Spaghetti Squash Carbonara

This is absolutely one of my favorite dishes of all time. It tastes so bad for you in a really good way, but in fact is really low in calories and carbs. When you think of carbonara your brain automatically turns to pasta, I used spaghetti squash instead to lighten the dish. I think it actually makes it better than with pasta because it’s not so heavy and rich.


1 spaghetti squash
1/2 cup of frozen peas
5 slices of prosciutto chopped into small pieces ( you could also use bacon or ham)
4 tablespoons of butter
1 cup of heavy cream
1/2 cup of  grated parmasan cheese
1/4 tsp of nutmeg
1/2 tsp garlic powder
salt and pepper


I start with cooking the spaghetti squash until tender. There are many ways to do this, my favorite way is to roast it in the oven at 375 for 1 hour. I have been really fancy with this dish before and after scooping out the squash carefully I save the shells to refill with the mixture and use as a baking vessel. This will really impress anyone you serve it to! While the squash is roasting I make the sauce. Start with the butter and heavy cream, bring just to a boil. Make sure you watch this closely because it will happen very fast. Reduce the heat and reduce until thickened ( the sauce should just coat the back of a spoon) add the nutmeg, garlic powder, salt, and pepper. Next while whisking constantly add the parmasan cheese a little at a time to make sure it gets incorporated properly and doesn’t get lumpy. Combine all ingredients in a mixing bowl and lightly toss. Transfer mixture into either the squash shells or baking vessel of your choice, this time I used small ramekins. Sprinkle with some parmasan cheese and bake in a 375 degree oven for 25 minutes or until brown and bubbly. This will make 4 servings. According to this recipe has 430 calories, 8g of carbs, 38g of fat, and 10g of protein per serving. Enjoy!