Spaghetti Squash Carbonara
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- 4 cups spaghetti squash
- Cooking spray
- 1/3 cup chopped pancetta
- 1/4 cup onion, finely chopped
- 1 U 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 U large egg
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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.
* 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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