Name: Spaghetti Squash Carbonara Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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); 3 Cloves Garlic (minced); 1/2 teaspoon Kosher salt; Parsley (chopped to serve)

Jump to Recipe

If you’re craving the cozy richness of classic Italian comfort food, Spaghetti Squash Carbonara will absolutely win you over. This lighter twist on carbonara replaces traditional pasta with tender, golden strands of roasted spaghetti squash, yet you still get all the hallmark flavors: savory bacon, a creamy egg-parmesan sauce, and garlicky undertones. Whether you’re looking to sneak a veggie into a beloved dish, cut back on refined carbs, or simply surprise your taste buds, this Spaghetti Squash Carbonara is both nourishing and decadent—an ideal meal for weeknights, yet impressive enough for guests.

Spaghetti Squash Carbonara Recipe - Recipe Image

Ingredients You’ll Need

The magic of Spaghetti Squash Carbonara lies in a handful of simple, high-quality ingredients. Each component brings essential flavor or texture—working together for that silky, smoky, cheesy finish you’ll crave again and again.

Spaghetti squash: Roasts into naturally sweet, noodle-like strands that perfectly soak up the sauce.
Egg yolks and eggs: Room temperature eggs help create a silky, luscious sauce with gorgeous golden color.
Parmesan cheese: Finely grated for melt-in-your-mouth creaminess and a signature nutty flavor.
Bacon (or pancetta/guanciale): Adds irresistible crunch and smoky depth—choose your favorite for a personal spin.
Garlic: Gently sautéed for aromatic savory warmth that balances the richness of the sauce.
Kosher salt: Brightens the flavors and brings everything into delicious balance.
Parsley: Chopped fresh and sprinkled on top for a pop of color and freshness.

How to Make Spaghetti Squash Carbonara

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 400°F. If you’d like to make cleanup a breeze, line your baking sheet with parchment paper. This little step keeps everything from sticking and helps you move around the roasted squash later without fuss.

Step 2: Roast the Spaghetti Squash

Cut your spaghetti squash in half lengthwise—use a sturdy knife and keep your hands safe! Scoop out and discard the seeds. Lay each half flesh-side down on your baking sheet and roast until fork-tender, about 30 to 45 minutes. The squash is ready when the strands easily separate with a fork; larger squash may need a bit more time.

Step 3: Cool and Shred the Squash

Once your roasted spaghetti squash is tender, flip the halves over and allow them to cool until you can handle them comfortably. Grab a fork and gently scrape to release all those beautifully golden “spaghetti” strands—set aside in a bowl.

Step 4: Make the Carbonara Sauce

In a medium bowl, whisk together the room-temperature eggs, extra yolks, and grated parmesan until the mixture is creamy and fully combined. Setting this aside now means your Spaghetti Squash Carbonara sauce will be ready to go when you need it.

Step 5: Cook the Bacon and Garlic

Heat a large skillet over medium heat, add your chopped bacon, and sauté until crisp—about 5 to 7 minutes. Stir in the minced garlic and let it sizzle for another minute or so, just until fragrant but not browned. The oils from the bacon will form a savory base for the squash.

Step 6: Toss It All Together

Add your roasted spaghetti squash and the kosher salt to the skillet, tossing gently with tongs so every strand is infused with bacon and garlic flavor. Let it heat through for a minute or two, then remove the skillet from the heat entirely—you want the sauce creamy, not scrambled!

Step 7: Finish with Carbonara Sauce

Off the heat, pour the egg and parmesan mixture over the squash, tossing vigorously with tongs so the residual warmth creates a velvety, glossy sauce that clings to every strand. Plate up your masterpiece, adding extra parmesan and a sprinkle of fresh parsley before serving.

How to Serve Spaghetti Squash Carbonara

Garnishes

A final flourish of finely grated parmesan and a sprinkle of freshly chopped parsley truly brings Spaghetti Squash Carbonara to life. Both add brightness and a pop of color, while a crack of black pepper on top offers an irresistible finishing touch.

Side Dishes

Looking to round out your meal? Serve Spaghetti Squash Carbonara with a crisp green salad tossed in a simple vinaigrette, roasted asparagus with lemon, or even a loaf of crusty bread to soak up every last drop of the sauce. These sides add freshness and contrast to the creamy richness of the main dish.

