Avocado Squash Carbonara
Tender strands of spaghetti squash tossed with a creamy avocado, egg, Parmesan, and chicken broth sauce, then finished with crispy bacon and fresh parsley. A lighter, low-carb variation inspired by Italian carbonara.
Equipment
- blender
- Fork
- Frying pan (large)
- Mixing Bowl, Medium
- Paper towels
- Serving dish, large
Ingredients
- 1 medium avocado ripe, peeled and pitted
- 2 slices bacon sugar-free
- ¼ cup chicken broth
- 1 large egg
- 2 teaspoons olive oil
- 1½ tablespoons Parmesan cheese grated
- ¼ cup parsley fresh and chopped
- ¼ teaspoon salt
- 1 spaghetti squash 700 g, halved and seeded
Instructions
- Preheat the air fryer to 190°C (374°F) for 3 minutes.
- Rub the olive oil over both halves of the spaghetti squash.
- Place the squash in the ungreased air fryer basket, cut-side down, and cook for 25 minutes.
- Meanwhile, blend the avocado, chicken broth, egg, Parmesan cheese, and salt until smooth. Set aside.
- Cook the bacon in a large frying pan over medium heat for 5 minutes, until crispy.
- Transfer the bacon to paper towels and let cool for 5 minutes, then crumble.
- Transfer the cooked squash to a cutting board and let cool for 5 minutes, until easy to handle.
- Use a fork to gently pull the spaghetti-like strands from the squash.
- Transfer the squash strands to the same frying pan.
- Add the avocado mixture and parsley and cook over medium heat for 2 minutes, tossing until the squash is evenly coated and the egg mixture is thoroughly cooked.
- Add the crumbled bacon and toss gently.
- Transfer to a large serving dish and serve warm.
Notes & Wine Advice
Serving Suggestions
Serve Avocado Squash Carbonara warm as a lighter alternative to traditional pasta. It works well as a Dinner or alongside a fresh vegetable dish from the Vegetables collection. For a larger meal, combine it with a simple Salad.Variations
For extra Parmesan flavour, sprinkle a little grated cheese over each serving. You can also increase the parsley for a fresher finish. For a more substantial version, add extra crispy Bacon. Keep the basic avocado sauce simple so it remains creamy without overpowering the spaghetti squash.Storage and Reheating
Store leftovers in a covered container in the refrigerator. Because the recipe contains cooked egg, chicken broth, bacon, and avocado, refrigerate it promptly. Reheat gently in a Stove Top pan until thoroughly heated. The avocado sauce may darken slightly during storage, so this dish is best eaten freshly prepared.Wine Advice
A crisp Sauvignon Blanc is a good match for the creamy avocado, Parmesan, parsley, and bacon. Its fresh acidity cuts through the richness while remaining light enough for the spaghetti squash. Explore suitable wines at René’s Wijnbeleving.Nutrition values
Serving: 225 gr | Calories: 235 kcal | koolhydraten: 16 g | Eiwitten: 8 g | Vet: 17 g | Verzadigd vet: 4 g | Natrium: 420 mg | Suiker: 6 g