Spaghetti squash carbonara

Chef: Domini Kemp
Prep: 20 mins
Cook: 50 mins
Spaghetti squash carbonara
A healthy twist on the Italian classic

600g spaghetti squash
4 tbsp butter or ghee
200g Chinese cabbage, cored and shredded
4 garlic cloves, crushed
1 tsp ground turmeric
1 tsp ground cumin
Salt and pepper
2 egg whites
90g grated unpasteurized Parmesan cheese
300g streaky bacon rashers, cut into small lardons
4 egg yolks
4 tbsp chopped fresh chives

Preheat the oven to 180°C. Cut the spaghetti squash in half lengthwise and remove the seeds. Brush the inside with 2 tbsp of the melted butter or ghee and place cut side up in a baking dish. Roast for 30-40 minutes, until soft.

In the meantime, melt the remaining 2 tbsp of butter or ghee in a frying pan and gently fry the cabbage and garlic. Season with the turmeric, cumin and some salt and pepper, then remove from the pan and set aside in a bowl.

Whisk together the egg whites and Parmesan cheese and set aside.

Heat a frying pan and cook the bacon over a medium heat until crisp. Remove the bacon when done, but leave the bacon fat in the pan.

Once the spaghetti squash has cooled down, use a fork to scrape out the squash strands from the skin. Add the squash to the pan with the bacon fat along with the fried cabbage and cook over a medium heat for 2-3 minutes. Remove from the heat and pour in the egg white and Parmesan mixture and the bacon, stirring constantly.

Divide the spaghetti/cabbage mix into four bowls and place an egg yolk on top of each bowl, finishing by garnishing with chives. If you prefer having a well-cooked egg yolk, then add it at the same time as you stir in the egg white and Parmesan mix. It does give it in at the very end. 

Serves
4

Preparation Time
20 minutes

Cooking Time
50 minutes

Main ingredients
Eggs, Pasta & Noodles, Pork, Vegetables

Recipe Type
Healthy, Lunch Box, One Pot

Special Info
Gluten free

Level of Difficulty
Easy

Spaghetti squash have a relatively short season. Spiralised courgettes work just as well here.

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