Whole30 Spaghetti Squash Carbonara

This Whole30 Spaghetti Squash Carbonara is an egg free, dairy free, and grain free version of the classic Italian dish!

Course Dinner

Cuisine Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 811kcal

Author Mary Smith

Equipment

blender

Ingredients

1 large spaghetti squash cut in half, seeds removed
1 pack sugar free bacon about 8-10 strips
1 cup peas frozen or canned

Carbonara Sauce

1 cup raw, unsalted cashews
½ cup full fat coconut milk
½ cup chicken broth
2 cloves garlic
1 tbsp nutritional yeast
1 tbsp lemon juice
¾ tsp sea salt
¼ tsp black pepper

Instructions

Preheat your oven to 400 degrees. Line 2 baking sheets with foil. Place the spaghetti squash halves cut-side down on one baking sheet. Bake for 35 minutes.
Combine all of the sauce ingredients in a high-powered blender and blend on high for 30 seconds - 1 minute or until the sauce is very creamy and no chunks remain.* Set the sauce aside.
Add the bacon strips to the 2nd baking sheet and add it to the oven when the squash has 15 minutes of cook time remaining. Keep an eye on the bacon - it may be done sooner than 15 minutes.
Cook the peas according to the package directions and set aside.
Drain the bacon on a paper towel lined plate, then cut or crumble it into 1 inch pieces.
Use a fork to scoop the spaghetti squash strands out and place them in a large skillet on the stove. Add the bacon, peas, and sauce to the skillet. Toss everything together over medium heat for a few minutes. Serve with chopped parsley, if desired. Enjoy!

Notes

*If you do not have a high powered blender, I recommend soaking the cashews in hot water for 30 minutes. Drain and rinse before adding to the blender.

Nutrition