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Description
A healthy twist on classic carbonara using spaghetti squash, crispy bacon, and sweet peas.
Ingredients
- 1 medium spaghetti squash
- 4 slices bacon, diced
- 1 cup frozen peas, thawed
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place squash cut-side down on a baking sheet and roast for 40 minutes.
- While squash cooks, fry bacon until crispy.
- Whisk eggs, Parmesan, garlic, pepper, and salt in a bowl.
- Use a fork to scrape squash into strands.
- Toss squash with bacon, peas, and egg mixture.
- Serve immediately.
Notes
- For extra creaminess, add 1 tablespoon cream to the egg mixture.
- Store leftovers in an airtight container for up to 3 days.
- Substitute pancetta for bacon if preferred.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian