Spaghetti Squash Carbonara

Dish Info

Spaghetti Squash Carbonara scratches the itch for pasta while remaining deliciously low carb. Spaghetti squash noodles are tossed in a rich and creamy sauce and then topped with crispy bacon and parmesan cheese for a meal that never fails to hit the spot.


– 1 large Spaghetti squash or 2 small – 8 ounces bacon sliced – 1 cup heavy cream – 4 eggs beaten – 1 cup grated parmesan divided – Salt and pepper to taste – For garnish optional: fresh parsley and grated parmesan

– Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Slice the spaghetti squash lengthwise and remove the seeds. 

– Place on the baking sheet with the cut side down. Bake for about 40 minutes, until tender.

– Allow the squash to cool slightly, and then use a fork to scoop out noodles.

– Cook the bacon in a large skillet over medium heat until crisp. Remove from the skillet and drain on paper towels. – Add the squash “noodles” and heavy cream to the skillet and toss to combine.

– In a large bowl, beat together the eggs, half of the parmesan, salt, and pepper. Remove 2 tablespoons of the cream from the skillet and whisk into the egg mixture.

– Turn the heat to medium-low. – Stir the egg mixture into the spaghetti squash until creamy. – Return the bacon to the pan and top with the remaining cheese. – If you would like a creamier consistency, you can add additional cream to the pan.