Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

Who says you can’t have your pasta and eat it too?

With this Spaghetti Squash Carbonara , we’re ditching the heavy carbs but keeping all the creamy, cheesy goodness of traditional carbonara.

It’s light , delicious , and perfect for those nights when you want something indulgent without the guilt.

Plus, it’s so easy to whip up that even your Monday-self will feel like a kitchen rockstar!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Roast the Spaghetti Squash
Kick things off by roasting your spaghetti squash until it’s tender and golden. Cut it in half lengthwise, scoop out the seeds (save them for roasting later if you’re feeling fancy), and drizzle with olive oil. Pop it into the oven face-down on a baking sheet lined with parchment paper. Once cooked, use a fork to scrape out the “noodles.” Pro tip: Don’t overcook—it should hold its shape while still being soft enough to twirl!

Step 2: Whip Up the Creamy Sauce
While the squash is roasting, let’s tackle the star of the show—the sauce. In a skillet, sauté some crispy bacon or pancetta until it’s perfectly browned. Remove it from the pan, then whisk together eggs, grated Parmesan, garlic powder, and freshly ground black pepper in a bowl. This magical mixture will coat our squash strands beautifully once combined.

Step 3: Combine Everything Together
Now comes the fun part—bringing it all together! Toss the roasted spaghetti squash strands into the skillet with the rendered bacon fat for extra flavor. Then, turn off the heat and quickly stir in the egg mixture. The residual warmth will gently cook the eggs into a silky sauce without scrambling them. Sprinkle the crispy bacon back in, along with more Parmesan because, well, why not?

Step 4: Serve with Love
Plate it up hot, garnished with fresh parsley or chives for a pop of color. Add an extra dusting of Parmesan and cracked pepper for good measure. Serve immediately and watch everyone dig in with delight. Bonus points if you pair it with a crisp green salad or crusty bread.

Pro Tips

• Don’t skip the bacon fat: It adds incredible depth to the dish—trust me!
• Use room-temperature eggs: They’ll blend smoother with the cheese.
• Work quickly when adding the egg mixture: Turning off the heat ensures the sauce stays creamy instead of turning into scrambled eggs.
• Save time with pre-cut squash: If you’re short on prep time, many grocery stores sell pre-spiraled spaghetti squash.
• Customize toppings: Feel free to add sautéed mushrooms, spinach, or even grilled chicken for extra oomph.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days .
• Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out.
• Freeze portions in freezer-safe bags for up to 2 months , though texture may vary slightly upon thawing.

Spaghetti Squash Carbonara

Cooking Method: Baking, Sauteing Cuisine: Italian Delights Courses: Main Courses

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr

Servings: 4 Calories: 320

Best Season: Suitable throughout the year

Dietary:

Gluten Free Keto

Description

A lighter take on classic carbonara, this Spaghetti Squash Carbonara swaps traditional pasta for roasted squash strands smothered in a rich, cheesy sauce. Perfect for busy weeknights or cozy dinners alike.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 6 slices thick-cut bacon, chopped
• 3 large eggs, at room temperature
• 1 cup grated Parmesan cheese, divided
• ¹⁄₂ tsp garlic powder
• 2 tbsp chopped fresh parsley (optional, for garnish)
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and pulp with a spoon. Drizzle the cut sides with olive oil and season generously with salt and pepper. Place the halves cut-side down on the prepared baking sheet.
3. Roast the squash in the preheated oven for 35–40 minutes, or until tender. Let it cool slightly before using a fork to shred the flesh into spaghetti-like strands. Set aside.
4. Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8–10 minutes. Transfer the bacon to a plate lined with paper towels to drain excess grease, leaving about 1 tablespoon of fat in the skillet.
5. In a mixing bowl, whisk together the eggs, ¾ cup of the Parmesan cheese, garlic powder, and a pinch of black pepper. Set aside.
6. Reduce the heat under the skillet to low. Add the shredded spaghetti squash to the skillet and toss to coat in the bacon fat. Remove the skillet from the heat and immediately pour in the egg mixture, stirring constantly to create a creamy sauce. The residual heat will thicken the sauce without scrambling the eggs.
7. Stir in the reserved crispy bacon and sprinkle with the remaining ¼ cup of Parmesan cheese. Garnish with fresh parsley if desired. Serve warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 12g4%

Dietary Fiber 3g12%

Protein 22g44%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• For a vegetarian version, substitute bacon with sautéed mushrooms or smoked tofu.
• You can use pecorino Romano instead of Parmesan for a sharper flavor.
• Keep the seeds! Toss them with olive oil, salt, and spices, then roast for a crunchy snack.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Spaghetti Squash, Carbonara, Low-Carb, Comfort Food, Quick Dinner