Spaghetti Squash “Carbonara”

Can anyone say DELICIOUS? I made this for my husband and I and he was less than excited for dinner that night. Needless to say, after we had both finished our bowls, he asked to take the leftovers to work the next day because he loved it so much. The best part? It’s SO EASY to make! A friend of mine made this and raved about it, so I knew I had to give it a shot.

1 medium sized spaghetti squash
6oz ham, cut into small strips crosswise
1 clove minced garlic
1/4 cup broth (vegetable or chicken)
2 egg yolks plus 1 whole egg
2tbsp low fat milk
1 cup Parmesan cheese (preferably grated)
S&P to taste
Parsley to taste



Preheat oven to 350. Prick the squash over with a fork and microwave for about 5 minutes to soften. Cut in half length-wise and place face down on a baking sheet with some EVOO.  Bake for about 45 minutes. Let cool and scoop out seeds and shred the squash with a fork. Transfer to a large bowl. In a saute pan over medium heat, cook the ham. Add garlic and saute for about a minute. Add the broth and cook until the liquid has evaporated. In a bowl, whisk the eggs, milk and Parmesan cheese. Season with salt and pepper to taste. Combine the eggs with the ham and garlic mixture, warming the eggs in the pan. (Be careful not to let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Top with parsley and serve.


The original recipe can be found here.



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