If you’re searching for a delightful twist on a classic comfort dish, this Spaghetti Squash Carbonara Recipe is an absolute game-changer. It brilliantly transforms the traditional creamy, bacon-filled pasta into a lighter, gluten-free meal without sacrificing any of the rich flavors you love. With roasted spaghetti squash strands serving as the perfect pasta substitute, combined with a silky egg and Parmesan sauce, and crispy turkey bacon for a satisfying crunch, this recipe is both wholesome and comforting. Whether you’re looking to impress dinner guests or just treat yourself to a cozy meal at home, this Spaghetti Squash Carbonara Recipe delivers endless deliciousness in every bite.
Ingredients You’ll Need
Every ingredient in this dish plays a key role in crafting that perfect balance of creamy, savory, and hearty. From the naturally sweet strands of roasted spaghetti squash to the crispy turkey bacon and sharp Parmesan, these components are simple yet essential for the authentic taste and irresistible texture.
- 4 pounds spaghetti squash: The star of the dish offering a tasty, low-carb pasta alternative with a delicate sweetness.
- 2 egg yolks: Adds richness and helps create the luscious carbonara sauce.
- 2 eggs: Lighten and bind the sauce for a smooth, creamy finish.
- 4 oz Parmesan cheese (finely grated): Gives a salty, nutty flavor essential to carbonara’s signature taste.
- 12 oz turkey bacon (chopped): Provides a smoky, crisp texture that complements the tender squash perfectly.
- 3 cloves garlic (minced): Infuses a subtle savory depth without overpowering the dish.
- 1/2 teaspoon kosher salt: Enhances all the flavors harmoniously.
- Fresh parsley (for garnish): Adds bright color and a fresh herbal note as a finishing touch.
How to Make Spaghetti Squash Carbonara Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise, and scoop out the seeds — this is your “pasta base.” Place each half cut-side down on a baking sheet. Roast for 30 to 45 minutes until the squash is tender and you can easily pierce it with a fork. This step transforms the squash into strands that mimic spaghetti perfectly.
Step 2: Shred the Roasted Squash
Once your squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands. This step is so satisfying because you’re literally turning a vegetable into a pasta substitute—plus, it carries just the right bite for soaking up all the luscious sauce that’s coming next.
Step 3: Whisk the Egg Mixture
In a medium bowl, whisk together the room temperature eggs and egg yolks with the finely grated Parmesan cheese until completely smooth. This mixture will become the creamy sauce, so make sure it’s well combined before moving on.
Step 4: Cook the Turkey Bacon and Garlic
Heat a skillet over medium heat and add the chopped turkey bacon. Cook until it turns nicely crispy, about 5 to 7 minutes. Right before it’s done, toss in the minced garlic and sauté just until fragrant — be careful not to burn it! The smoky bacon and aromatic garlic build the savory foundation of this dish.
Step 5: Combine Squash and Season
Add the shredded spaghetti squash to the skillet with bacon and garlic. Sprinkle in the kosher salt and toss everything together to blend those flavors evenly. This step ensures every bite is infused with that perfect combination of savory goodness.
Step 6: Create the Creamy Carbonara Sauce
Remove the skillet from the heat and slowly pour in your egg and Parmesan mixture, tossing the squash quickly as you go. The residual heat will gently cook the eggs without scrambling them, transforming the dish into a rich, creamy carbonara sauce that clings beautifully to each strand.
Step 7: Serve and Garnish
Dish out your Spaghetti Squash Carbonara onto plates right away. Top with freshly chopped parsley for a pop of color and a sprinkle of extra Parmesan if you want to go all out. This final step really elevates the dish, making it feel as festive as it is comforting.
How to Serve Spaghetti Squash Carbonara Recipe
Garnishes
Fresh parsley is a must to add brightness and a bit of herbal freshness that balances the rich sauce. A final dusting of shaved or grated Parmesan really amplifies the cheesy goodness, while a crack of fresh black pepper can give just the right touch of spice for those who like a little kick.
Side Dishes
This Spaghetti Squash Carbonara Recipe pairs beautifully with simple, crisp sides like a green salad dressed in lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. These add texture contrasts and keep the meal light yet satisfying.
Creative Ways to Present
For a fun twist, serve your carbonara directly inside a hollowed-out spaghetti squash half—this adds drama and makes for a fantastic centerpiece. You could also sprinkle some toasted pine nuts or chili flakes on top for some extra crunch or heat, customizing it to your taste.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool completely before transferring to an airtight container. Stored in the refrigerator, your carbonara will keep well for up to 3 days. The flavors actually meld nicely, making reheated portions intensely flavorful.
