Spaghetti Squash Carbonara (Low Carb, Gluten-Free)

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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.

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…

Spaghetti Squash Carbonara (Low Carb, Gluten-free):
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9-Ingredient Spaghetti Squash Carbonara (Low Carb, Gluten-Free)

This low carb spaghetti squash carbonara recipe features a creamy, decadent bacon carbonara sauce. Gluten-free, with only 9 ingredients & 9 grams carbs!

Servings	Prep Time	Cook Time
servings	10 minutes	40 minutes

9-Ingredient Spaghetti Squash Carbonara (Low Carb, Gluten-Free) This low carb spaghetti squash carbonara recipe features a creamy, decadent bacon carbonara sauce. Gluten-free, with only 9 ingredients & 9 grams carbs! Servings Prep Time Cook Time servings 10 minutes 40 minutes

Ingredients

• 1 large Spaghetti squash
• 1/2 cup Bacon bits (cooked)
• 4 cloves Garlic (minced)
• 3/4 cup Green peas (raw or cooked work best, but can use canned in a pinch)
• 1 large Egg
• 3 tbsp Heavy cream
• 3 tbsp Unsweetened almond milk
• 1/2 cup Grated parmesan cheese
• Sea salt (to taste)

Instructions

1. Preheat the oven to 375 degrees F. 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.
2. 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).
3. 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.
4. Whisk heavy cream, almond milk, eggs, and parmesan cheese in a bowl.
5. 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.

Notes

Nutrition Facts

Amount Per Serving

Calories 173 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 1g

Protein 11g 22%

Vitamin A 7%

Vitamin C 17%

Calcium 17%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.

Net carbs per serving: 9g

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Want more low carb, gluten-free ideas for squash? Try these:

Savory Squash Kefir Pancakes (Low Carb, Gluten-free)

Stuffed Summer Squash Boats with Beef, Shiitake Mushrooms & Swiss Cheese (Low Carb, Gluten-Free)