Indulge in a delightful twist on a classic Italian dish with this spaghetti squash carbonara. By swapping traditional pasta for spaghetti squash, this recipe offers a gluten-free alternative that doesn't compromise on flavor. The creamy sauce, made from eggs and parmesan cheese, perfectly coats the tender squash strands, while crispy bacon adds a savory crunch. It's a comforting meal that's both satisfying and nutritious.
When preparing this recipe, you might find that spaghetti squash is not a staple in every household. It's a versatile vegetable that, when cooked, transforms into noodle-like strands, making it an excellent pasta substitute. If you're heading to the supermarket, look for a medium-sized squash with a firm exterior. Additionally, ensure you have parmesan cheese, which is essential for the creamy sauce, and bacon, which adds a rich, smoky flavor to the dish.

Ingredients For Spaghetti Squash Carbonara
Spaghetti squash: A unique vegetable that, when cooked, turns into noodle-like strands, perfect for a gluten-free pasta alternative.
Bacon: Provides a savory, smoky flavor and a crispy texture to the dish.
Garlic: Adds a fragrant and aromatic depth to the carbonara sauce.
Eggs: The base for the creamy sauce, helping to bind the ingredients together.
Parmesan cheese: Offers a rich, nutty flavor and creamy texture to the sauce.
Salt and pepper: Essential seasonings to enhance the overall taste of the dish.
Olive oil: Used to roast the squash, adding a subtle richness and helping to prevent sticking.
Technique Tip for Perfecting This Dish
When preparing spaghetti squash, it's essential to roast it cut-side down on the baking sheet. This technique allows the moisture to escape, preventing the squash from becoming soggy and ensuring that the strands separate easily when scraped with a fork. Additionally, when combining the egg and parmesan cheese mixture with the hot squash, work quickly to ensure the residual heat cooks the eggs gently, creating a creamy sauce without scrambling them.
Suggested Side Dishes
Alternative Ingredients
spaghetti squash - Substitute with zucchini noodles: Zucchini noodles, also known as zoodles, provide a similar texture and are also gluten-free, making them a great alternative to spaghetti squash.
bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor, making it a suitable substitute for traditional bacon.
garlic - Substitute with shallots: Shallots offer a milder flavor than garlic but still add a nice aromatic quality to the dish.
eggs - Substitute with silken tofu: Silken tofu can be blended to create a creamy texture similar to eggs, suitable for those avoiding eggs.
parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a popular dairy-free alternative to parmesan cheese.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a good substitute for olive oil.
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How to Store or Freeze This Recipe
Allow the spaghetti squash carbonara to cool completely before storing. This prevents condensation, which can make the dish soggy.
Transfer the cooled carbonara into an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
For short-term storage, place the container in the refrigerator. The carbonara will stay fresh for up to 3 days, making it perfect for meal prep or a quick midweek dinner.
If you wish to freeze the spaghetti squash carbonara, ensure it's in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
Label the container with the date of preparation. This is a handy trick to keep track of how long your carbonara has been stored.
When you're ready to enjoy your frozen carbonara, thaw it in the refrigerator overnight. This gradual thawing helps maintain the texture of the spaghetti squash.
Reheat the carbonara gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of olive oil or a bit of parmesan cheese to revive its creamy texture.
Avoid microwaving, as it can make the spaghetti squash watery and the eggs rubbery. A gentle stovetop reheat is your best bet for preserving the dish's delightful flavors and textures.
How to Reheat Leftovers
For a quick and easy method, use the microwave: Place your leftover spaghetti squash carbonara in a microwave-safe dish. Cover it with a microwave-safe lid or wrap it with a damp paper towel to retain moisture. Heat on medium power for about 1-2 minutes, stirring halfway through to ensure even heating. Be careful not to overcook, as the eggs might become rubbery.
Opt for the stovetop for a more controlled reheating: Add a splash of olive oil or a small pat of butter to a skillet over medium-low heat. Add the spaghetti squash carbonara and gently stir until heated through. This method helps maintain the creamy texture of the egg and parmesan cheese sauce.
If you prefer the oven, preheat it to 350°F (175°C): Transfer the spaghetti squash carbonara to an oven-safe dish. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until warmed through. This method is great for reheating larger portions while preserving the dish's integrity.
For an adventurous twist, try reheating in an air fryer: Place the spaghetti squash carbonara in an air fryer-safe dish or use a piece of parchment paper. Set the air fryer to 320°F (160°C) and heat for about 5-7 minutes. This method can add a slight crisp to the bacon while keeping the squash strands tender.
Essential Tools for This Recipe
Oven: Used for roasting the spaghetti squash until tender, providing the necessary heat to cook it evenly.
Baking sheet: A flat surface to place the spaghetti squash halves on while roasting in the oven.
Knife: Essential for cutting the spaghetti squash in half lengthwise.
Spoon: Used for scooping out the seeds from the spaghetti squash.
Skillet: A large pan used for cooking the bacon and later combining all the ingredients.
Fork: Handy for scraping out the strands of spaghetti squash once it's roasted.
Mixing bowl: Used for whisking together the eggs and grated parmesan cheese.
Whisk: Helps in blending the eggs and parmesan cheese smoothly.
Tongs: Useful for tossing the spaghetti squash with the egg and cheese mixture, ensuring everything is well combined.
Measuring cup: Used for measuring the grated parmesan cheese accurately.
Measuring spoons: Helpful for measuring the olive oil and seasoning with salt and pepper.
How to Save Time on Preparation
Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This way, you can quickly add it to the spaghetti squash without waiting for it to crisp up.
Use a microwave: Speed up the spaghetti squash cooking by microwaving it for 10-12 minutes instead of roasting. Pierce the skin with a fork, cut in half, and place cut-side down in a microwave-safe dish with a bit of water.
Grate cheese ahead: Grate the parmesan cheese beforehand and store it in an airtight container. This saves time when you're ready to mix it with the eggs.

Spaghetti Squash Carbonara
Ingredients
Main Ingredients
- 1 Spaghetti Squash medium-sized
- 4 slices Bacon chopped
- 2 cloves Garlic minced
- 2 Eggs large
- ½ cup Parmesan Cheese grated
- to taste Salt and Pepper
- 1 tablespoon Olive Oil
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-45 minutes or until tender.
- While the squash is roasting, cook the bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the skillet.
- Add minced garlic to the skillet and cook for about 1 minute until fragrant. Remove from heat.
- In a mixing bowl, whisk together the eggs and grated Parmesan cheese.
- Once the squash is done, use a fork to scrape out the strands into the skillet with the garlic. Pour the egg and cheese mixture over the squash and toss quickly to combine. The heat from the squash will cook the eggs and create a creamy sauce.
- Add the cooked bacon back to the skillet and toss everything together. Season with additional salt and pepper to taste. Serve immediately.
Nutritional Value
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