Freezing
Freezing spaghetti squash carbonara is possible but not ideal, as the texture of the squash and the sauce can change. If you choose to freeze, place portions in a freezer-safe container and consume within 1 month for best taste and quality. Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat, warm the leftovers on the stovetop over low heat, stirring frequently to prevent the eggs from scrambling and to maintain that creamy texture. Alternatively, use a microwave in short bursts, stirring in between until heated through.
FAQs
Can I use a different type of bacon in this recipe?
Absolutely! While turkey bacon offers a leaner option, you can swap in traditional pork bacon or even pancetta for a richer flavor. Just adjust cooking time to achieve your preferred crispiness.
Is spaghetti squash really a good substitute for pasta?
Yes! Spaghetti squash provides a similar texture to spaghetti noodles but with fewer carbs and calories. Its mild, slightly sweet flavor pairs perfectly with savory sauces like carbonara.
How do I prevent the eggs from scrambling in the sauce?
The key is to remove the pan from direct heat before adding the egg mixture and to toss quickly and continuously. The residual heat cooks the eggs gently, creating a silky, creamy sauce instead of scrambled eggs.
Can I add vegetables to the Spaghetti Squash Carbonara Recipe?
Definitely! Quick-cooking veggies like peas, spinach, or mushrooms can be sautéed with the bacon and garlic to boost the dish’s nutrition and add extra flavor.
What if I don’t have Parmesan cheese, can I use something else?
Grana Padano or Pecorino Romano are excellent substitutes that provide a similar sharp, nutty taste. Just be aware Pecorino tends to be saltier, so you might want to reduce the added salt.
Final Thoughts
There’s something truly special about a dish that feels indulgent without the heaviness, and this Spaghetti Squash Carbonara Recipe is just that. It’s a comforting embrace on a plate—creamy, crispy, and bursting with flavor. Give this recipe a try next time you want a meal that’s both nourishing and delicious. I promise it will become one of your favorites to make again and again!
Print
Spaghetti Squash Carbonara Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
A delicious and healthier twist on traditional carbonara using roasted spaghetti squash instead of pasta. This Spaghetti Squash Carbonara features crispy turkey bacon, a creamy Parmesan egg sauce, and fresh garlic, making it a comforting yet low-carb meal perfect for dinner.
Ingredients
Spaghetti Squash
- 4 pounds spaghetti squash
Carbonara Sauce
- 2 egg yolks
- 2 whole eggs
- 4 oz Parmesan cheese, finely grated
Other Ingredients
- 12 oz turkey bacon, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- Fresh parsley, for garnish
Instructions
- Roast the Spaghetti Squash: Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and roast for 30-45 minutes until the flesh is tender and easily pierced with a fork.
- Shred the Squash: Remove the squash from the oven and use a fork to shred the flesh into spaghetti-like strands. Set aside.
- Prepare the Egg and Cheese Mixture: In a bowl, whisk together the room temperature whole eggs, egg yolks, and grated Parmesan cheese until smooth and well combined. This will form the creamy sauce base.
- Cook the Turkey Bacon and Garlic: Heat a skillet over medium heat. Add the chopped turkey bacon and cook until it is crispy, about 5-7 minutes. Add the minced garlic to the pan and sauté briefly until fragrant, about 1 minute.
- Combine Squash and Bacon: Add the shredded spaghetti squash and kosher salt to the skillet with the bacon and garlic. Toss everything together to mix well and warm the squash through.
- Create the Carbonara Sauce: Remove the skillet from heat. Gradually pour the egg and Parmesan mixture over the warm squash while tossing continuously. The residual heat will gently cook the eggs, creating a creamy sauce that coats the strands without scrambling them.
- Serve: Immediately plate the spaghetti squash carbonara. Garnish with fresh parsley and additional Parmesan cheese if desired. Serve warm.
Notes
- Make sure the eggs are at room temperature to prevent them from scrambling when mixed with the hot squash.
- Adjust salt to taste, especially if your Parmesan is salty.
- You can substitute turkey bacon with pancetta or regular bacon if preferred for a richer flavor.
- Serve immediately as the sauce is best enjoyed fresh and creamy.
- Leftovers can be refrigerated and gently reheated, but texture may change.
