Roasted Spaghetti Squash Carbonora W/ Mushroom & Asparagus

April 4, 2018

Roasted Spaghetti Squash Carbonora W/ Mushroom & Asparagus

Print recipe
Serving Size 1 cup
Per Serving
Calories 160 kcal
Protein 10g
Total Carbohydrate 4g
Total Fat 12g
Fibre 1g

Ingredients

  • 2 Medium spaghetti squash (split in half)
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 6 thick slices bacon (roughly chopped)
  • 1/2 cup chicken broth
  • 3 Large egg yolks
  • 1 Large whole egg
  • 1 cup asparagus (roughly chopped)
  • 1 cup mushrooms (thinly sliced)
  • 2 clove garlic
  • 1 cup parmesan cheese or nutritional yeast if dairy free
  • 1/4 cup fresh parsley (roughly chopped)

Directions

Step 1
Preheat oven to 400 degrees. Coat the inside of each spaghetti squash halve with olive oil and sprinkle on 1 tsp of the salt, 1/4 tsp of the pepper, and the garlic powder. Place on a large baking pan and roast for 20 minutes. Add asparagus and mushrooms to pan and continue to roast for an additional 10 minutes until squash is golden brown and veggies are cooked. Remove from oven. Using a fork, scrape out spaghetti squash noodles. Set aside.
Step 2
Heat a large pot on low-medium heat and cook bacon until crisp. Remove from pan and reserve rendered fat. Lightly heat chopped garlic until fragrant. Reduce heat to low. Add spaghetti squash, asparagus, and mushrooms to pot. Gently mix together.
Step 3
Add chicken stock, egg yolks, whole egg, and remaining salt/pepper to a medium sized bowl. With heat still on low, add egg mixture to veggies. Gently cook for 2-4 minutes until sauce has thickened. Thin with more chicken stock if desired. Stir in parmesan cheese or nutritional yeast, sprinkle on reserved bacon, and top with fresh parsley. Serve immediately.
April 4, 2018 By