Spaghetti Squash Carbonara
Cut back on the carbs with these low-calorie Spaghetti Squash Carbonara and enjoy a quick and easy dinner to prepare that the whole family will eat.
Servings: 4 Servings
Calories: 507kcal
Ingredients
- 2 medium Spaghetti Squash
- 8 slices Bacon chopped into small pieces
- 3 large Eggs
- 3/4 cup Grated Parmesan Cheese
- 1/2 cup Half and Half or heavy cream
Instructions
- Using a small knife carefully poke holes in the spaghetti squash all the way around. Place several paper towels in the microwave and lay the squash on top and heat for 10 minutes. Using an oven mitten rotate each squash and then heat again for an additional 8 minutes.
- Cook the bacon in a non-stick skillet and allow it to cool on a paper towel before cutting into small pieces.
- In a small bowl beat the eggs and mix in the grated parmesan cheese and half-and-half and set aside.
- Allow the squash to cool slightly before slicing the top stem off and then slicing it in half lengthwise. Use a fork to remove the seeds from each center and then pull the spaghetti-like insides out and place in a large bowl.
- Pour the egg mixture on top and toss to coat (the heat from the squash will safely cook the eggs).
- Top the spaghetti squash pasta with bacon and sprinkle additional parmesan cheese.
Nutrition
Serving: 1Serving | Calories: 507kcal | Carbohydrates: 36g | Protein: 21g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 726mg | Potassium: 723mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1067IU | Vitamin C: 10mg | Calcium: 374mg | Iron: 3mg