Spaghetti Squash Carbonara with Tomatoes, Asparagus, and Sausage - Slender Kitchen
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Spaghetti Squash Carbonara with Tomatoes, Asparagus, and Sausage

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369
Calories 
23g
Carbs 
17g
Fat 
30g
Protein 
8
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content

Recipe

You will never believe this creamy low carb Spaghetti Squash Carbonara with Tomatoes, Asparagus, and Sausage is actually a healthier version of your favorite rich, indulgent Carbonara with under 400 calories.

For years I was always afraid to make Carbonara for fear of making everyone sick with a contaminated raw egg. That's until I saw a cooking demonstration a couple of weeks ago and was assured multiple times that the egg fully cooks as long as the pasta, or in this case squash, is piping hot when you mix it in. Now with my fears in check, I am loving making this creamy indulgent Spaghetti Squash Carbonara at home. It tastes just like the real thing but without all the extra calories from the pasta. And the addition of tomatoes, asparagus, and chicken sausages adds more good for you veggies and plenty of protein to make it a healthy, well rounded meal you will definitely love.

Prep Time

Spaghetti Squash Carbonara with Tomatoes, Asparagus, and Sausage

2
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U large spaghetti squash
  • 1 tbsp. olive oil
  • 4 U lean chicken sausages, sliced
  • 1 lb. asparagus, chopped
  • 3 U garlic cloves, minced
  • 2 cups cherry tomatoes, halved
  • 2/3 cup Parmesan cheese
  • 2 U eggs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup fresh basil

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 369
Calories from Fat 149
% Daily Value *
Total Fat 17g
26%
Saturated Fat 7g
33%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 171mg
57%
Sodium 1 150mg
50%
Total Carbohydrate 23g
8%
Dietary Fiber 6g
22%
Sugars 11g
Protein 30g

Directions

  1. Pierce your spaghetti squash all over with a knife. Microwave for 8-12 minutes until soft to the touch. Carefully open, scoop out the seeds, and pull into strands using a fork. You can also roast it in the oven.
  2. In a bowl, whisk together the Parmesan, salt, pepper, and egg.
  3. Meanwhile, heat the olive oil in large nonstick skillet over medium-high heat. Add the sausage and asparagus and cook for 3 minutes. Add the garlic and cook for 1 minute. Finally add the tomatoes and cook for 5 minutes until tender.
  4. When the squash is ready, immediately stir into the egg and Parmesan mixture. The egg will cook as it is stirred into the squash. Add tomatoes and asparagus, tossing until sauce thickens. Stir in the basil.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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