There’s a certain warmth that fills my kitchen when the aroma of roasted spaghetti squash wafts through the air, promising a comforting meal that’s both satisfying and guilt-free. I first discovered this creamy Spaghetti Squash Carbonara on a chilly evening when I was craving something indulgent without the heaviness of traditional pasta. With its delightful strands of squash standing in for noodles, this dish embraces a low-carb lifestyle while delivering all the rich, cheesy goodness we love about carbonara.
As crispy bacon adds a savory crunch and green peas pop with sweetness, every bite feels like a little celebration. Whether you’re trying to cut carbs or simply looking for a delicious way to enjoy more veggies, this recipe is versatile enough to please even the most devoted pasta enthusiasts. Join me on this culinary journey as we transform a beloved classic into a lighter, yet equally delectable dish that will have everyone asking for seconds!
Why is Spaghetti Squash Carbonara a Must-Try?
Comforting, Creamy Delight: This dish offers all the cozy vibes of traditional carbonara without the carbs!
Versatile Base: Spaghetti squash can be swapped with zucchini noodles for variations that fit any dietary need.
Quick Prep: Ready in under 30 minutes, it’s perfect for busy weeknights or stress-free dinner parties.
Crowd-Pleasing Appeal: With its rich flavors and textures, it’s a hit among both veggie lovers and meat enthusiasts.
Customizable: Easily adjust ingredients for dietary preferences opt for turkey bacon or skip the meat for a vegetarian version!
Enjoy this creamy, veggie-packed meal that satisfies cravings while keeping health goals in check!
Spaghetti Squash Carbonara Ingredients
• Here’s what you need to make this creamy dish a reality!
For the Squash
- Medium spaghetti squash (2, about 2 pounds each) – This is your low-carb pasta substitute! Substitution: Zucchini noodles can be used in a pinch.
For the Sauce
- Large eggs (2) – Essential for creating that creamy texture that binds everything together. Note: Ensure they are at room temperature for better consistency when mixed.
- Grated Parmesan cheese (⅔ cup, plus additional for serving) – Adds a savory, nutty flavor to your dish. Substitution: Use Pecorino Romano for a sharper taste.
- Garlic (5 cloves, minced) – Infuses the dish with aromatic flavor. Note: Feel free to adjust the amount based on personal preference.
For the Mix-ins
- Bacon (4 strips, cut into bite-sized pieces) – Provides a crunchy, savory flavor! Substitution: Turkey bacon can be used for a lighter option.
- Frozen peas (1 cup) – Adds a burst of sweetness and color. Note: Can be added directly from the freezer; no need to thaw.
- Kosher salt (¼ teaspoon, plus additional to taste) – Enhances all the flavors in your pasta masterpiece.
- Ground black pepper (¼ teaspoon, plus additional to taste) – Adds a touch of heat and depth to the dish.
How to Make Spaghetti Squash Carbonara
- Preheat the oven: Set your oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 40-50 minutes until tender, then fluff the strands into “noodles” with a fork.
- Cook the bacon: While the squash is roasting, heat a skillet over medium heat. Add the bite-sized bacon pieces, cooking until crispy (about 6-8 minutes). Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat, leaving about 1 tablespoon of drippings in the skillet.
- Whisk the sauce: In a medium bowl, whisk together the eggs and grated Parmesan cheese until well combined. This creamy mixture will bind the ingredients together beautifully!
- Sauté the garlic: Toss minced garlic into the skillet with the bacon drippings and sauté for about 1-2 minutes until fragrant—be careful not to let it burn!
- Combine ingredients: Once the spaghetti squash is ready, add the strands to the skillet with the garlic. Mix gently, allowing them to absorb the flavors for about 2 minutes before removing from heat.
- Add the sauce: Quickly pour the egg and cheese mixture over the squash while stirring continuously. This step is key! You want it creamy, not scrambled. Stir until the sauce thickens, which should take around 5-8 minutes.
