Creamy Spaghetti Squash Carbonara

I first made this recipe a few years ago when I tried my first keto diet. I wanted pasta so bad and I found that spaghetti squash is a great substitute! I like to add extra vegetables like peas and mushrooms and even asparagus to my carbonara, and you can take it in any direction you like. Plus the addition of panchetta (or bacon) makes any meal better, in my opinion, but you can always omit that if you want a meatless option. This has turned into one of our regular meals at our house and it's pretty easy and quick to make. If I'm in the mood for regular pasta carbonara, I'll substitute whole wheat pasta for the spaghetti squash and it's just as delicious.

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Servings: 4-6

Prep Time: 20 min

Total Time: 1 hr

INGREDIENTS:

• 1 large spaghetti squash, halved and de-seeded

• 2 Tbsp olive oil

• Pinch of salt

• 1/2 tsp ground black pepper

• 1 cup diced pancetta (or 6 slices bacon, diced)

• 1 cup frozen peas + any other vegetables you'd like to add

• 2 large garlic cloves, finely diced or grated

• 3 eggs

• 1 cup shredded parmesan cheese

• 1/2 cup chopped parsley

DIRECTIONS:

1. Preheat oven to 400 degrees F. Prepare spaghetti squash halves buy placing them, skin side down, on a baking sheet lined with parchment paper or a silicon mat. Brush a Tbsp of olive oil over the insides of each half. Sprinkle with salt and pepper and roast in the oven for 45 minutes. Once done, allow to cool for 5 minutes before removing the meat of the squash and shredding the meat in a large bowl.

2. When the squash has about 10 minutes left to roast, begin preparing the other ingredients.

3. In a small bowl, beat eggs, parmesan, and parsley. Set aside.

4. In a large pan on the stove over medium heat, crisp up the pancetta (or bacon) for about 7 minutes. Remove pancetta from the pan and allow to set on a paper towel.

5. Remove all but about a Tbsp of grease from the pan and place back over medium heat. Add the peas, garlic, and any other vegetables to the pan and allow to cook, stirring occasionally, for about 5 minutes.

6. Add the shredded spaghetti squash and the cooked pancetta to the pan with the vegetables. Mix for about a minuted to combine everything. Remove from heat.

7. Carefully pour the egg mixture, a little at a time, on top of the ingredients in the pan. Mix well as you go so the egg doesn't have time to cook on the hot ingredients. I like to use tongs while I'm doing this.

8. This next part is optional, but I like to pour everything in a large colander and let it set in the sink for about a minute at this point. The spaghetti squash tends to get wet as it cooks, and doing this will allow extra moisture to be drained so your meal doesn't turn into soup.

9. Serve hot, with an extra sprinkle of parmesan and parsley on top!