Creamy Spaghetti Squash Carbonara

Creamy sauce? Check. Bacon? Check. Pasta? No! This time we’re making our comfort food favourite, carbonara, with a veggie twist – spaghetti squash! 

Products you'll need:

CAMPBELL'S® Condensed Cream of Bacon Soup

CAMPBELL'S® Condensed Cream of Bacon Soup

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Ingredients

  • 1 spaghetti squashhalved lengthwise and seeds removed
  • 1/2 cup (125 mL) water
  • 1 lb (454 g) boneless, skinless chicken breast, sliced
  • 1 tbsp (15 mL) oil
  • 4 cloves garlic, minced
  • 1 can CAMPBELL'S® Condensed Cream of Bacon Soup
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) frozen peas
  • 2 tsp (10 mL) lemon juice
  • 1/4 cup (60 mL) grated Parmesan cheese
  • 1 tbsp (15 mL) chopped fresh parsley

Directions

  1. Place the squash halves cut-side down in a casserole dish with water. Microwave on high for 15 to 20 minutes or until tender. (Depending on the size of your microwave, you may have to cook in batches, checking for tenderness after 8 minutes.)  
  2. Scrape the flesh with a fork to separate the spaghetti-like strands. (You will have about 6 cups of squash.) Season as desired and keep warm. 
  3. Meanwhile, season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 5 minutes or until browned. Add the garlic; cook and stir for 30 seconds
  4. Stir in the soup, milk, peas and lemon juice. Heat to a boil; reduce heat and simmer, stirring occasionally, for 3 minutes. Stir in Parmesan. Spoon sauce over squash. Sprinkle with parsley. 

Recipe tips

  • Don’t have a microwave? Place the squash cut-side down on a greased, foil-lined baking sheet and bake at 400°F for 45 to 55 minutes or until tender. Proceed with the recipe as directed. 
  • Take care when you scrape the squash out that you protect your hands from the heat by wearing oven mitts or holding the squash with a tea towel. 
  • Sprinkle with extra Parmesan if desired. If you like spice, add in a pinch of hot red pepper flakes with the garlic. 
  • If you don’t have 1 large spaghetti squash, use 2 small ones instead.

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 400
Fat 16 g
Sodium 740 mg
Carbohydrate 32 g
Dietary Fibre 6 g
Protein 34 g
Calcium 23 %DV

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