One of the things I love about eating spaghetti squash is that my mental veggie consumption checklist for my family goes … check, check, and check! Plus it tastes great too – especially in this Spaghetti Squash Carbonara recipe. My 9-year-old honestly isn’t a huge fan when I pair spaghetti squash with tomato sauce, but she’ll scarf down just about anything that’s covered in bacon and cream (won’t we all? LOL). So I hope your family enjoys this one as much as mine does! :)
Sponsor Shoutout: Applegate
For this recipe, I used our favorite bacon – Applegate Organic! I love having Applegate as a sponsor because I would be using and talking about their products anyway (just as I did before I started working with them). The other thing I love about their company is that they understand that bacon and other meats shouldn’t be an everyday thing. One of the changes we made when we cut out highly processed food was to reduce our consumption of meat. This recipe is a perfect example of how you can use meat just to flavor a dish – instead of it always being the centerpiece.
And to top things off, Applegate recently announced their commitment to removing GMOs from their entire supply chain, which means a third-party will verify that their meat comes from animals on a non-GMO diet. Woo hoo! Enjoy this new recipe. :)
Spaghetti Squash Carbonara
- 1 spaghetti squash about 3 pounds
- 8 ounces bacon
- 1/2 onion peeled and diced
- 1 clove garlic minced
- 1 cup heavy cream
- 2 eggs
- 1/2 cup parmesan cheese freshly grated
- salt to taste
- pepper to taste
Preheat the oven to 400° F. Cut the squash in half longways and scoop out (and discard) the seeds. Place it flesh side down on an oiled baking sheet and bake until tender when pierced with a fork, about 40 - 50 minutes. When ready, use a fork to shred the squash into noodle-sized pieces.
Meanwhile, cook the bacon in a large skillet over medium heat until brown on both sides and crispy. Move the bacon to a paper towel lined plate and reserve 1 tablespoon of the bacon grease in the pan.
In a bowl, whisk together the heavy cream, eggs, and grated cheese and set aside.
Cook the onion and garlic in the bacon grease over medium heat for about 2 - 3 minutes. Add the cream mixture to the hot pan while whisking continuously (so it doesn't curdle). Bring to a light boil while still whisking and cook for another minute or two until the sauce slightly thickens - it doesn't take long!
Crumble the bacon and transfer it and the squash noodles to the skillet with the sauce, stir to combine, and serve warm.
We recommend organic ingredients when feasible.