Spaghetti Squash Carbonara
Spaghetti Squash Carbonara is a great alternative to a traditional pasta dish. Naturally Gluten Free and definitely delicious!
- 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!