Spaghetti Squash Carbonara

Popularly made with pasta, this spaghetti squash version replaces the pasta entirely and is packed so full of cheesy and bacony flavor you won't need to go back.

📝 Ingredients

• 2 pounds of spaghetti squash (seeds removed)
• 1 teaspoon salt
• 1/2 tablespoon butter
• freshly ground black pepper
• 1/2 pound bacon (cut into small/medium strips)
• 1 tablespoon minced shallot
• 2 teaspoons minced garlic
• 1/4 cup white wine or chicken broth
• 2 egg yolks and 1 whole egg
• 1 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped parsley leaves
• 1 teaspoon salt
• freshly ground black pepper

👨‍🍳 Instructions

1. 1Brush the cut surface of the squash with melted butter, season with salt and pepper.
2. 2Place on a plate with ~1/4" water and cover. Microwave for 7 minutes, then add 90 seconds at a time until it's done to your liking. Mine took about 12 minutes.
3. 3Let it cool for a few minutes, then gently pull the squash threads out with a fork.
4. 4Over medium heat, sauté bacon until just about crispy.
5. 5Pour off most of the fat, then add shallots and garlic and sauté until brown. Add your white wine or broth and sauté until the liquid is completely evaporated.
6. 6In a mixing bowl, whisk together eggs, cheese, and parsley. Season with salt.
7. 7Add eggs to the bacon and warm it up, while continuously mixing to prevent the eggs from fully cooking.
8. 8Add squash to the pan and toss until warmed through. Add more salt and pepper if necessary.
9. 9Top with some more parsley and serve.