Spaghetti Squash Carbonara Boats

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Made with tender roasted spaghetti squash in lieu of typical pasta, these spaghetti squash carbonara boats are rich, creamy, and loaded with lots of crispy bacon and fresh Parmesan!

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 262kcal

Ingredients

2 small spaghetti squash
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
2 large egg yolks
1 large egg
3/4 cup freshly-grated Parmesan cheese
6 slices bacon or pancetta, diced into 1/4-inch cubes
3 medium cloves garlic, minced
3/4 cup warmed chicken broth, divided
2 tablespoons minced fresh parsley
Additional Parmesan cheese for topping

Instructions

Preheat oven to 400F. Lightly grease a large sheet pan and set aside.
Cut each spaghetti squash in half and scoop out seeds. Rub interior of each half with olive oil and season with salt and pepper. Lay squash halves, cut side-down on prepared sheet pan and bake at 400F 25-30 minutes until squash is tender (you may have to roast longer if using larger spaghetti squash).
Allow squash to cool slightly, then use a fork to shred the inside of squash into noodles and place in a large bowl (do not discard the squash boats). Keep squash warm and set aside for a moment.
In a medium bowl, whisk egg yolks, egg, and Parmesan until completely smooth. Set aside for a moment.
In a Dutch oven or large skillet over medium heat, cook diced bacon or pancetta until crispy, stirring occasionally. Use a slotted spoon to transfer bacon to paper towels to drain.
Add garlic to bacon drippings in pan over medium heat and sauté 1 minute until fragrant. Add spaghetti squash noodles and 1/2 cup warm chicken broth to pan. Cook over medium heat 2-3 minutes until liquid mostly is absorbed. Remove from heat and allow to cool 1 minute.
Whisk remaining 1/4 cup warm chicken broth into egg yolks until smooth. Fold egg sauce into hot spaghetti squash mixture, folding with a wooden spoon until a creamy sauce forms and coats spaghetti squash.
Stir parsley and bacon into carbonara and season with salt and pepper to taste. Scrape spaghetti squash carbonara back into boats and top with additional grated Parmesan for serving. Enjoy!

Notes

Storing Instructions

Serve carbonara immediately after assembly.

Nutrition