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Spaghetti Squash Carbonara

A close-up of a white bowl filled with spaghetti squash carbonara, topped with crispy bacon and fresh parsley.
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A lighter, low-carb take on classic carbonara using roasted spaghetti squash instead of pasta. This dish features a creamy egg and cheese sauce, perfect for a healthy comfort food meal.

Ingredients

Scale
  • 1 medium spaghetti squash (about 2–3 lbs)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces pancetta or bacon, diced
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh parsley
  • Optional: 1/2 cup frozen peas

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Brush the cut sides of the squash with olive oil and season with salt and pepper.
  4. Place the squash halves cut-side down on a baking sheet.
  5. Roast for 40-50 minutes, or until tender when pierced with a fork.
  6. While the squash roasts, cook the pancetta or bacon in a large skillet over medium heat until crispy. Remove the pancetta/bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  7. Add the minced garlic to the skillet and cook for 1 minute until fragrant.
  8. In a medium bowl, whisk together the eggs and Parmesan cheese.
  9. Once the squash is roasted, let it cool slightly. Use a fork to scrape out the strands of squash.
  10. Add the spaghetti squash strands to the skillet with the garlic. If using, add the frozen peas and cook for 2-3 minutes until heated through.
  11. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the squash, tossing constantly to coat. The residual heat will cook the eggs and create a creamy sauce.
  12. Stir in the cooked pancetta/bacon and chopped parsley.
  13. Serve immediately, topped with extra Parmesan cheese if desired.

Notes

  • For an extra creamy sauce, temper the eggs by whisking a small amount of the hot squash mixture into the egg and cheese blend before adding it all back to the skillet.
  • You can add other vegetables like sautéed mushrooms or spinach for extra flavor and nutrients.
  • This recipe is a great option for weeknight dinners as it comes together relatively quickly.

Nutrition

Find it online: https://cutcooktaste.com/spaghetti-squash-carbonara/