Name: Spaghetti Squash Carbonara Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
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 (can substitute pancetta or guanciale); 3 cloves garlic, minced; 1/2 teaspoon kosher salt; Parsley, chopped, for serving

Jump to Recipe· 4.7 from 42 reviews

If you’re craving a comforting pasta dish but want to keep things light and surprisingly veggie-packed, listen up! My Spaghetti Squash Carbonara Recipe takes traditional carbonara’s creamy, savory goodness and swaps out the usual pasta for strands of tender spaghetti squash. Not only does this make it lower in carbs, but it adds this just-right texture that’s slightly sweet and totally delicious. Trust me, once you toss these flavors together, you won’t miss the noodles one bit.

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Why This Recipe Works

Healthy Swap: Using spaghetti squash creates a low-carb twist without sacrificing that comforting pasta vibe.
Creamy Texture: The egg and parmesan sauce clings to each squash strand perfectly, creating silky richness without cream.
Flavor Boost: Crispy bacon and garlic infuse deep savory notes that balance the lightness of the squash.
Simple Technique: Avoid scrambling eggs by gently combining ingredients off heat – it’s an easy kitchen win.

Spaghetti Squash Carbonara, low-carb spaghetti squash dish, healthy comfort food recipes, veggie-packed pasta alternatives, creamy egg and parmesan sauce - The image shows a close-up of a creamy spaghetti squash dish in a white bowl with visible strands of golden yellow squash mixed with small pieces of brown bacon. The top layer is covered with melted light yellow cheese and sprinkled with chopped green parsley. A silver fork, held by a woman's hand at the upper right corner, is twirling the strands of squash and cheese, creating a textured and tangled appearance. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Spaghetti Squash Carbonara Recipe relies on a few fresh, quality ingredients that come together beautifully. I always recommend using room temperature eggs because they whisk up into a smoother sauce. Also, pick a nicely firm spaghetti squash – not too old, or the strands won’t separate as well.

Spaghetti Squash: The star swap for pasta, it’s naturally gluten-free and roasts into curly “noodles” when shredded.
Egg Yolks and Eggs: They create that classic carbonara creaminess without needing any heavy cream.
Parmesan Cheese: Finely grated parmesan adds salty tang and helps thicken the sauce.
Bacon (or Pancetta/Guanciale): Crispy bacon brings authentic flavor and texture – pancetta or guanciale work great too.
Garlic: Just a few cloves to amp up aroma and flavor without being overpowering.
Kosher Salt: Enhances all flavors and seasons the squash perfectly.
Parsley: For a fresh, herbaceous garnish that brightens the dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this recipe depending on my mood and what’s in the fridge. The basic formula is so versatile, you really can make it your own. Maybe a little extra cheese or a hit of spice? Go for it!

Swap the Meat: I’ve made it with diced guanciale for an extra rich touch—it’s indulgent and keeps that authentic Roman flair.
Add More Veggies: Sometimes I toss in sautéed mushrooms or spinach for a veggie boost.
Make it Spicy: A pinch of red pepper flakes stirred in with the garlic adds a nice kick that’s especially good on cooler nights.
Herb Variations: If you don’t have parsley, basil or chives work beautifully for garnish and fresh flavor.

Step-by-Step: How I Make Spaghetti Squash Carbonara Recipe

Step 1: Roast That Spaghetti Squash

First off, preheat your oven to 400°F. While it warms up, slice your spaghetti squash in half lengthwise—be careful here, squash can be tough! Scoop out the seeds like you would a pumpkin. I like to line my baking sheet with parchment for easy cleanup, then place the squash halves flesh side down. Roast for about 30 to 45 minutes, or until the flesh is fork-tender. You want it soft enough that when you run a fork through, the strands start to separate nicely. Let it cool just enough so you can handle it, then shred away with a fork into those noodle-like strands.

