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One of the markers of fall is all the fresh squash everywhere, and spaghetti squash is the best kind for so many reasons. It simply more versatile than any of the varieties out there, because it can replace pasta so effortlessly. It can take on any flavors you like, making the possibilities with it just endless. You can even twirl it around your fork like spaghetti, hence the name. It truly is my favorite kind of squash. And, spaghetti squash carbonara is my favorite way to make it.
If you haven’t made low carb spaghetti squash to replace pasta before, it’s actually much simpler than it looks. The most challenging part is cutting it open, since the skin is very hard prior to cooking. A sharp knife is crucial here!
Otherwise, don’t be put off by how long spaghetti squash takes to cook in the oven. The time is all hands off! If you’ve got a busy evening with other things to do besides cooking dinner (um, who doesn’t?), spaghetti squash is a great option. You can pop it in there and go do something else while it cooks. I first learned to do it from The Kitchn, though I’ve since tweaked the method to use a lower oven temperature because I found it cooks more evenly that way. Once enough time has passed – usually about 35 to 40 minutes at 375 degrees with my method – it’s all a breeze from there. Use a fork to pull out the spaghetti-like strands, and at this point it’s a blank canvas for any pasta dish you want to make low carb.
My Other Low Carb Recipes:
My Other Low Carb Recipes:
At the moment, that’s spaghetti squash carbonara at our house.
This creamy bacon spaghetti squash carbonara recipe is savory enough to work equally well as a main dish or a side dish. You can even throw some chicken in there for additional protein if you’re so inclined. Although it’s gluten-free, grain-free, and low carb, it doesn’t taste that way at all. If you’re looking for a satisfying dinner, trust me – this is the one.
My first attempt at making the carbonara sauce involved simmering, which ended up scrambling the egg. What a disaster, needless to say. Don’t make my mistake! This time, I let the heat of the squash noodles thicken the sauce, which turned out much better.
Now it’s all smooth, creamy, and everything a carbonara dish should be – except without all the carbs. Yes, I’ll be making this spaghetti squash carbonara again and again…
More Low Carb Recipes To Love
Low Carb Spaghetti Squash Carbonara Recipe
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VIDEO + NUTRITION INFO + RECIPE NOTES below!
Preheat the oven to 375 degrees F (191 degrees C). Slice the spaghetti squash in half length-wise. Remove the seeds. Place in a lined baking sheet, cut side down. Bake for about 35-40 minutes, until a fork can easily pierce the skin.
Meanwhile, saute the garlic and bacon bits in an oiled pan on the stove, over medium to medium-high heat, until the bacon is sizzling (about 2-3 minutes).
Add green peas. If the peas were raw, saute for 3-5 more minutes, until peas are bright green. (If adding pre-cooked or canned peas, you can proceed to the next step right away.) Remove from heat.
- Whisk heavy cream, almond milk, eggs, and parmesan cheese in a bowl.
- When the spaghetti squash is done baking, use a fork to pull out the "noodles". While they are still hot, stir in the egg parmesan mixture, then add the bacon mixture. Season with sea salt to taste. Garnish with fresh parsley and additional parmesan cheese if desired.
Serving size: 1 cup
Video Showing How To Make Spaghetti Squash Carbonara:
Click or tap on the image below to play the video. It's the easiest way to learn how to make Spaghetti Squash Carbonara!
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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