spaghetti squash carbonara recipe

Written ByJenny Smyth Posted on
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The Best spaghetti squash carbonara recipe

I am so excited to share with you one of my family’s favorite recipes – spaghetti squash carbonara. This dish is a game-changer for anyone looking for a healthier alternative to traditional pasta carbonara. The spaghetti squash not only replaces the pasta, but it also adds a delicious nutty flavor and a satisfying texture that will make you wonder how you ever lived without it.

I first tried this recipe when I was looking for ways to get more veggies into my kids’ diets, and it was a huge hit. They loved the taste and texture, and I loved how easy it was to make and how nutritious it was for them. Since then, we’ve made it countless times and it’s always a staple at family gatherings and special occasions.

The best part is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for busy weeknights or last-minute dinner plans. Plus, the leftovers are just as delicious the next day, making it a great option for meal prep or lunchboxes. So if you’re looking for a new twist on an old favorite or just want to try something new and exciting, give this spaghetti squash carbonara recipe a try – I promise you won’t be disappointed!

One of the things I love about this recipe is that it’s incredibly versatile. You can serve it as a main dish, as a side dish, or even as a breakfast dish (yes, you read that right!) It’s also super customizable – add some diced bacon or pancetta for extra smokiness, toss in some chopped fresh herbs like parsley or basil for added freshness, or even add some cooked chicken or shrimp for extra protein.

The possibilities are endless! And let’s not forget about the health benefits – spaghetti squash is an amazing source of fiber, vitamins, and minerals, making it a great choice for those looking to eat more plant-based meals. Plus, by using eggs instead of cream, we’re keeping this dish nice and light while still packing in all the rich flavors we love about traditional carbonara.

Spaghetti Squash Carbonara

4.9 from 1044 votes

A low-carb twist on the classic Italian pasta dish, using roasted spaghetti squash strands in place of spaghetti. The creamy sauce is made with eggs, Parmesan cheese, and pancetta for a rich and satisfying meal.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Spaghetti Squash

1 medium spaghetti squash (about 3 pounds)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Carbonara Sauce

4 ounces pancetta or guanciale, diced
3 large eggs
1 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Preheat oven to 400 degrees Fahrenheit.
2Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3Drizzle the cut sides with olive oil and season with salt and pepper.
4Place the squash halves cut-side down on a parchment-lined baking sheet.
5Roast for 40 to 45 minutes until the flesh is tender and easily pierced with a fork.
6Let cool for 5 minutes, then use a fork to scrape the flesh into spaghetti-like strands.
7While the squash roasts, cook the pancetta in a large skillet over medium heat for 5 to 7 minutes until crisp.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Remove from heat and set aside.
10In a mixing bowl, whisk together the eggs, grated Parmesan cheese, salt, and pepper until smooth.
11The sauce should be thick and creamy.
12Add the hot spaghetti squash strands to the skillet with the pancetta and toss to combine.
13Pour the egg mixture over the squash and toss quickly for 1 to 2 minutes until the sauce thickens and coats the strands.
14The residual heat from the squash and skillet will cook the eggs without scrambling them.
15Serve immediately, garnished with fresh parsley and additional Parmesan cheese if desired.
16The carbonara should be creamy and the squash strands tender.

🔧Equipment

Baking sheet
Parchment paper
Large skillet
Mixing bowl
Whisk
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 195mg🧂Sodium: 780mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 20g

📝Notes

For best results, ensure the spaghetti squash is hot when adding the egg mixture to prevent scrambling. You can substitute bacon for pancetta if needed. Leftovers can be stored in the refrigerator for up to 2 days, but the texture is best when fresh.

Watch Video Of How Spaghetti Squash Carbonara Works

This spaghetti squash carbonara recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need something quick and easy for dinner.

It’s incredibly versatile and customizable to suit your tastes and dietary needs.

Plus, with its rich flavors and nutritious ingredients, you’ll feel good about serving it up to your loved ones.

❓ Frequently Asked Questions About Spaghetti Squash Carbonara

Q: What is spaghetti squash?

Spaghetti squash is a type of winter squash that has long, spaghetti-like strands inside when cooked. It’s often used as a low-carb substitute for pasta in recipes like this one.

Q: Can I use regular squash instead?

While you can use other types of winter squash like zucchini or yellow crookneck in place of spaghetti squash, they won’t have the same texture or flavor.

Q: How do I cook spaghetti squash?

To cook spaghetti squash, simply poke some holes in it with a fork and microwave it until soft – about 10-15 minutes depending on your microwave’s power level.

Q: Can I make this recipe ahead of time?

Yes! You can cook the spaghetti squash ahead of time and store it in the fridge overnight – just reheat it before serving.

Q: Is this recipe gluten-free?

Yes! Since we’re using gluten-free pasta alternatives like spaghetti squash and eggs instead of cream, this recipe is naturally gluten-free.

Q: Can I use dairy-free alternatives in this recipe?

Absolutely! Feel free to swap out the heavy cream with almond milk or another non-dairy milk alternative if you need to keep this dish dairy-free.

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