One of my coworkers swears by spaghetti squash; she cooks it all the time and uses it as a healthy substitute for pasta. I had never tried spaghetti squash before creating this recipe, but with her urging I bought the first spaghetti squash I saw and created a Spaghetti Squash Carbonara!
Tai, like me, was worried about how it would taste. Pasta is one of our favorite dinners and we were a bit apprehensive of a healthier substitute. But we found that we loved it! The squash has a sweet taste to it and pairs very well with the Scampi Butter by Epicurean Butter. The creamy buttery sauce is magnificent and the bacon…well who doesn’t love bacon 😉
Spaghetti Squash Carbonara
- 1 Spaghetti Squash
- 8 Bacon Slices
- 1/2 Cup Peas
- 2 Tbsp Scampi Butter by Epicurean Butter
- 2 Eggs
- 1/2 Cup Grated Parmesan Cheese
- 1 Tbsp Minced Garlic
- Preheat oven to 350. Split spaghetti squash in half and remove seeds.
- Place spaghetti squash halves face down on a baking sheet. bake for 30 minutes or until soft.
- Cut bacon into small pieces and brown in a pan. In a separate large pan cook garlic and peas in the Scampi Butter on a medium heat.
- Combine eggs and parmesan cheese in a small bowl. Remove squash from the oven and remove flesh with a fork. Add squash and egg mixture to the pan and let cook for 1 minute. Remove from heat, add bacon and enjoy!