Picture this: You’re sitting at a cozy, warmly lit dinner table at a Trattoria in Italy as you’re presented with golden creamy and baked spaghetti squash. With your first fork, you pick up some strands that are tender yet slightly, baked to a perfect al dente, mimicking the familiar form of spaghetti but with a twist. As you’re tasting it, you’re noticing the subtle, sweet undertones from the squash that are a contrast to the rich, creamy carbonara sauce.

This recipe is incredibly easy to make, delicious, and it will create a wow-effect for everyone who will try it!

How to Make Low-Carb Spaghetti Squash Carbonara

Here’s what you need for this recipe:

For the Spaghetti Squash:

1 medium-sized spaghetti squash
Olive oil
Salt and black pepper, to taste

For the Carbonara Sauce:

6 slices of bacon or pancetta, diced
2 cloves garlic, minced
3 large eggs
1 cup grated Pecorino Romano cheese
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
1/4 cup heavy cream

Alternative Ingredients:

For the Spaghetti Squash:

Spaghetti squash – Zucchini noodles, butternut squash, sweet potato noodles, regular spaghetti noodles
Olive oil – Avocado oil

For the Carbonara Sauce:

Bacon – Pancetta, guanciale, plant-based bacon, tempeh, tofu, or mushrooms
Pecorino Romano and Parmesan cheeses – vegan cheese, nutritional yeast
Egg – Vegan egg substitute or tofu-based carbonara sauce
Classic carbonara sauce from the store

Optional for different variations:

Vegetables – Sautéed mushrooms, peas, spinach, or cherry tomatoes
Herbs – Basil, thyme, or oregano
Protein – Cooked chicken, shrimp, or fried salmon
Spices – Red pepper flakes or nutmeg

Step-by-Step Instructions

Step 1: Before you start preparing anything, preheat the oven to 375°F (190°C).

Step 2: Cut the spaghetti squash in half lengthwise and scoop out the seeds from inside of the squash either now or later once it’s baked – then drizzle olive oil over the cut halves of the squash and season with salt and pepper to taste before you place cut side down on a baking sheet.

Step 3: Roast in the preheated oven for about 35-45 or until it’s tender and the flesh can be easily scraped with a fork – make sure not to overcook it or it can turn out watery, it should be fork tender.

Step 4: Meanwhile, prepare the carbonara sauce in a large skillet or pan by adding the diced bacon or pancetta pieces to it and cooking them over medium-high heat until they become crispy.

Step 5: Take off the bacon or pancetta and set aside, reserving the bacon grease in the pan, then add the minced garlic and cook for 1 minute until it’s fragrant.

Step 6: Take a large bowl and whisk together the raw eggs, heavy cream, Pecorino Romano cheese, Parmesan cheese, and a pinch of black pepper – mix it until it’s all well combined.

Step 7: Check on your squash and remove it from the oven when it’s cooled, then let it cool slightly before you use a fork to scrape the flesh into spaghetti-like strands.

Step 8: Back to the skillet, reduce it to low heat and add the roasted spaghetti squash strands to the skillet – combining everything as you’re tossing it gently to combine.

Step 9: Use the egg mixture from step 6 and add it to the skillet with the squash, stirring quickly to coat the squash evenly around – just make sure not to overcook the eggs or they will scramble.

Step 10: Lastly, add the cooked crispy or pancetta to the skillet, mixing everything together – finally, seasoning with salt and black pepper to taste.

Serve it hot with chopped fresh parsley either inside the squash or in a separate bowl.

Expert Tips

When cooking the bacon or pancetta, make sure it’ll turn out crispy and golden brown as this is what gives the dish its rich, smoky flavor.
Don’t overcook the eggs when you’re adding the egg and cheese mixture to the hot spaghetti squash in the skillet – work quickly and over low heat to avoid overheating and scrambling the eggs.
Use both Pecorino Romano and Parmesan cheese as the combo balances flavors, since Pecorino adds the salty and tangy kick, while the Parmesan adds a milder, nutty taste.
When seasoning with salt and pepper, do the taste test before adding more – bacon and cheese are naturally salty, so you may need less salt than you thought. For pepper, use freshly ground pepper generously for the classic Carbonara taste.
Play around with additional flavors, such as by adding mushrooms, peas, or spinach.
To speed things up, use an instant pot!

With these tips, this dish will quickly become one of your favorite spaghetti squash recipes!

What to Pair With This Dish

If you’re looking for side ideas or even make it a full course meal, here are some options:

Salads

Fresh green salad with strawberry vinaigrette
Caesar salad
Arugula salad with shaved Parmesan
Mixed green salad with balsamic dressing

Sides

Roasted or steamed vegetables like asparagus, green beans, Brussels sprouts, or Mediterranean vegetables
Garlic bread
Focaccia

Wine Pairing

White wine – Chardonnay or Sauvignon Blanc, Chablis
Red wine – light Pinot Noir, Chianti Classico, Lambrusco
Rosé

Dessert

Frequently Asked Questions (FAQs)

If you can’t find an answer here, feel free to comment your question below!

How to pick the best spaghetti squash?

You will find that a ripe spaghetti squash is firm, is heavier than it looks, and has a deep yellow color.

Does carbonara have raw eggs?

You’re adding raw eggs to the dish when you’re cooking, however, as you’re cooking it slowly when tossing the hot spaghetti squash in it, it turns into a creamy sauce without the eggs being raw anymore.

How do you freeze spaghetti squash?

After cooking, scrape out the flesh using a fork to get spaghetti-like strands from it, then package it into an airtight freezer bag or container. Before sealing it, remove as much air as possible to prevent freezer burn. When you’re ready to eat it, thaw it in the fridge, then reheat, and enjoy!

how long does spaghetti squash last in the fridge

If you haven’t cooked the spaghetti squash yet, it can last up to 1-2 months in the fridge, though once you’ve cooked it, put it in an airtight container to make it last up to 5-7 days in the fridge.