Spaghetti Squash Carbonara
Cook
Total
Yield 3 serving
This 7 ingredients spaghetti squash carbonara comes together in less than 15 minutes and will make you smile with each bit. Simple goodness lightened up!
Ingredients
- 2 eggs
- 1/4 C coconut milk
- 1 spaghetti squash, roasted and flesh removed*
- 6 pieces of bacon, diced
- kale, sliced into ribbons ( I used lacimoto kale)
- 1/3 C parsley, chopped
- 2 cloves of garlic, minced
- 1 shallot, minced
- salt + pepper
Instructions
- In a large skillet on medium heat, brown the bacon till it just begins to crisp up. Remove to a paper towel lined plate. Reserve oil in the pan.
- Add the minced shallots and garlic to the pan. Saute till fragrant; approx. 3-4 minutes.
- Add the sliced kale to the skillet. Saute till crisp. Season with a pinch of salt and pepper.
- Add the cooked spaghetti squash and stir around till it warms up. Mix in the cooked bacon.
- Egg Mixture: whip the eggs and coconut milk till smooth and frothy.
- Add the egg mixture the the skillet and stir constantly so the egg mixture thickens and coats the squash and kale.
- Serve immediately with a handful of chopped parsley.
Notes
I used leftover spaghetti squash. It had dried a little and was easier to work with.
Recipe by First and Full at https://firstandfull.com/spaghetti-squash-carbonara/