Squash Carbonara Recipe

This is a very yummy dinner to serve your family and friends. For those eating a gluten free diet, this is one more to add to your list.

  • 2 large Spaghetti squash
  • 1 tbsp. olive oil
  • 3/4 cup crisp cooked bacon bits
  • 2 cloves minced garlic
  • 1/2 cup sugar snap peas, cut in 1″ widths
  • 1 large egg
  • 6 tbsp. heavy cream (whipping cream)
  • 1 cup Asiago cheese, grated
  • pinch of salt

Preheat oven to 375 degrees.

Cut the squash in half, lengthwise and remove all the seeds/fibers. Place on a parchment lined baking sheet, cut side down and bake for about 35-40 minutes. A fork should pierce the skin easily.

Heat the oil in a frying pan and saute the garlic and bacon bits for about 3 minutes.

Add the peas and cook for about 4 minutes until the colour turns a bright green. Remove from the heat.

Whisk together the cream, eggs and cheese in a bowl until well blended.

When the squash has cooked, pull the strands out with a fork to make your spaghetti. While still hot, stir in the cheese mixture and then the bacon/garlic mixture.

Garnish with more cheese if you can handle it and a sprig of fresh parsley.


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