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Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

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Spaghetti Squash Carbonara is a decadent, guilt-free twist on the classic Italian favorite. This recipe replaces traditional pasta with nutrient-rich spaghetti squash, making it an ideal low-carb option for those seeking a healthier lifestyle without sacrificing flavor. The dish combines crispy turkey bacon, creamy eggs, and rich Parmesan cheese to create a smokey comfort food experience that’s perfect for family gatherings or cozy dinners at home. With its satisfying texture and savory notes, Spaghetti Squash Carbonara is not only delicious but also versatile enough to pair with salads or grilled vegetables. Whether you’re following a keto diet or simply looking for a lighter meal, this recipe will quickly become a go-to favorite.

Ingredients

Scale
  • 4 pounds spaghetti squash
  • 2 egg yolks
  • 2 eggs
  • 4 oz finely grated Parmesan cheese
  • 12 oz chopped turkey bacon
  • 3 cloves garlic (minced)
  • 1/2 teaspoon kosher salt
  • Fresh parsley (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Optionally, line a baking sheet with parchment paper.
  2. Halve the spaghetti squash lengthwise and scoop out the seeds. Place flesh side down on the baking sheet and roast for 30-45 minutes until fork-tender.
  3. Once cooled, shred the squash into strands using a fork.
  4. In a medium bowl, whisk together room temperature eggs, egg yolks, and Parmesan until combined.
  5. In a skillet over medium heat, cook turkey bacon until crispy (about 5-7 minutes). Add minced garlic and sauté until fragrant.
  6. Toss in the shredded squash along with salt; mix until heated through.
  7. Remove from heat, gently combine with egg mixture using tongs to avoid scrambling.
  8. Serve immediately garnished with parsley and additional Parmesan if desired.

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