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Plated Spaghetti Squash Carbonara showing savory bacon bits and grated parmesan cheese.

Spaghetti Squash Carbonara

5 from 1 vote
Aliana Recipes
Tender squash strands tossed with crispy bacon and a velvety egg sauce. This meal offers a satisfying alternative to traditional pasta with savory, smoky notes in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings:4 people
Course:Dinner
Cuisine:Italian
Calories:310kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large spaghetti squash approx 3-4 lbs
  • 6 slices thick-cut bacon diced into small bits
  • 3 large eggs room temperature
  • ½ cup pecorino romano freshly grated
  • 2 cloves garlic minced finely
  • 1 teaspoon black pepper cracked
  • 2 tablespoon fresh parsley chopped for garnish

Equipment

  • 1 Baking sheet For roasting squash
  • 1 Large skillet For bacon and mixing
  • 1 Whisk For egg mixture
  • 1 Fork To shred squash

Method
 

  1. Slice the squash in half lengthwise and remove the seeds with a spoon.
  2. Roast the squash cut-side down at 400°F until the skin pierces easily with a fork.
  3. Fry the bacon in a large skillet until the fat renders and pieces turn golden brown.
  4. Whisk eggs and cheese together then toss with hot squash strands until the sauce thickens.

Nutrition

Serving: 380g (1.5 cups)Calories: 310kcalCarbohydrates: 12gProtein: 16gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 185mgSodium: 580mgPotassium: 420mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 180mgIron: 1.8mg

Notes

Whisk the eggs thoroughly before adding to the squash to prevent scrambling. If the squash feels too wet, pat the strands with a paper towel before mixing with the sauce.