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Healthy Scallop Spaghetti Squash Carbonara
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4.75 from 4 votes

Healthy Scallop Spaghetti Squash Carbonara

This Healthy Scallop Spaghetti Squash Carbonara is made with turkey bacon, peppers and mushrooms with a delicious cream sauce for an easy weeknight dinner!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Clean Eats
Servings: 4 servings
Calories: 399kcal

Ingredients

  • 1 tbsp olive oil
  • 2 spaghetti squash

Carbonara sauce

  • 1 tsp olive oil
  • 4 slices turkey bacon
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 8 mushrooms thinly sliced
  • 1/2 cup green pepper diced
  • 1/2 cup red onion, diced
  • 1 tbsp flour
  • 1/2 cup chicken broth
  • 2 tbsp heavy cream
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup Parmesan cheese
  • 1 bag Marina Del Rey Scallops

Instructions

  • Preheat oven to 450 F.
  • Cut spaghetti squash in half. If they are too hard, you can microwave them whole for 1-2 minutes to soften them until they are easier to cut.
  • On a baking sheet lined with parchment paper, place spaghetti squash face down after covering them with olive oil. Season with salt and pepper and cook in the oven for 30 minutes.
  • Meanwhile, heat olive oil in a large frying pan on med-high heat. Cook turkey bacon for 4-5 minutes until slightly crispy. Remove from heat.
  • Without wiping pan clean, add more olive oil. Add garlic, sautéing for 30 seconds until fragrant. Add mushrooms and cook for another 5 minutes until liquid has released. Add red onion and green peppers plus salt and pepper and cook for another 1-2 minutes.
  • Add flour and toss veggies to coat. Add broth, cream and parmesan cheese, cooking and stirring often for 2 minutes until sauce slightly thickens, then stir bacon back in.
  • Remove spaghetti squash from the oven and when cool, scrape out with a fork. Pour sauce mixture overtop of spaghetti squash, stirring to combine.
  • Meanwhile, heat olive oil in large skillet over high heat. When oil starts to smoke, add scallops and cook for 1 minute per side. Remove from heat to a paper towel-lined plate.
  • Top spaghetti squash halves with carbonara sauce and 6-8 scallops. Serve and enjoy!

Nutrition

Calories: 399kcal | Carbohydrates: 21g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 56mg | Sodium: 1303mg | Potassium: 525mg | Fiber: 3g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 44.6mg | Calcium: 250mg | Iron: 1.8mg