Creative Ways to Present

If you want your Spaghetti Squash Carbonara to truly dazzle, pile the saucy squash strands right back into the roasted squash shells for a rustic, show-stopping presentation. Or, plate the squash in individual nests and top each with an extra yolk for a gourmet twist that never fails to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover Spaghetti Squash Carbonara in an airtight container in the refrigerator for up to three days. The squash strands and sauce keep well, and the flavors deepen, making reheated servings extra tasty.

Freezing

While spaghetti squash itself freezes nicely, the carbonara sauce may lose its creamy texture after thawing. If you want to prep ahead, freeze plain roasted squash strands and crisp bacon separately. Then toss them with a fresh batch of sauce when ready to serve for best results.

Reheating

To gently reheat Spaghetti Squash Carbonara, use a skillet over low heat, stirring constantly until just warmed through. Add a splash of water or extra parmesan to refresh the sauce. Avoid microwaving on high, as this can overcook the eggs and make the sauce grainy.

FAQs

Can I make Spaghetti Squash Carbonara dairy-free?

While parmesan is traditional, you can experiment with a dairy-free hard cheese alternative for a similar effect. Nutritional yeast also adds a nice cheesy note for those avoiding dairy!

Is it possible to make Spaghetti Squash Carbonara vegetarian?

Absolutely! Just skip the bacon and add sautéed mushrooms or sun-dried tomatoes for a savory kick. A drizzle of smoked olive oil also adds that beloved smokiness.

Do I need to salt the squash before roasting?

You don’t need to salt the squash before roasting, since the sauce, bacon, and parmesan provide plenty of seasoning. But you can sprinkle a pinch of salt on the cut sides if you like.

Why does my sauce sometimes end up scrambled?

This usually happens if the egg mixture is added while the pan is too hot. Always remove the skillet from the heat, and toss the squash while slowly pouring in the egg mixture for that perfect, creamy finish.

Can I use pre-shredded parmesan for Spaghetti Squash Carbonara?

Freshly grated parmesan melts best and gives your carbonara its classic texture. Pre-shredded often contains anti-caking agents, so if possible, grate your own for the creamiest sauce.

Final Thoughts

There’s just something magical about Spaghetti Squash Carbonara—familiar, yet totally fresh. If you love traditional carbonara, or even if you’re just curious, give this recipe a try! You’ll discover a new favorite way to enjoy both veggies and comfort food in one delightful bowl.

Spaghetti Squash Carbonara Recipe

★★★★★

4.8 from 8 reviews

Author: Mariam
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in a lighter twist on the classic carbonara with this Spaghetti Squash Carbonara recipe. Roasted spaghetti squash serves as the perfect base for a creamy, cheesy sauce with crispy bacon and garlic. A satisfying and flavorful dish that’s surprisingly easy to make!

Ingredients

Scale

For the Spaghetti Squash:

4 Pounds Spaghetti Squash (about 2 small or 1 large)

For the Carbonara Sauce:

2 Egg Yolks (room temperature)
2 Eggs (room temperature)
4 oz Parmesan (Finely Grated)

For the Rest of the Dish:

12 ounces Bacon (roughly chopped)
3 Cloves Garlic (minced)
1/2 teaspoon Kosher salt
Parsley (chopped to serve)

Instructions

Preheat the Oven: Preheat the oven to 400°F and optionally line a baking sheet with parchment paper.
Prepare the Spaghetti Squash: Slice the spaghetti squash in half lengthwise, remove the seeds, and place it flesh side down on the baking sheet. Roast for 30-45 minutes until tender.
Shred the Squash: Once the squash is cooked, allow it to cool before shredding the flesh into strands with a fork.
Make the Carbonara Sauce: In a bowl, whisk together the eggs, egg yolks, and parmesan until well combined.
Cook the Bacon: In a skillet, cook the bacon until crispy, then add garlic, spaghetti squash, and salt. Toss to combine.
Add the Sauce: Off the heat, slowly mix the egg mixture into the spaghetti squash, tossing continuously.
Serve: Plate the dish, garnish with parsley and extra parmesan, and enjoy!

Notes

For a vegetarian option, you can omit the bacon and sauté the squash with olive oil and additional seasonings.
Ensure the eggs are at room temperature for a creamy sauce that emulsifies well.
Feel free to customize the dish with additional ingredients like cherry tomatoes or mushrooms.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Roasting, Stovetop
Cuisine: Italian