Italians love carbonara sauce because the bacon and eggs used in the dish make it both savory and decadent. But this dish is guilt free! Just use extra lean turkey bacon instead of ham and low calorie Egg Beaters rather than whole eggs. Spaghetti squash takes the place of angel hair pasta, and only your waistline knows the difference!
- Preheat the oven to 425 degrees F. Coat a baking dish with vegetable oil spray. Place the squash skin side up in the pan and add enough water to come up about 1/4-inch. Cover with foil and bake until the squash is tender, about 1 hour.
- In a skillet, over medium heat, cook the turkey bacon first, about five minutes. Next, add the shallots and garlic until golden, about 10 minutes more. Add the white wine and cook until the liquid has completely evaporated.
- In a bowl, whisk the eggs beaters together with the cheese and the parsley. Season with salt and pepper. Combine the eggs with the bacon and veggie mixture, warming the eggs in the pan.
- Add the spaghetti squash and toss to combine. Serve immediately.