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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, you just cook spaghetti squash in the oven. And, 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.
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…
Tools To Make Keto Spaghetti Squash Carbonara
Tap the links below to see the items used to make this recipe.
- Baking Sheet – I always choose this baking sheet whenever a recipe calls for one.
- Skillet – This nonstick skillet set has two sizes to choose from. Perfect for making this low carb dinner recipe.
- Whisk – This is a great whisk to add to your collection of kitchen utensils.
Healthy Low Carb Spaghetti Squash Carbonara Recipe
Low Carb Spaghetti Squash Carbonara Recipe
This low carb spaghetti squash carbonara recipe features a creamy, decadent bacon carbonara sauce. Gluten-free, with only 9 ingredients & 11 grams carbs!
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Meanwhile, heat olive oil in a large pan over medium-high heat. Saute the garlic and bacon bits, until the bacon is sizzling (about 2-3 minutes).
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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.
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Whisk heavy cream, 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.
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Recipe Notes
Serving size: 1 1/2 cups
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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79 Comments
Helen CW
0This was easy and good. I made it tonight but didn’t use peas or bacon bits (mine had expired) – I cooked my own bacon but probably didn’t cook enough for that nice smoky bacon-y taste. For leftovers, I’ll cook more bacon and add it to the dish. Thanks for an easy recipe. (Last time I tried a keto carbonara, it didn’t come out well – not your recipe. Your instructions made this easy!!