Spaghetti Squash Carbonara
Servings: 2
Ingredients
- 2 lb Spaghetti Squash
- 2 Tbsp Olive Oil
- 4 oz Bacon chopped into 1/2" strips
- 2 cloves Garlic minced
- 1 Egg
- 2 Tbsp Full Fat Coconut Milk
- 1/2 tsp Sea Salt
- Cracked Black Pepper to taste
- 2 Scallions Sliced
Instructions
- Preheat oven to 375 F.
- Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.
- Drizzle the inside of the squash with olive oil and place face down on a baking dish.
- Bake for 40 minutes, or until the squash is tender. Let cool, face up for about 5 minutes.
- With a fork, scrape out the squash. It should look like fine spaghetti.
- Lay a layer of paper towel out and place the spaghetti out in a thin layer to let some of the moisture get soaked up.
- While the spaghetti sits, cook the bacon in a large pan on medium heat.
- Whisk the egg, coconut milk and salt together in a small bowl. Set aside.
- When the bacon is cooked, remove all but 2-3 Tbsp of bacon fat from the pan.
- Add the garlic to the pan and saute for 2 minutes.
- Add the spaghetti to the pan and toss in the bacon fat and cook over medium-low for about 5 minutes to reheat. Remove from heat.
- While stirring the spaghetti constantly, slowly pour in the egg mixture. Continue stirring until the sauce has thickened, about 3 minutes.
- Top with green onions and cracked black pepper.