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In recent years, spaghetti squash has surged in popularity as a low-carb alternative to traditional pasta. This unique vegetable, which transforms into noodle-like strands when cooked, has captured the attention of health enthusiasts and culinary adventurers alike. As more people seek out nutritious and satisfying meal options, spaghetti squash serves as an ideal canvas for a variety of dishes. One such dish that perfectly embodies this fusion of health and flavor is Spaghetti Squash Carbonara Bowls. This recipe offers a delicious twist on the classic Italian carbonara, incorporating wholesome ingredients without sacrificing taste.

Spaghetti Squash Carbonara Bowls

Discover a delicious and healthy twist on a classic favorite with Spaghetti Squash Carbonara Bowls. This innovative recipe uses spaghetti squash as a low-carb alternative to traditional pasta, creating a satisfying and nutritious dish. Packed with protein-rich eggs, savory pancetta, and creamy Pecorino Romano cheese, each bite is a flavorful celebration. Perfect for health enthusiasts and food lovers alike, it delivers comfort without compromise. Enjoy this wholesome meal while embracing a healthier lifestyle!
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Ingredients
  

1 medium spaghetti squash

4 slices of pancetta or thick-cut bacon, diced

2 large eggs

1 cup grated Pecorino Romano cheese (plus more for garnishing)

1 clove garlic, minced

Salt and black pepper, to taste

Fresh parsley, chopped (for garnish)

Olive oil, for drizzling

Red pepper flakes (optional, for heat)

½ teaspoon of freshly ground black pepper (plus more for seasoning)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet lined with parchment paper.

      Roast the Squash: Roast the spaghetti squash in the preheated oven for about 30-40 minutes, or until tender and easily pierced with a fork. Once it’s done, let it cool slightly, then use a fork to shred the flesh into spaghetti-like strands; set aside.

        Cook the Pancetta: In a large skillet over medium heat, add the diced pancetta or bacon. Cook until crispy, about 5-7 minutes. Remove from heat and transfer to a paper towel-lined plate to drain excess fat. Leave about 1 tablespoon of fat in the skillet.

          Make the Sauce: In a bowl, whisk together the eggs, grated Pecorino Romano cheese, minced garlic, and black pepper until well combined.

            Combine Ingredients: On low heat, return the skillet with pancetta (along with its fat) to the stove. Add the spaghetti squash strands to the skillet, tossing to combine well with the pancetta. Remove from the heat.

              Add the Egg Mixture: While the squash is still warm but not boiling, quickly pour the egg mixture over the spaghetti squash, tossing vigorously to coat without scrambling the eggs. The residual heat will cook the eggs gently, forming a creamy sauce.

                Season: Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.

                  Serve: Divide the spaghetti squash carbonara into bowls. Top with additional Pecorino Romano cheese, a drizzle of olive oil, and freshly chopped parsley for garnish.

                    Enjoy: Serve immediately and enjoy your warm, comforting spaghetti squash carbonara bowls!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings