Name: Spaghetti Squash Carbonara
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Italian
Ingredients: 4 cups spaghetti squash; Cooking spray; 1/3 cup chopped pancetta; 1/4 cup onion, finely chopped; 1 garlic clove, minced; 1/2 cup nonfat milk; 3 tbsp grated fresh Parmesan cheese; 1 tbsp fresh parsley, chopped; 1 tsp salt; 1/8 tsp freshly ground black pepper; 1/4 cup low sodium chicken broth, warmed; 1 large egg

By Kristen McCaffrey

247 CALORIES19.8g CARBS12.4g FAT16.1g PROTEIN

Spaghetti Squash Carbonara

PREP TIME: 45 Min

COOK TIME: 20 Min

TOTAL TIME: 1 Hours, 5 Min

Dinner

Ingredients

SERVINGS:

UNITS: USMETRICS

4 cups spaghetti squash
Cooking spray
1/3 cup chopped pancetta
1/4 cup onion, finely chopped
1 garlic clove, minced
1/2 cup nonfat milk
3 tbsp grated fresh Parmesan cheese
1 tbsp fresh parsley, chopped
1 tsp salt
1/8 tsp freshly ground black pepper
1/4 cup low sodium chicken broth, warmed
1 large egg

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Nutritional Information

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Nutritional Facts

Serving Size: 2 cups

Amount Per Serving

Calories 247

Calories from Fat 112

% Daily Value *

Total Fat 12.4g

19%

Saturated Fat 4.6g

23%

Monounsaturated Fat g

Polyunsaturated Fat g

Cholesterol 1176mg

39%

Sodium 1787mg

78%

Total Carbohydrate 19.8g

Dietary Fiber 3g

14%

Sugars 4.1g

Protein 16.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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Instructions

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Cook the spaghetti squash using your preferred method. To quickly cook the squash, pierce it all over with a knife as if you were cooking a potato. Then place on a microwave safe plate for ten minutes. Feel it to see if you can squeeze it easily. If not, continue to cook in 30 second increments until it is very tender. Let cool and then cut in half and shred the spaghetti squash. Set aside. You can also roast it.

Bring a medium skillet to medium high heat and coat with cooking spray. Add the Pancetta and cook for about 3 minutes or until just browned. Add the onion and garlic. Saute for another 3-4 minutes until lightly browned.

Meanwhile in a small bowl whisk together the milk, Parmesan cheese, parsley, salt, and pepper.

Add the spaghetti squash to the skillet. Pour over the cheese and milk mixture and toss to coat everything.

In a small bowl gently whisk the egg and warmed chicken broth. Gently add the egg to the skillet and stir constantly. Cook for 4 more minutes until the sauce thickens. Season with salt and pepper if needed.