Spaghetti Squash Carbonara Diabetic
Transform your pasta night with this low-carb, diabetic-friendly Spaghetti Squash Carbonara! Featuring tender roasted spaghetti squash as a nutritious stand-in for traditional pasta, this recipe delivers all the creamy decadence of classic carbonara with a healthy twist. The rich, velvety sauce is crafted from eggs, Parmesan cheese, and a splash of unsweetened almond milk, while crispy turkey bacon and fragrant garlic pack big flavor without excessive carbs or sodium. Perfectly seasoned and finished with a sprinkle of fresh parsley, this wholesome dish is quick to prepare, with just 15 minutes of prep time and 40 minutes of cooking. Ideal for those managing diabetes or anyone looking for a gluten-free, guilt-free indulgence, this recipe is as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 1 tablespoon Olive oil
- 6 slices Turkey bacon (low-sodium), diced
- 3 cloves Garlic, minced
- 2 large Eggs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Unsweetened almond milk
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and place the halves cut-side down on the prepared baking sheet.
Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, heat a large skillet over medium heat. Add the diced turkey bacon and cook until crispy, about 4-5 minutes. Remove the bacon from the skillet and set aside, leaving about 1 teaspoon of rendered fat in the skillet.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant. Remove from heat.
In a mixing bowl, whisk together the eggs, grated Parmesan cheese, unsweetened almond milk, salt, and black pepper until smooth. Set aside.
Once the spaghetti squash has finished roasting, use a fork to gently scrape the flesh into spaghetti-like strands. Transfer the strands to the skillet with the garlic.
Place the skillet over low heat and quickly stir in the egg mixture, tossing continuously to coat the squash evenly. The heat from the squash will cook the eggs and form a creamy sauce.
Stir the cooked turkey bacon back into the skillet and mix well to combine.
Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 67.3 g | 24% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 25.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 795 mg | 61% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
