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Spaghetti Squash Carbonara

This take on a classic dish adds some vegetables and fiber without compromising on taste. Recipe source: Simply Healthy Kitchen

Prep Time: 10 minutes Total Time: 30 minutes Cook Time: 20 minutes Servings: 4
Ingredients Click the play button next to each ingredient for How-To Videos
  • 2 large Eggs
  • 3/4 cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1 large Spaghetti Squash(about 2 pounds)
  • 1 cup Mushroomss, sliced (or 4 slices Bacon)
  • 4 cloves Garlic, minced (optional)
  • 2 teaspoons fresh Parsley, minced (optional)
  1. Slice spaghetti squash in half, lengthwise, from stem to tail. Remove seeds and stringy flesh. Place squash flesh side down in a microwave safe glass baking pan. Cook 10-12 minutes until flesh is soft. Let squash cool to touch, turn over and "rake" a fork through the flesh to create the "noodles".
  2. While the squash is cooking, slice mushrooms or cut bacon into small pieces. Sauté mushrooms with 1 tablespoon of olive oil or cook bacon in a large skillet. Place on a paper towel lined plate when cooked.
  3. Combine eggs, cheese, salt and pepper in a small bowl. Set aside.
  4. Add garlic to frying pan and cook until fragrant (about 1 minute.) Add the spaghetti squash and mushrooms or bacon and heat thoroughly. Turn off heat, and add egg mixture. Toss to combine.
  5. Garnish with parsley and additional Parmesan cheese when served.
Nutrition Facts
Serving Size 1 1/4 cup made with bacon % Daily Value
Calories 244
Fat 14 g 18%
Saturated Fat 6 g 30%
Cholesterol 119 mg 40%
Sodium 559 mg 24%
Total Carbohydrates 16 g 6%
Fiber 3 g 11%
Sugars 6 g
Protein 16 g 32%
Ingredient Nutrition Info

Spaghetti squash contains folic acid, potassium and vitamin A.

Mushrooms are a rich source of B vitamins, selenium and copper.

Garlic contains vitamin B6, manganese and phosphorus.

Parsley is an excellent source of vitamins A, C and K.

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