Spaghetti Squash Chicken Carbonara
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 400F. Trim ends of spaghetti squash and slice into 1-inch thick rings. Remove seeds. Brush both sides of rings with oil and sprinkle with salt and pepper. Roast until tender but not mushy, 25 – 30 minutes. Remove from oven and let cool on tray for 15 minutes before separating spaghetti strands, discard skin.
Stir egg and yolk with parmesan in a small bowl and set aside.
Cook bacon in a large sauce pan over medium heat until crisp, 8 -10 minutes. Using a slotted spoon, remove bacon to paper towel lined dish to drain. Reserve fat in pan and add chicken. Cook until golden and no pink remains, 6 – 8 minutes.
Add garlic to pan and cook until fragrant, about 1 minute. Add bacon and spaghetti and toss to coat in bacon fat.
Heat broth and set aside.
Remove pan from heat and add in egg mixture, quickly stirring to thicken but not scramble. Stir in broth and green onions.
Serve sprinkled with more parmesan cheese.
|Saturated Fat||4.9 g|
|Per serving||% Daily Value|