Spaghetti Squash Pasta Carbonara

8 plated 3Spaghetti Squash has now become a staple substitute for pasta in our house that we ALL love, including my formerly-picky husband and growing 7 year old son.  It’s simple to prepare, sweeter than traditional or whole wheat pasta, and is packed full of nutrition.

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When I first made this meal, my son was pessimistic. But when he saw me add the turkey bacon to the pan, he became excited. When I topped the plate with CHEESE, he could hardly wait to try it.

My husband reports that this is one of his favorite meals and that he loves the leftovers for lunch the next day.

In case you’re a bit hesitant to try this because you’re weary of cooking spaghetti squash, check out my SIMPLE way to prepare it here.

**For tips on SIMPLE meal prep, click here**
**For tips on practical portion control, click here**

Spaghetti Squash Pasta Carbonara

Servings: 4
Portion Fix Container Count: 1 Green, 1 Red, 1 Blue

Ingredients: 

1 large spaghetti squash
5 ounces turkey bacon (or pancetta), crumbled/diced
1 small onion, diced
2 cloves garlic, minced
2 large eggs
1 tablespoon chopped fresh (or dried) flat-leaf parsley
½ cup grated Parmesan cheese
1 teaspoon sea salt
¼ teaspoon black pepper
½ cup shredded Parmesan cheese
1 ingredients

Directions

  1. Bake spaghetti squash.
  2. While the spaghetti squash is roasting, heat a large skillet over medium heat.  Add turkey bacon/pancetta to the pan and cook until crispy.
    2 bacon
  3. To the pan, add the onion and the garlic. Cook until translucent and soft.
  4. Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add to skillet and toss with turkey bacon/pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
  5. In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, sea salt and black pepper.
  6. To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.
  7. Top with shredded Parmesan before serving.

Spaghetti Squash Pasta Carbonara

  • Servings: 4
  • Difficulty: easy
  • Print

A fun, clean, easy alternative to traditional Pasta Carbonara that the whole family will enjoy! Portion Fix Container Count included.


Portion Fix Container Count: 1 Green, 1 Red, 1 Blue

Ingredients

  • 1 large spaghetti squash
  • 5 ounces turkey bacon (or pancetta), crumbled/diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1 tablespoon chopped fresh (or dried) flat-leaf parsley
  • ½ cup grated Parmesan cheese
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ½ cup shredded Parmesan cheese

Directions

  1. Bake spaghetti squash.
  2. While the spaghetti squash is roasting, heat a large skillet over medium heat.  Add turkey bacon/pancetta to the pan and cook until crispy.
  3. To the pan, add the onion and the garlic. Cook until translucent and soft.
  4. Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add to skillet and toss with turkey bacon/pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
  5. In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, sea salt and black pepper.
  6. To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.
  7. Top with shredded Parmesan before serving.

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