add a lot of flavor.
- To prevent the carbonara sauce from curdling, temper the eggs by slowly whisking them with some of the hot pasta water before adding them to the pan.
- Serve the spaghetti squash carbonara immediately, garnished with additional Parmesan cheese, black pepper, and fresh herbs like parsley or chives.
Conclusion:
Spaghetti squash carbonara is a delicious and healthy low-carb alternative to traditional pasta carbonara. With its simple ingredients and easy preparation, this dish is perfect for a quick and satisfying meal. The spaghetti squash provides a nutritious base for the rich and creamy carbonara sauce, making it a well-rounded and flavorful dish. Whether you're looking for a healthier version of carbonara or simply want to try something new, spaghetti squash carbonara is sure to please.
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