If you happen to have a spaghetti squash, you’ll want to make this healthy, but super simple spaghetti squash carbonara!
While traditional spaghetti carbonara isn’t complicated, the addition of eggs always scared me off a little. And this, coming from a person who LOVE’S eggs! I just didn’t see why I would add eggs to spaghetti!
So, my even MORE simplified version of spaghetti carbonara just includes the perfect blend of ham, peas, parmesan cheese and mushrooms.
And then, to lower the calories, I’ve replaced the pasta noodles with spaghetti squash!
100 grams of spaghetti squash has only 31 calories. That’s a great nutritional bang for your calorie buck, as compared to 131 calories per 100 grams of pasta.
Depending on the size, I can get 300-400 grams in one spaghetti squash. But that still leaves you under 100 calories.
For the full meal, I got 299 calories, 31 grams of carbs, 20 g protein, and 13 g fat.
How to make SIMPLE spaghetti squash carbonara
To make this spaghetti carbonara dish using a spaghetti squash, first you’ll want to prep your spaghetti squash.
- Cut the squash in half, lengthwise, and scrape out the seeds.
- Place on a baking dish and bake at 375 for about 1 hour.
- Once it’s finished baking, you should be able to scrape the flesh with a fork and it will shred into spaghetti like strands.
- To save calories, and still get a buttery flavor, spray the spaghetti squash noodles with butter flavored cooking spray. (check out my post about how to count calories for weight loss here.)
- Sprinkle with salt.
- Top squash with leftover ham, thawed peas, and parmesan cheese.
- Return to the oven and bake 10 more minutes, or until the cheese is melted.
- While the spaghetti squash is in the oven for the second time, sauté some mushrooms in a skillet with some butter flavored cooking spray and salt.
- Top the baked spaghettis squash with the mushrooms.
- EAT AND ENJOY!
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