- Finish the dish: Sprinkle in the cooked bacon, frozen peas, salt, and pepper. Adjust the seasoning to taste. Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper.
Optional: Top with fresh herbs like parsley or basil for a beautiful presentation.
Exact quantities are listed in the recipe card below.
Spaghetti Squash Carbonara Variations
Feel free to switch things up and make this creamy delight truly your own!
- Vegetarian: Omit bacon and substitute with sautéed mushrooms or extra peas for a hearty, plant-based twist.
The earthy flavor of mushrooms adds depth, making the dish satisfyingly rich without meat. - Dairy-Free: Swap Parmesan with nutritional yeast to achieve a cheesy flavor without the dairy.
Nutritional yeast not only makes it vegan but also brings a delightful umami kick to your sauce! - Spicy Kick: Add red pepper flakes or diced jalapeños to the dish for a touch of heat.
A little spice can elevate the entire meal, invigorating your taste buds with every delicious bite. - Herb-Infused: Mix in fresh herbs like basil or parsley for a burst of freshness.
The herbs add a beautiful aroma, enhancing the comforting warmth of the carbonara with a garden touch. - Nutty Flavor: Stir in a spoonful of almond or cashew cream to boost creaminess and add a nutty depth.
Not only does this option enrich the sauce, but it also appeals to those craving a little extra indulgence. - Green Boost: Incorporate fresh spinach or kale for added nutrients and a vibrant color.
The greens wilt beautifully into the dish, providing a healthful addition that keeps the flavors exciting. - Zucchini Noodles: For a lighter option, swap spaghetti squash for zucchini noodles, keeping the carb count low.
This makes for a delightful, crunchy alternative while maintaining the essence of classy carbonara. - Flavor Explosion: Mix in sun-dried tomatoes for a tangy twist that enhances the overall profile of flavors.
Their sweetness pairs beautifully with the savory elements, ensuring a delectable surprise in every mouthful!
How to Store and Freeze Spaghetti Squash Carbonara
Fridge: Store leftover Spaghetti Squash Carbonara in an airtight container for up to 4 days. This helps keep it fresh and ready for your next meal!
Freezer: If you want to save it for later, freeze the carbonara in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.
Reheating: Gently reheat the dish in a skillet over medium-low heat, stirring occasionally, to maintain the creamy texture and flavors. Avoid high heat to prevent the sauce from separating.
Make Ahead: You can roast the spaghetti squash up to two days in advance. Just store it in the fridge until you’re ready to whip up the carbonara!
Expert Tips for Spaghetti Squash Carbonara
- Eggs Matter: Ensure the eggs are at room temperature before mixing to achieve a silky, cohesive sauce without lumps in your Spaghetti Squash Carbonara.
- Bacon Brilliance: Cook bacon until crispy to enhance flavor. If it’s chewy, it won’t provide the satisfying crunch that complements the creamy sauce.
- Mix Gently: Stir continuously when adding the egg mixture to avoid scrambling the eggs; the goal is a creamy consistency that envelops every noodle.
- Roasting Ahead: Roast your spaghetti squash up to two days in advance to save time. Keep it in the fridge until you’re ready to prepare the dish.
- Seasoning Savvy: Adjust salt and pepper according to your taste. The bacon and Parmesan also contribute saltiness, so taste as you go for the best flavor!
Make Ahead Options
Preparing your Spaghetti Squash Carbonara in advance is a fantastic way to save time during busy evenings! You can roast the spaghetti squash up to 2 days ahead, allowing it to cool before storing it in an airtight container in the refrigerator. Additionally, you can cook the bacon and store it in the fridge for up to 3 days to keep that savory crunch ready to go. When you’re ready to serve, simply combine the roasted squash, bacon, and sauce as instructed, stirring vigorously to maintain that creamy consistency. With these make-ahead options, you’ll enjoy a delicious, comforting meal with minimal evening prep!
