Spaghetti Squash Chicken Carbonara

A tasty, low carb spaghetti version of one of my favorite pasta dishes! Spaghetti Squash Chicken Carbonara is a filled with smokey bacon, parmesan cheese, and fresh parsley with sautéed chicken throughout it. You won't even miss the pasta, this grain free dish is so good!

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 457kcal

Author Lauren

Equipment

Ingredients

1 large spaghetti squash 3-4 pounds, halved and seeds removed
1 tablespoon olive oil
2 large eggs
½ cup shredded Parmesan
5 slices bacon diced
4 cloves garlic minced
2 pounds of chicken breast halved to form cutlets.
Kosher salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley leaves

Instructions

PREHEAT THE OVEN TO 350˚. Brush inside of spaghetti squash with olive oil and season with salt and pepper. Place the halves, skin side up, on a baking sheet and roast for 30-40 minutes or until the squash is tender.
ONCE THE SPAGHETTI SQUASH HAS COOLED enough to handle, use a fork to shred the squash from one side to the next, creating spaghetti strings.
IN A SMALL BOWL, whisk together eggs, garlic and Parmesan and set aside.
HEAT A LARGE SKILLET OVER MEDIUM HEAT. Add bacon and cook until almost crispy, about 6 minutes. Spoon out bacon pieces and all but 1 tablespoon of drippings into a small bowl and set aside.
SEASON CHICKEN BREAST CUTLETS WITH SALT AND PEPPER ON both side. Add the cutlets to the remaining bacon drippings over medium heat and cook on 5 minutes per side, or until juices run clear for the chicken breasts.
REMOVE THE CHICKEN BREASTS FROM THE PAN and allow to cool before cutting into ¾-inch slices.
QUICKLY STIR IN SPAGHETTI SQUASH, bacon with drippings and egg mixture, and gently toss to combine.
ONCE THE EGG MIXTURE HAS COOKED, add chicken slices and parsley. Serve immediately, garnished with parsley, if desired.

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