Spaghetti Squash Carbonara Recipe
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.
- 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
Scale
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
- Preheat the oven: Set your oven to 400°F. Line a baking sheet with parchment paper if desired for easier cleanup.
- Prepare the spaghetti squash: Slice the squash in half lengthwise and remove the seeds. Place the halves flesh side down on the baking sheet.
- 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.
- 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.
- Prepare the egg mixture: In a medium bowl, whisk together the room temperature eggs, egg yolks, and grated Parmesan until fully combined.
- 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.
- Toss squash with bacon: Add the shredded spaghetti squash and kosher salt to the skillet. Toss everything together and heat through.
- 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.
- 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
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