If you love the creamy, savory flavors of traditional carbonara but want a lighter, low-carb alternative, this Spaghetti Squash Carbonara is perfect for you. It swaps pasta for tender spaghetti squash, keeping all the indulgent taste while making it more wholesome. Perfect for weeknight dinners or a special meal, this recipe is a guilt-free comfort food favorite.
Why You’ll Love This Recipe
- Healthier Option: All the creamy goodness of carbonara with fewer carbs and more nutrients.
- Quick and Easy: Ready in under an hour, making it great for busy evenings.
- Customizable: Add your favorite proteins or veggies for extra variety.
How to Make Spaghetti Squash Carbonara
Roast the Spaghetti Squash
- Bring your oven up to 400°F (200°C).
- Slice the spaghetti squash in half along its length and remove the seeds.
- Brush the flesh with olive oil, season with salt and pepper, and place cut side down on a baking sheet.
- Bake for 35-40 minutes, or until the squash becomes tender. Let cool slightly, then use a fork to scrape the strands into a bowl.
Prepare the Sauce
- In a small bowl, whisk together the eggs, Parmesan cheese, and heavy cream (if using). Set aside.
- Fry the diced bacon in a large skillet over medium heat until it turns crispy. Remove and set aside, leaving about 1 tablespoon of grease in the skillet.
- Stir in the minced garlic and cook for 1 minute in the skillet.
Combine Everything
- Lower the heat and stir the spaghetti squash strands into the skillet. Toss to coat in the garlic and bacon grease.
- Remove the skillet from heat and quickly stir in the egg mixture, tossing continuously to create a creamy sauce without scrambling the eggs.
- Add the cooked bacon back into the skillet and season with black pepper.
Serve
- Top with fresh parsley and additional Parmesan cheese, if desired. Serve immediately.
Ingredients
For the Spaghetti Squash:
- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Carbonara Sauce:
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional for extra creaminess)
- 4 slices bacon, chopped
- 2 garlic cloves, minced
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional)
Variations
- Protein Boost: Incorporate cooked chicken, shrimp, or tofu to make the meal more satisfying.
- Veggie Additions: Toss in sautéed spinach, mushrooms, or peas for extra flavor and nutrients.
- Dairy-Free Option: Use a plant-based cream and nutritional yeast instead of Parmesan.
Storage Instructions
Refrigerator: Place leftover Spaghetti Squash Carbonara sealed in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid overcooking the eggs in the sauce.
Freezer: While freezing is not ideal for creamy dishes, you can freeze Spaghetti Squash Carbonara. Place it in a freezer-safe container, ensuring minimal air exposure, and store for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating Tips: Reheat on low heat on the stovetop, adding a splash of cream, milk, or broth to restore the sauce’s creaminess. Stir frequently to maintain the texture. Avoid reheating in high heat to prevent the sauce from curdling.
Recipe Details
Serving: 4 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
FAQ
1. Can I make Spaghetti Squash Carbonara ahead of time?
Yes, you can roast the spaghetti squash in advance and store it in an airtight container in the fridge for up to 3 days. Combine with the sauce just before serving.
2. How do I store leftovers?
Place in a sealed container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave to avoid overcooking the eggs.
3. Can I freeze Spaghetti Squash Carbonara?
While it’s best fresh, you can freeze it. Keep in a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating.
4. What can I use instead of bacon?
For a vegetarian version, skip the bacon and add sautéed mushrooms or smoked tofu for a similar smoky flavor.