Step 2: Whisk Your Egg and Cheese Mixture

While your squash cooks, whisk together the room temperature eggs, egg yolks, and finely grated parmesan in a medium bowl. Doing this now saves you time later, and having the eggs at room temp really helps them mix smoothly. The mixture should be homogenous and creamy-looking with no lumps.

Step 3: Sauté Bacon and Garlic

Heat a large skillet over medium heat—size matters here, so a pan big enough to hold all your spaghetti squash is key. Add your roughly chopped bacon and cook until crispy, around 5 to 7 minutes. Once the bacon is almost done, toss in minced garlic and sauté until it smells amazing and golden, about 30 seconds. This step infuses the whole dish with that unmistakable savory punch.

Step 4: Combine Squash and Season

Now, add the spaghetti squash strands and kosher salt right into the skillet with bacon and garlic. Toss gently to coat the squash in all that flavorful fat and garlic aroma. Heat everything through nicely but watch the heat—your squash and pan should be warm when you add the eggs next to avoid scrambling.

Step 5: The Magic Toss Off Heat

Remove the pan completely from the stove and transfer it to a heat-safe surface. Using two hands and tongs, toss the squash to evenly warm it further. Slowly pour in your egg and parmesan mixture while tossing steadily. The residual heat is just perfect to gently cook the eggs and create a silky, luscious sauce that clings to every strand without turning into scrambled eggs. It’s a technique I learned after a few kitchen mishaps—and it’s a game-changer for perfect carbonara.

Step 6: Serve with Parsley and More Cheese

Plate your Spaghetti Squash Carbonara right away and sprinkle with freshly chopped parsley and a bit more grated parmesan if you want. That pop of green and extra saltiness rounds things out beautifully. Then dig in and enjoy the comforting flavors!

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Pro Tips for Making Spaghetti Squash Carbonara Recipe

Room Temp Eggs: Leaving eggs on the counter while the squash roasts means smoother whisking and no temperature shock in the sauce.
Two-Handed Tossing: Using tongs in both hands lets you mix evenly and gently, ensuring creamy sauce without scrambling.
Pan Off Heat: Always remove the skillet from the burner to prevent eggs from cooking too fast and becoming scrambled.
Reheat Smart: Add a splash of cream or broth when reheating leftovers to restore the silkiness of the sauce and avoid dryness.

How to Serve Spaghetti Squash Carbonara Recipe

Garnishes

I always love a sprinkle of fresh parsley on top—it adds a burst of color and freshness that cuts through the richness. Sometimes, I also throw on a little extra parmesan or even some cracked black pepper for an extra flavor kick. If I’m feeling fancy, a few thinly sliced basil leaves work wonders.

Side Dishes

To round out this dish, I like light, simple sides like a crisp mixed green salad with lemon vinaigrette or roasted asparagus. A warm baguette is a great call too if you want to sop up any leftover sauce. When guests come over, adding a bowl of garlic roasted Brussels sprouts is always a winner.

Creative Ways to Present

For special occasions, I’ve served this carbonara in pretty shallow bowls garnished with edible flowers and microgreens—fancy but effortless! Another time, I layered it in individual ramekins with extra cheese on top and broiled until golden for mini carbonara casseroles. It’s a fun twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the refrigerator for up to 3 days. I usually let the dish cool completely before sealing it tight. The flavor actually deepens overnight, but the sauce can thicken, so a quick reheat step is key.

Freezing

I’ve found that freezing carbonara with spaghetti squash isn’t the best idea because the squash texture softens further after thawing. I personally prefer to make this fresh or store leftovers in the fridge instead of freezing.

Reheating

When reheating, I add a splash of heavy cream or chicken broth to keep the sauce silky and prevent it from drying out. I usually microwave in short bursts, stirring in between. Or, reheat gently in a skillet over low heat, tossing to refresh the sauce and warm the squash evenly.

FAQs

Can I use regular pasta instead of spaghetti squash?

