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In the world of culinary creativity, spaghetti squash has emerged as a star ingredient, revered for its versatility and health benefits. This unique vegetable offers a nutritious alternative to traditional pasta, making it a favorite among health-conscious eaters and those seeking gluten-free options. When cooked, the flesh of spaghetti squash transforms into delicate strands that resemble spaghetti, providing a satisfying base for a variety of dishes. One such dish that beautifully marries the charm of spaghetti squash with indulgent flavors is the Spaghetti Squash Carbonara Bowl.

Spaghetti Squash Carbonara Bowls

Discover the delightful fusion of health and flavor with Spaghetti Squash Carbonara Bowls. This innovative take on the classic carbonara uses spaghetti squash as a nutritious, gluten-free base, providing a satisfying alternative to traditional pasta. Packed with fiber, vitamins, and a creamy sauce made from eggs and Parmesan, these bowls make for a perfect family dinner or guilt-free indulgence. Explore the steps to create this delicious dish that balances rich flavors with health benefits, ideal for any occasion!
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Ingredients
  

1 medium spaghetti squash

4 slices of bacon (or pancetta), diced

2 large eggs

1/2 cup grated Parmesan cheese

1/4 cup heavy cream

2 cloves garlic, minced

Salt and black pepper, to taste

1/4 teaspoon red pepper flakes (optional)

2 tablespoons fresh parsley, finely chopped (for garnish)

Olive oil for drizzling

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.

    Prepare the Spaghetti Squash: Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy fibers from the center. Drizzle a small amount of olive oil over the inside of each half and season generously with salt and black pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.

      Roast the Squash: Transfer the baking sheet to the preheated oven and roast the squash for 30-40 minutes, or until the flesh is tender and easily shreds into strands with a fork. After roasting, allow the squash to cool slightly before using a fork to scrape out the tender strands into a large mixing bowl.

        Cook the Bacon: In a large skillet over medium heat, add the diced bacon or pancetta. Cook for about 5-7 minutes, or until the bacon is crispy and golden. Once cooked, use a slotted spoon to remove the bacon, placing it on a paper towel-lined plate to drain excess fat. Keep the rendered bacon fat in the skillet.

          Sauté the Garlic: With the bacon fat still in the skillet, add the minced garlic. Sauté the garlic for 1-2 minutes, stirring frequently until it becomes fragrant, taking care to avoid burning it.

            Prepare the Sauce: In a small mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, black pepper, and red pepper flakes (if using). Mix until smooth and well combined. Set this mixture aside.

              Combine Ingredients: Add the shredded spaghetti squash strands to the skillet with the sautéed garlic. Toss to combine and let everything heat through for a minute. Remove the skillet from the heat. While the mixture is still hot, pour the egg mixture over the squash and quickly toss everything together. The residual heat will cook the eggs and create a creamy sauce that coats the squash strands.

                Add Bacon: Gently fold the crispy bacon into the spaghetti squash mixture, ensuring it is well distributed throughout the dish.

                  Serve: Spoon the spaghetti squash carbonara into individual bowls. Garnish each serving with freshly chopped parsley, additional Parmesan cheese if desired, and a sprinkle of black pepper for extra flavor. Enjoy this delicious and healthier twist on traditional carbonara!

                    Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings

                      Presentation Tips: For an appealing presentation, serve the carbonara in shallow bowls and consider adding a light drizzle of olive oil and a sprinkle of the red pepper flakes on top for an extra pop of color.