Spaghetti Squash Carbonara Recipe

Introduction

Spaghetti Squash Carbonara is a lighter, delicious twist on the classic Italian pasta dish. This recipe uses tender roasted spaghetti squash strands combined with crispy bacon and a creamy Parmesan egg sauce for an easy, comforting meal.

Ingredients

• 4 Pounds Spaghetti Squash (about 2 small or 1 large)
• 2 Egg Yolks (room temperature)
• 2 Eggs (room temperature)
• 4 oz Parmesan (finely grated)
• 12 ounces Bacon (roughly chopped; pancetta or guanciale can also be used)
• 3 Cloves Garlic (minced)
• 1/2 teaspoon Kosher salt
• Parsley (chopped, for serving)

Instructions

1. Step 1: Preheat your oven to 400°F. Optionally, line a baking sheet with parchment paper for easier cleanup.
2. Step 2: Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves flesh side down on the prepared baking sheet and roast for 30–45 minutes, or until the strands separate easily when scraped with a fork.
3. Step 3: Once tender, flip the squash and let it cool until it can be handled. Use a fork to shred the flesh into spaghetti-like strands.
4. Step 4: In a medium bowl, whisk together the eggs, egg yolks, and grated Parmesan until smooth and well combined. Set aside.
5. Step 5: Heat a large skillet over medium heat. Add the chopped bacon and sauté until crispy, about 5 to 7 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.
6. Step 6: Stir in the spaghetti squash strands and sprinkle with kosher salt. Toss everything together to combine and heat through.
7. Step 7: Remove the skillet completely from heat. Using tongs, toss the spaghetti squash while slowly pouring in the egg and cheese mixture to create a creamy sauce without scrambling the eggs.
8. Step 8: Serve immediately with a sprinkle of chopped parsley and additional Parmesan cheese if desired. Enjoy your light, flavorful carbonara!

Tips & Variations

• Use pancetta or guanciale instead of bacon for a more traditional carbonara flavor.
• Make sure eggs are at room temperature to prevent the sauce from curdling.
• For extra richness, add a splash of heavy cream to the egg mixture.
• Add black pepper to taste for a little extra spice.
• To save time, you can cook the spaghetti squash in the microwave, but roasting enhances the flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid scrambling the eggs. Adding a splash of water or broth when reheating can help maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of spaghetti squash?

Yes, traditional pasta works well with this carbonara recipe if you prefer a classic texture and taste. Simply cook your pasta according to package directions and use it in place of the squash.

How do I prevent the eggs from scrambling when mixing with hot squash?

Remove the pan completely from the heat before adding the egg mixture. Toss continuously and slowly pour the eggs in to gently warm them with the residual heat, creating a smooth, creamy sauce without scrambling.

Spaghetti Squash Carbonara Recipe

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4.5 from 133 reviews

This Spaghetti Squash Carbonara is a healthy twist on the classic Italian pasta dish, using roasted spaghetti squash in place of traditional noodles. The tender squash strands are combined with crispy bacon, garlic, and a rich egg and Parmesan sauce to create a creamy and flavorful meal that’s both satisfying and lower in carbs. Perfect for those looking for a comforting yet nutritious dinner option.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Low Carb

Ingredients

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Vegetables

• 4 Pounds Spaghetti Squash (about 2 small or 1 large)
• 3 Cloves Garlic (minced)
• Parsley (chopped to serve)

Protein & Dairy

• 2 Egg Yolks (room temperature)
• 2 Eggs (room temperature)
• 4 oz Parmesan (Finely Grated)
• 12 ounces Bacon (roughly chopped; can substitute pancetta or guanciale)

Seasoning

• 1/2 teaspoon Kosher salt

Instructions

1. Preheat the oven: Set your oven to 400°F. Line a baking sheet with parchment paper if desired for easier cleanup.
2. Prepare the spaghetti squash: Slice the squash in half lengthwise and remove the seeds. Place the halves flesh side down on the baking sheet.
3. Roast the squash: Bake in the oven for 30-45 minutes, depending on squash size, until the flesh is tender enough that strands separate easily with a fork.
4. Cool and shred the squash: Flip the squash cut side up and allow it to cool enough to handle. Then, use a fork to shred the flesh into spaghetti-like strands.
5. Prepare the egg mixture: In a medium bowl, whisk together the room temperature eggs, egg yolks, and grated Parmesan until fully combined.
6. Cook the bacon and garlic: Heat a large skillet over medium heat. Add the chopped bacon and sauté until crispy, about 5-7 minutes. Add the minced garlic and cook briefly until fragrant.
7. Toss squash with bacon: Add the shredded spaghetti squash and kosher salt to the skillet. Toss everything together and heat through.
8. Combine with egg mixture: Remove the skillet from heat completely. Using tongs, toss the squash continuously while slowly pouring in the egg and cheese mixture to create a creamy sauce without scrambling the eggs.
9. Serve: Plate the spaghetti squash carbonara, garnish with chopped parsley and additional Parmesan if desired, and enjoy immediately.

Notes

• Ensure eggs are at room temperature to help create a smooth sauce without scrambling.
• Adjust roasting time depending on the size and thickness of the spaghetti squash for optimal tenderness.
• You may substitute pancetta or guanciale for bacon to get a more traditional carbonara flavor.
• Serve immediately as the sauce thickens as it cools.

Keywords: spaghetti squash carbonara, low carb carbonara, healthy carbonara, spaghetti squash recipe, Italian squash pasta