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In the realm of healthy eating, spaghetti squash has emerged as a versatile alternative to traditional pasta. This unique vegetable, with its stringy, noodle-like flesh, not only offers a satisfying texture but also serves as a low-calorie option that fits seamlessly into a variety of dietary preferences. Whether you're following a gluten-free regimen, reducing carbohydrates, or simply looking to incorporate more vegetables into your meals, spaghetti squash is a fantastic choice.

Spaghetti Squash Carbonara Bowls

Discover a deliciously healthy twist on a classic with Spaghetti Squash Carbonara Bowls. This recipe swaps traditional pasta for the unique texture of spaghetti squash, making it a low-calorie, gluten-free alternative. Combining the rich flavors of carbonara—creamy sauce, crispy bacon, and savory cheese—this dish retains all the indulgence without the calories. Enjoy a nutritious meal that easily fits into any dietary preference while still satisfying your cravings. Perfect for a cozy dinner or meal prep!
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Ingredients
  

1 medium spaghetti squash

4 slices of thick-cut bacon or pancetta, chopped

2 large eggs

1 cup grated Pecorino Romano cheese, plus extra for serving

2 cloves garlic, minced

1 teaspoon freshly cracked black pepper

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Salt to taste

Instructions
 

Roast the Squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Drizzle the inside with olive oil and sprinkle with salt. Place the squash cut side down on a parchment paper-lined baking sheet. Roast in the oven for 30 to 40 minutes, or until the flesh is tender and easily shredded with a fork.

    Cook the Bacon: While the squash is roasting, heat a large skillet over medium heat. Add the chopped bacon or pancetta and cook until it becomes crispy, about 6 to 8 minutes. Once done, use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels, leaving the rendered bacon fat in the skillet.

      Sauté Garlic: In the same skillet with the leftover bacon drippings, lower the heat slightly and add the minced garlic. Sauté for about 1 minute, stirring frequently until fragrant, making sure the garlic does not burn.

        Prepare the Sauce: In a medium-sized mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and freshly cracked black pepper until well combined. Set this mixture aside for later use.

          Combine Ingredients: Once the spaghetti squash is finished roasting, use a fork to scrape the flesh into strands. Add the shredded squash to the skillet containing the sautéed garlic. Gently toss everything together to evenly combine and heat through, then remove the skillet from the heat source.

            Finish the Dish: With the skillet off the heat, quickly pour in the egg and cheese mixture while tossing continuously. The goal is to use the residual heat of the spaghetti squash to create a creamy sauce without scrambling the eggs. If the sauce is too thick, add a splash of reserved pasta water or a bit more olive oil to loosen it.

              Serve: Portion the spaghetti squash mixture into individual bowls. Top each bowl with the crispy bacon, a generous sprinkle of extra grated Pecorino Romano cheese, and a scattering of fresh chopped parsley for garnish.

                Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings

                  Presentation Tips: For an elegant touch, serve the bowls on a rustic wooden board and offer extra cheese and chopped parsley in small dishes on the side for guests to add as they wish. Enjoy the vibrant colors and textures!