Spaghetti Squash with Avocado Carbonara
Spaghetti alla carbonarais a fantastically rich southern Italian meal. It almost tastes like analfredo; however, there is no cream used. The creaminess comes from the eggsand the Parmesan cheese. In this dish, there is avocado added for healthy fatand the carb-filled pasta is replaced with spaghetti squash.
Ingrediënten
- 2 teaspoons olive oil
- 1 700 gram spaghetti squash, halved and seeded
- 1 medium ripe avocado peeled and pitted
- ¼ cup chicken broth
- 1 large egg
- 1 ½ tablespoons grated Parmesan cheese
- ¼ teaspoon salt
- 2 slices sugar-free bacon
- ¼ cup chopped fresh parsley
Instructies
- Preheat air fryer at 190°C for 3 minutes.
- Rub olive oil over both halves of spaghetti squash.
- Place flat sides down in ungreased air fryer basket.
- Cook for 25 minutes.
- While squash is cooking, blend together avocado, chicken broth, egg, Parmesan cheese and salt in a medium bowl.
- Set aside.
- In a large frying pan, cook bacon over medium heat for 5 minutes until crispy.
- Transfer cooked bacon to a paper towel to cool for 5 minutes, then crumble.
- Transfer cooked squash to a cutting board and let cool for 5 minutes until easy to handle.
- Using a fork, gently pull strands out of squash.
- Transfer strands to same frying pan.
- Add avocado mixture and parsley to frying pan.
- Over medium heat, toss spaghetti squash with sauce for 2 minutes until well coated.
- Add bacon crumbles.
- Transfer to a large serving dish and serve warm.
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