Absolutely! While the recipe shines with spaghetti squash for a lighter, veggie-forward twist, you can substitute cooked spaghetti if you prefer a more traditional feel.
How do I prevent the eggs from scrambling in this Spaghetti Squash Carbonara Recipe?

The key is to remove the pan from any heat before adding the egg and cheese mixture, then toss quickly and gently so the residual heat cooks the eggs into a creamy sauce without turning them into scrambled eggs.
Can I make this vegan or dairy-free?

You can try using plant-based bacon alternatives and vegan cheese, and swap eggs with silken tofu or a vegan egg replacer, but note that the creamy texture and flavor will be quite different from traditional carbonara.
Is there an easy way to speed up cooking spaghetti squash?

Sure! You can microwave the squash halves flesh side down for 8-10 minutes instead of roasting. It softens faster, but roasting adds better flavor and caramelization.

Final Thoughts

This Spaghetti Squash Carbonara Recipe holds a special spot in my weeknight rotation because it delivers that indulgent comfort I crave without the heaviness. Plus, every time I make it, I feel a little proud sneaking veggies in so deliciously. Give it a shot—I’m pretty sure you’ll fall in love with this clever, flavorful twist that feels both cozy and fresh at the same time. Happy cooking, friend!

Spaghetti Squash Carbonara Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 42 reviews

Author: Taylor
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Low Carb

Print Recipe

Description

This Spaghetti Squash Carbonara is a delicious low-carb twist on the classic Italian pasta dish. Featuring tender roasted spaghetti squash strands coated in a creamy sauce made from eggs, Parmesan, and crispy bacon, this recipe is both flavorful and comforting. The dish is baked, then finished on the stovetop for a perfect silky sauce without scrambling the eggs. Garnished with fresh parsley, it serves as a satisfying main course that’s easy to prepare and ideal for a cozy dinner.

Ingredients

Main 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 (can substitute pancetta or guanciale)
3 cloves garlic, minced
1/2 teaspoon kosher salt
Parsley, chopped, for serving

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Instructions

Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper if you want an easy cleanup later.
Prepare and Roast the Squash: Slice the spaghetti squash lengthwise and scoop out the seeds. Place the squash halves flesh side down on the baking sheet. Roast in the preheated oven until the flesh is tender and strands separate easily with a fork, approximately 45 minutes depending on size.
Cool and Shred Squash: Once roasted, flip the squash halves flesh side up and let cool until manageable. Use a fork to shred the flesh into spaghetti-like strands and set aside.
Mix Egg and Cheese Mixture: In a medium bowl, whisk together the room temperature eggs, egg yolks, and finely grated Parmesan until smooth and well combined. Set aside.
Cook Bacon and Garlic: Heat a large skillet over medium heat. Add the chopped bacon and sauté until crispy, about 7 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
Toss Squash with Bacon and Season: Add the shredded spaghetti squash and kosher salt to the skillet. Toss everything together thoroughly to coat the squash with bacon, garlic, and rendered fat, and let the squash warm through.
Remove from Heat and Combine with Eggs: Remove the skillet completely from the heat and place on a trivet or heat-resistant surface. Using two hands, toss the spaghetti squash with tongs while slowly pouring in the egg and cheese mixture. The residual heat will gently cook the eggs, creating a silky sauce without scrambling.
Serve: Plate the carbonara and garnish with chopped parsley and extra Parmesan if desired. Enjoy immediately!

Notes

Use room temperature eggs and yolks for easier whisking and a smoother sauce.
Two-handed tossing with tongs helps evenly coat the squash in the egg mixture without scrambling.
Remove the pan from heat before adding eggs to prevent scrambling – the heat of the squash will cook the sauce gently.
To reheat leftovers, add a splash of heavy cream or chicken broth before microwaving to restore silkiness and prevent dryness.
You can substitute pancetta or guanciale for bacon for a more traditional carbonara flavor.