Go Back

Spaghetti Squash Carbonara

A delicious twist on the classic Italian dish using spaghetti squash for a creamy, low-carb meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 medium spaghetti squash Choose one that is firm and heavy for its size.
  • 4 ounces pancetta Can substitute with bacon if preferred.
  • 2 large eggs Whisked with cheese for the sauce.
  • 1 cup grated Parmesan cheese For a creamy consistency.
  • to taste Salt
  • to taste Pepper
  • for garnish Fresh parsley Add for a touch of color.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half and scoop out the seeds.
  3. Place the halves cut-side down on a baking sheet and roast for about 40-45 minutes or until tender.
Cooking
  1. In a skillet, cook the pancetta over medium heat until crispy. Remove it from the pan and set aside, leaving the drippings.
  2. In a bowl, whisk together the eggs and Parmesan cheese until smooth, seasoning with salt and pepper.
  3. Once the squash is roasted, scrape out the flesh with a fork to create spaghetti-like strands.
  4. In the skillet with pancetta drippings, combine the squash strands and pancetta.
  5. Pour the egg and cheese mixture over the hot squash, stirring quickly to create a creamy sauce.
Serving
  1. Serve immediately, garnished with fresh parsley.

Notes

For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through. Optional: Mix in sautéed spinach or peas for extra flavor and nutrients.