Delicious and Healthy Spaghetti Squash Carbonara Recipe

Indulge in a guilt-free carbonara with this delectable spaghetti squash recipe. The squash strands mimic pasta and are coated in a creamy, cheesy sauce with crispy bacon. It's a low-carb and gluten-free alternative that doesn't compromise on flavor. Perfect for those looking for a healthier option without sacrificing taste.

Ingredients

• 1 large spaghetti squash
• 6 slices of bacon, diced
• 2 cloves of garlic, minced
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Directions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side up.
3. Drizzle the squash halves with olive oil and season with salt and pepper. Place them in the preheated oven and roast for 35-40 minutes, or until the flesh is tender and easily separates into strands with a fork.
4. While the squash is roasting, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
5. In the same skillet, add the minced garlic to the bacon fat and cook for 1-2 minutes until fragrant.
6. In a bowl, whisk together the eggs and Parmesan cheese. Set aside.
7. Once the spaghetti squash is done roasting, use a fork to scrape out the flesh into the skillet with the garlic and bacon fat. Toss the squash in the skillet until well-coated with the bacon fat.
8. Remove the skillet from heat and quickly pour in the egg and cheese mixture. Stir everything together vigorously to create a creamy sauce that coats the spaghetti squash strands.
9. Season with salt and black pepper to taste. The residual heat from the squash will cook the eggs, creating a thick and creamy carbonara sauce.
10. Sprinkle the crispy bacon on top of the spaghetti squash carbonara and garnish with fresh parsley.
11. Serve hot and enjoy!

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