Spaghetti Squash Carbonara
Have you ever tried spaghetti squash? It’s a great swap for pasta and goes with a variety of different sauces. I’ve made it with pesto, bolognese, regular tomato sauce and for this recipe, carbonara! Carbonara is definitely one of my favorite kinds of pasta but is known to be super rich. I like to lighten up the recipe by eliminating the cream, adding veggies and of course using the spaghetti squash vs. pasta. With fall being the perfect time to get your squash on, why not try this recipe? I also included a vegan-friendly spaghetti squash at the end!
Ingredients to make Spaghetti Squash Carbonara
1 spaghetti squash
1 bunch of kale, roughly chopped
1 cup julienned sundried tomatoes
1 white onion diced
3-4 eggs, depending on how big the squash is
1/4 cup freshly grated parmesan cheese
1 garlic clove
salt & pepper to taste
How to make spaghetti squash carbonara:
Preheat oven to 400. Cut spaghetti squash in half and remove the ‘guts’ like you would a regular squash. Line a baking sheet with parchment paper and put the squash halves facing up so you can drizzle the insides with salt pepper and olive oil. Then cut the garlic clove in half place both on the sheet and flip the squash halves over so that each half covers a clove to cook. Bake in oven for 40 minutes. You will know it is ready when you take out the squash and use a fork to easy peel the squash. It’s like magic! You literally peel out strands of ‘spaghetti’. You can also taste it to test consistency. It isn’t going to be as soft as pasta but try to get it to an ‘al dente’ texture.
While the spaghetti squash is cooking, sauté the kale, sun dried tomatoes and onions in a pan with olive oil until the onions are translucent and kale is wilted. Keep the veggies in the pan and add the spaghetti squash once it is cooked. Make sure the pan is hot when you do the next step because it will help the eggs cook faster.
Crack the eggs into a bowl and whisk. Then pour into the spaghetti squash mixture a little bit at a time. Switch between adding the eggs and the parmesan cheese and constantly stir. Once you have added all of the eggs and cheese, stir until the eggs are cooked which will only take a couple minutes if the pan is hot!
To serve you can either top with an egg yolk or as is!
If you are looking for a vegan-friendly option just skip the eggs and parmesan cheese! Follow the same instructions for cooking the spaghetti squash and veggies. To serve, toss the cooked spaghetti squash with a drizzle of olive oil, salt and pepper. Then place the kale, onion and sundried tomato mixture on top.