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Spaghetti Squash Carbonara

Name: Spaghetti Squash Carbonara
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2 servings
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 Feb 10, 2014

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source: slenderkitchen.com

Right

247

Calories

19.8g

Carbs

12.4g

Fat

16.1g

Protein

Weight Watchers^® SmartPoints™

(6 PointsPlus^®)

Recipes Content

Recipe

Italian, Spaghetti Squash, 250 Calories, Egg, Freezer Friendly, Holiday, Kid Friendly, Make Ahead, Pasta, Quick and Easy, Vegetable

Dinner

Gluten Free, Low Carb, Weight Watchers^®

Rating: 0 - 0 comments

Pasta Carbonara has been one of those recipes that I have been thinking about trying to lighten up forever, but have always been a bit gun shy. Between the raw egg, cheese, cream, and incredibly velvety texture of a true Carbonara, I wasn’t sure if it was one of those dishes that just shouldn’t be messed with. However my competitive nature got the best of me so I started testing recipes and fell in love with this one from Cooking Light. I decided to use spaghetti squash in place of traditional pasta because I love the taste of spaghetti squash with Parmesan cheese and pepper, but regular pasta would work as well. I also went the traditional route and used pancetta, but you could easily substitute in bacon. Happy eating.

Prep Time

Spaghetti Squash Carbonara

Prep Time:

45 min

Cook Time:

20 min

Total Time:

1 HOUR 5 MINUTES

Ingredients

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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Nutritional Facts

Serving Size:

2 cups

Amount Per Serving

Calories 247

Calories from Fat 112

% Daily Value *

Total Fat 12g

19%

Saturated Fat 5g

23%

Cholesterol 1 176mg

39%

Sodium 1 787mg

78%

Total Carbohydrate 20g

Dietary Fiber 3g

14%

Sugars 4g

Protein 16g

Directions

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.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.