Light Spaghetti Squash Carbonara is a healthy, low-carb and high-protein recipe with a little bacon for lots of richness. All of the great flavors of carbonara come together without all the fat and carbohydrates of the traditional pasta dish. The lightened up version is loaded with tender shrimp and creamy spaghetti squash for a dinner you can feel good about.
I just got an email in my inbox from Pizza Hut asking where I have been and offering me a free cookie to come back. Hahaha! Yes Pizza Hut, I have been away for awhile now, but that is a good thing…for my waistline at least! Instead I have been enjoying lightened up versions of classic comfort food like this carbanora, as well as Light Cheeseburger Quinoa Skillet, Creamy Chipotle Chicken Tomato Soup and so much more.
Don’t fret though Pizza Hut, I promise I will be back to enjoy all of your amazing new flavor combos on a cheat day some time very soon! 🙂
- 4 slices bacon, chopped (roughly ½ c.)
- ½ spaghetti squash
- 2 egg yolks
- 1 egg
- ¼ c. chicken broth
- ½ c. grated parmesan
- 1 lb. shrimp, uncooked
- Roast a whole spaghetti squash at 350° for 90 minutes. Cut in half and reserve half for another use. In a medium saucepan, cook the bacon over medium-high until crispy. Remove the bacon from the pan and add the chicken broth. Simmer over low heat for a few minutes.
- In a separate bowl whisk the eggs and Parmesan until smooth. Slowly add them to the pan with the chicken broth along with the spaghetti squash and cook over low heat for 3-5 minutes. Meanwhile, saute the shrimp with salt and pepper in a non-stick pan for 1-2 minutes on each side until they are pink and opaque. Top the spaghetti squash with the crispy bacon and cooked shrimp. Serve immediately.