Slice spaghetti squash in half, lengthwise, from stem to tail. Remove seeds and stringy flesh. Place squash flesh side down in a microwave safe glass baking pan. Cook 10-12 min. until flesh is soft . Let squash cool to touch, turn over and "rake" a fork through the flesh to create the "noodles".
While the squash is cooking, use kitchen shears to cut bacon into small pieces. Cook bacon in a large skillet.. Place on a paper towel lined plate when cooked. Reserve a small amount of bacon drippings in frying pan.
Combine eggs, cheese , salt and pepper in a small bowl.set aside.
Just prior to serving, add garlic to frying pan and cook until fragrant (about 1 min.) Add the spaghetti squash and bacon and heat thoroughly. Turn off heat, and add egg/cheese mixture. Toss to combine. (The egg will cook when combined with the hot squash).
Garnish with parsley and additional Parmesan cheese.
Nutitrion
Serving Size: 1 serving
Calories: 244.3 kcal
Carbohydrates: 15.9 g
Protein: 16.2 g
Fat: 13.9 g
Saturated Fat: 6.4 g
Cholesterol: 119.1 mg
Sodium: 559 mg
Sugar: 6 g
Reviews
Melissa on 2016-10-17 (5 stars): Got a chance to try this last week and it was soo good! I followed the recipe, just sauteed some purple onion prior to the garlic :) I will absolutely be making this again! I also used the left over squash noodles the next morning with some sauteed onions and spinach, the extra bacon, and a poached egg. Delish! Thanks for the recipe!
Jennifer on 2016-09-26 (5 stars): I always feel so guilty and weighed down eating regular carbonera. I tried this recipe for dinner tonight and this spaghetti squash version is so tasty with little to no guilt involved! I did make a few substitutions though.. I love carmalized onions and mushrooms in mine so I diced and browned some up in the bacon fat. Mmmmm mmm good. Thanks!
Heather W on 2016-05-25 (5 stars): Just made this with turkey bacon and no added salt, and it was delicious! The only thing I will do different next time (and there WILL be a next time! ;-)) is drain the squash before adding it - mine was much too watery so the egg and cheese mixture didn't entirely set properly. With that tweak, I don't imagine it could be better, and gave me a warm flashback to my grandma's spaghetti carbonara growing up which I haven't had in eons since giving up red meat.
Thank you!!
