Spaghetti Squash Carbonara

While sitting in a meeting the other day, someone mentioned that they were looking for a good pasta replacement. Spaghetti squash immediately came to mind and I remembered this clean and delish carbonara that I make from time to time. I always have the ingredients on hand for the sauce, so a quick trip to the store for the spaghetti squash and I was all set.

Who doesn't love bacon?! There are quite a few clean brands on the market, so just look for those that don't contain sugar, weird solutions, or nitrates. The one I am using today is from Costco. I also know that Applegate Farms makes a decent one that is found in most stores. I also often buy Epic bacon bits when I do my Thrive Market order and have used those in the past too. Whatever you use, just try to choose a bacon that is as minimally processed as possible.

This is another quick and easy recipe, since you just have to roast the squash in the oven for an hour, leaving time for whatever else you need to accomplish on a weeknight. The sauce comes together in under ten minutes and dinner is served. I have seen people making their spaghetti squash in a crock pot...has anyone ever tried this? Leave me a comment and let me know!

Ingredients

• 1 large spaghetti squash (or 2 small ones)

• 1 tbsp olive oil

• 1/2 lb bacon, cut into small pieces

• 1/4 cup chicken broth

• 1 whole egg plus 2 egg yolks

• 1 cup parmesan cheese, grated

• 2 tsp garlic powder

• salt

• pepper

Directions

• Preheat the oven to 400°. Slice the spaghetti squash in half lengthwise. Scoop out and dispose of the seeds. Lightly brush the inside of the squash with olive oil and season with salt and pepper. Place on a baking sheet, flesh side down. With a fork, poke a few holes in the outside of the squash. Roast in the oven for one hour.

• Remove squash from the oven and let cool slightly. Shred the inside of the spaghetti squash with a fork. Set aside.

• In a bowl, mix together the egg, the additional yolks, salt, pepper, garlic powder and parmesan cheese. Set aside.

• In a skillet over medium heat, cook the bacon until crispy. Once the bacon is cooked, add the chicken stock and cook until the stock fully reduces. Once reduced, turn the heat off so that you don't scramble your eggs.

• Pour the egg mixture into the skillet with the bacon and stir to combine. Add the shredded squash to the pan and toss to coat. Serve and enjoy!