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Spaghetti Squash Carbonara

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Spaghetti Squash Carbonara

Feel inspired by the Italian classic with this Spaghetti Squash Carbonara recipe. It’s light and nutritious. You get to enjoy creamy, cheesy, and bacon-rich flavors without too many calories.

This recipe swaps pasta for spaghetti squash. This change cuts about 190 calories from each one-cup serving. It uses egg yolks, Parmesan cheese, and black pepper for that smooth creaminess. Plus, a little pasta water does the magic—no cream needed.

This dish keeps true to the Italian craft by not using heavy cream. It gives you that cozy, healthy meal. And, it’s a great low-carb pasta option.

Whether you’re just starting with low-carb foods or you love carbonara, you’ll love this recipe.

Exact Ingredients (+ Possible Substitutes)

You need these ingredients to make spaghetti squash carbonara super tasty. First, get a big spaghetti squash that’s about two pounds. It’s a good swap for pasta, keeping it low-carb and gluten-free.

  • Spaghetti Squash: 1 large (about 2 pounds)
  • Bacon: 6 slices or pancetta: ⅓ cup cooked for a savory touch. Alternatively, swap meat for olives, peas, or sun-dried tomatoes as a vegetarian substitute.
  • Eggs: 2 large, preferably pasteurized for safety.
  • Parmesan Cheese: ¾ cup finely grated, plus extra for garnish.
  • Garlic (optional): 4 cloves, minced.
  • Seasonings: Salt and pepper to taste, and 2 teaspoons of fresh parsley for fresh aromatic depth.

Change the dish to fit what you like to eat. Try pecorino romano instead of Parmesan cheese for a new flavor. To make it creamier, add heavy cream and kosher salt. This makes the carbonara rich but still good for you. Don’t forget extra garnishes to make the meal special for you.


Start by preheating your oven to 400°F for roasting. If you want it faster, the microwave works too. Carefully cut your spaghetti squash in half and remove the seeds. For the oven, place it cut side down in a dish, cover, and bake for 45-50 minutes.

For the microwave method, do the same with cutting. Cook for 10-12 minutes, checking if it’s soft with a fork. While the squash cooks, fry bacon or pancetta until crispy. Mix it with egg and cheese for your carbonara sauce.

After the squash is cooked, scrape out the inside with a fork. It’ll look like pasta. Mix this squash “pasta” with the bacon and egg/cheese sauce on low heat. Keep mixing until it’s creamy and hot. Add some parsley and more cheese before eating. This way of cooking is low in carbs and full of flavor. It’s a healthy and tasty meal you can feel good about. Dive into a bowl of nourishing carbonara today!

jenny happy muncher
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Jenny has always been passionate about cooking, and she uses her platform to share her joy of food with others. Her recipes are easy to follow, and she loves giving tips and tricks to help others create their own unique culinary creations.