This spaghetti squash carbonara with chicken is full of flavor and has only 5 net carbs per serving.
Can we talk about irrational fears for a moment? I have a couple and my daughters have seemed to have acquired the irrational fear gene as well. One daughter is terrified of tornadoes and volcanoes and tsunamis. She is frequently looking at weather apps and Googling the nearest active volcanoes. Um, we live in Arizona. I think there has been a total of maybe two tornadoes here in the past 50 years, there are no active volcanoes and we aren’t close enough to any ocean to be swept away by a tsunami. Regardless, these fears are mentioned daily. The other kid, well she says she gets a pain in her stomach when she thinks about supernovas. Yep, she is totally freaked out by the possibility of the sun exploding. I get it, all those natural disasters are freaky and we have absolutely no control over those things.
So how does this relate to spaghetti squash? Well I have an irrational fear about spaghetti squash. Not the actual squash, but cutting the squash. I keep thinking about spaghetti squash inflicted knife wounds. Those suckers are hard to cut in half and I’m so afraid of getting impaled by a knife! I think the fact that I work at the local trauma hospital doesn’t help. Ugh! There has to be an easier method to cut spaghetti squash in half. Any ideas?
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This gorgeous spaghetti squash was sent to me from Melissa’s Produce. I will admit that I love Melissa’s and I stalk the site regularly for amazing produce finds. You should totally check out the guacamole with finger limes that I made on my other blog.
Well, I did manage to get it cut in half without stabbing myself. That is the first part in preparing spaghetti squash. Then it’s just about scraping out the seeds, drizzling with a little olive oil, salt and pepper. Then bake at 400F for an hour. You could just eat it like that, it is delicious. Of course we aren’t stopping here.
Pull the squash out of the oven and let it cool. Once it’s cooled a bit, fluff up the squash with a fork. While it’s cooling prepare the bacon and the chicken if it’s not prepared ahead of time. I like to bake it in the oven on a foil lined cookie sheet at 400F for about 12 minutes or until cooked. I find the oven method much easier to clean up than frying it. You only need five strips. Once the bacon is ready, remove from the grease. Use about four tablespoons of the residual grease and put in a large pan. Add garlic and diced onion and heat on medium. Stir in spaghetti squash and shredded chicken breast and heat over medium for about five minutes. In a separate bowl mix together eggs, Parmesan cheese, and heavy cream. Add the egg mixture to the pan and stir into the spaghetti squash and chicken mixture, coating everything, reduce heat to a simmer, and stir frequently for about five minutes.
Add in the bacon pieces, green onion and Italian parsley and serve the spaghetti squash carbonara with chicken with a sprinkle of Parmesan on top!
Tip ~ Cook the squash, chicken and bacon ahead of time, then the dish is really quick to prepare!
- 1 medium spaghetti squash
- 2 chicken breasts, cooked and shredded
- 2 whole eggs, plus 2 yolks
- 2 garlic cloves, minced
- 1/3 cup Parmesan cheese, grated
- 1/4 cup heavy whipping cream
- 5 slices bacon, cooked and crumbled
- 1/4 cup fresh Italian parsley
- 1/4 cup green onion, chopped
- 2 tablespoons olive oil
Halve the spaghetti squash and scrape out the seeds. Drizzle with olive oil and sprinkle some salt and pepper. Bake in oven at 400F for 50 minutes to one hour until tender. It should be very easy to scrape out squash with a fork. Let spaghetti squash cool for a few minutes.
Prepare the chicken if not already cooked, and the bacon. Reserve 3 tablespoons of bacon grease. In a large pan, heat up minced garlic in the bacon grease on medium heat. Add spaghetti squash and cooked chicken and cook for five minutes.
While the squash and chicken are warming up, mix together eggs, egg yolks, heavy cream and Parmesan cheese in a separate bowl.
Reduce the heat on the squash to low and stir in egg mixture. Combine thoroughly and heat for another 5 minutes. Stir in crumbled bacon, green onion and parsley. Salt and pepper to taste.
Nutrition Information:Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 218 Total Fat: 13g Saturated Fat: 4.8g Unsaturated Fat: 6.6g Cholesterol: 145mg Sodium: 469mg Carbohydrates: 6.2g Fiber: 1.2g Sugar: 2.3g Protein: 19.1g
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