What to Serve with Spaghetti Squash Carbonara?
Ready to create a delightful dining experience? Let’s explore the best dishes to accompany your creamy, veggie-packed masterpiece!
- Garlic Bread: Soft and buttery, with a hint of garlic, this classic side perfectly balances the dish’s richness while providing a comforting crunch.
- Side Salad: A fresh mix of greens with a light vinaigrette adds brightness and texture, making each bite of the carbonara even more satisfying.
- Roasted Vegetables: Caramelized veggies enrich the meal with their natural sweetness and earthy flavors, enhancing the wholesome nature of the spaghetti squash.
- Zucchini Noodles: For extra vegetable goodness, serve alongside herbed zucchini noodles, providing a fun twist to your low-carb dining experience.
- White Wine: A crisp Pinot Grigio or a light Chardonnay complements the creamy sauce, elevating the dining experience while enhancing the dish’s flavors.
- Lemon Sorbet: A refreshing palate cleanser that provides a sweet, zesty kick to finish the meal on a light, sugary note!
Spaghetti Squash Carbonara Recipe FAQs
How do I choose the right spaghetti squash?
Absolutely! When selecting a spaghetti squash, look for ones that feel heavy for their size, with a smooth, firm skin. Avoid any with soft spots or discoloration, as this may indicate overripeness.
How should I store leftover spaghetti squash carbonara?
To keep your Spaghetti Squash Carbonara fresh, store it in an airtight container in the fridge for up to 4 days. This will help retain its creamy texture and flavors, ensuring your next meal is just as delicious!
Can I freeze the spaghetti squash carbonara?
Yes, you can freeze this dish! Place it in freezer-safe containers, and it will be good for up to 2 months. To thaw, simply transfer it to the fridge overnight before reheating. When you’re ready to enjoy it, heat gently in a skillet over medium-low heat to maintain that creamy texture.
What if my sauce curdles while making spaghetti squash carbonara?
If your sauce curdles, don’t worry! This can happen if the mixture gets too hot too quickly. To fix it, remove the pan from heat and whisk vigorously to bring the ingredients back together. For next time, make sure to add the egg mixture over low heat, stirring continuously for an even creaminess.
Is spaghetti squash safe for pets?
Yes, spaghetti squash is generally safe for pets like dogs! It’s a low-calorie vegetable filled with vitamins. However, always consult your vet before feeding your pet any new food, especially to avoid potential allergies or digestive issues.
Can I customize this recipe for dietary restrictions?
Very much so! This Spaghetti Squash Carbonara can be easily adjusted to fit various dietary needs. For a vegetarian version, simply omit the bacon and add sautéed mushrooms or more peas. You can also substitute Parmesan with nutritional yeast for a dairy-free option!
Spaghetti Squash Carbonara: A Creamy Low-Carb Delight
Ingredients
Equipment
Method
- Preheat the oven to 400°F. Cut the spaghetti squash in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 40-50 minutes until tender, then fluff the strands into 'noodles' with a fork.
- While the squash is roasting, heat a skillet over medium heat. Add the bite-sized bacon pieces, cooking until crispy (about 6-8 minutes). Once cooked, transfer the bacon to a paper towel-lined plate to drain excess fat, leaving about 1 tablespoon of drippings in the skillet.
- In a medium bowl, whisk together the eggs and grated Parmesan cheese until well combined. This creamy mixture will bind the ingredients together beautifully!
- Toss minced garlic into the skillet with the bacon drippings and sauté for about 1-2 minutes until fragrant. Be careful not to let it burn!
- Once the spaghetti squash is ready, add the strands to the skillet with the garlic. Mix gently, allowing them to absorb the flavors for about 2 minutes before removing from heat.
- Quickly pour the egg and cheese mixture over the squash while stirring continuously, until the sauce thickens, about 5-8 minutes.
- Sprinkle in the cooked bacon, frozen peas, salt, and pepper. Adjust the seasoning to taste. Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper.