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Spaghetti Squash Carbonara

A creamy, cheesy low-carb take on the classic carbonara, made with roasted spaghetti squash instead of pasta.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main
Cuisine: Italian, Low-Carb
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Spaghetti Squash Base
  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • 1/2 tsp salt
Carbonara Sauce
  • 4 slices bacon diced
  • 2 cloves garlic minced
  • 2 large eggs room temperature
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp black pepper freshly ground
  • fresh parsley chopped, for garnish

Equipment

  • Baking Sheet
  • Skillet
  • Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, and brush with olive oil. Sprinkle with salt.
  2. Place squash halves cut side down on a baking sheet and roast for 35–40 minutes until tender.
  3. While squash is roasting, cook bacon in a skillet until crispy. Add garlic and sauté briefly. Remove from heat.
  4. In a bowl, whisk eggs, parmesan cheese, and black pepper together.
  5. Scrape spaghetti squash into strands with a fork and add to skillet with bacon and garlic. Toss gently.
  6. Remove skillet from heat and quickly stir in egg-parmesan mixture, mixing until creamy and coating the squash strands.
  7. Serve warm, garnished with fresh parsley and extra parmesan if desired.

Notes

Be sure to remove the skillet from heat before adding the egg mixture to prevent scrambling. The residual heat will create a creamy carbonara sauce.