Easy Spaghetti Squash Carbonara

If you ask me, spaghetti squash is one of the smartest pasta swaps around.

This low-carb take on the classic Italian carbonara keeps all the creamy, satisfying elements you love while swapping traditional pasta for tender strands of roasted squash. The rich sauce, made with eggs and Parmesan, coats each strand just like the original.

It’s topped with crispy bacon pieces and a generous sprinkle of black pepper, staying true to carbonara’s simple but good ingredients. The natural sweetness of the squash adds an extra layer of flavor that works really well here.

It’s a cozy, filling dish that feels like comfort food but won’t weigh you down – perfect for those nights when you want something a bit lighter but still super satisfying.

What Kind of Spaghetti Squash Should I Use?

When shopping for spaghetti squash, look for ones that feel heavy for their size and have a firm, pale yellow rind without soft spots or blemishes. The squash should be about 2-3 pounds each – smaller ones tend to be less flavorful, while larger ones can be watery and bland. A ripe spaghetti squash will have a slight golden color rather than a pale cream hue. If you give the squash a gentle tap, it should sound hollow inside. Store your squash in a cool, dry place until you’re ready to cook, where it can last for several weeks.

Options for Substitutions

Let’s talk about how you can switch things up in this low-carb take on carbonara:

• Spaghetti squash: This is the star of the show and really can’t be substituted if you want to keep this as a low-carb dish. However, if carbs aren’t a concern, you can use regular spaghetti pasta instead.
• Pancetta: No pancetta? Regular bacon works great here! You could also use guanciale (traditional in carbonara) or even Canadian bacon for a leaner option. Just dice it up the same way.
• Parmesan cheese: While Parmesan is traditional, you can use Pecorino Romano for a sharper taste, or a mix of both. Just make sure to use freshly grated cheese – the pre-grated stuff won’t melt as nicely.
• Heavy cream: Though not traditional in carbonara, if you need to substitute the cream, you can use half-and-half or whole milk, but your sauce won’t be as rich. For a dairy-free version, try full-fat coconut milk.
• Parsley: Feel free to swap parsley with fresh basil or chives, or skip the herbs altogether if you don’t have any on hand.
• Red pepper flakes: You can use a pinch of cayenne pepper instead, or leave it out if you don’t like heat.

Watch Out for These Mistakes While Cooking

The biggest challenge when making spaghetti squash carbonara is preventing the squash from becoming watery, which can make your sauce too thin – combat this by roasting the squash cut-side down at high heat (400°F) until tender but not mushy, then letting it cool slightly before scraping out the strands.

When adding the egg mixture to your hot squash, you’ll want to work quickly but carefully to avoid scrambling the eggs – the trick is to remove the pan from heat and continuously toss the ingredients while adding the egg-cheese mixture.

A common error is oversalting early in the cooking process, since both the pancetta and Parmesan cheese are naturally salty – it’s better to taste and adjust seasonings at the very end.

For the best texture, make sure to drain any excess liquid from your spaghetti squash strands by letting them sit in a colander for a few minutes, and don’t skip the heavy cream as it helps create that signature silky carbonara sauce while making it more forgiving to prepare.

What to Serve With Spaghetti Squash Carbonara?

Since this dish is already a lighter take on traditional pasta carbonara, you’ll want some simple sides that won’t overshadow its creamy, savory flavors. A crusty piece of garlic bread makes the perfect companion – it’s great for soaking up any extra sauce left on your plate. For some green veggies, try serving roasted Brussels sprouts or steamed broccoli with a squeeze of lemon, which adds a nice fresh element to balance the rich carbonara sauce. If you’re feeding a bigger crowd, a classic Caesar salad works really well here, or keep it super simple with mixed greens tossed in a light vinaigrette.

Storage Instructions

Keep Fresh: Got leftovers? Place your spaghetti squash carbonara in an airtight container and pop it in the fridge for up to 3 days. The sauce might thicken up a bit, but that’s totally normal. Just know that the squash might release a little extra moisture as it sits.

Make Ahead: You can roast the spaghetti squash up to 2 days ahead and keep it in the fridge. When you’re ready to make the carbonara, just warm up the squash strands before adding the sauce. This is super handy for busy weeknights!

Warm Up: To enjoy your leftover carbonara, warm it gently in a pan over medium-low heat, stirring occasionally. Add a splash of cream if it seems dry. You can also use the microwave, but be careful not to overdo it – heat in 30-second intervals, stirring between each one to keep the sauce smooth.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

• 2 large spaghetti squash (each around 2 1/2 pounds)
• 3/4 cup grated parmesan cheese, with extra for serving, if desired
• 1 large egg yolk
• Salt to taste
• Fresh black pepper to taste
• 4 ounces pancetta, diced into 1/4-inch pieces
• 1 small garlic clove, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/3 cup heavy cream
• 1/4 cup chopped flat-leaf parsley
• A green salad for serving

Step 1: Prepare the Spaghetti Squash

Using a serrated knife, cut the spaghetti squash in half crosswise.

Scoop out and discard the seeds with a spoon.

Place the squash halves onto a microwave-safe plate, cover them tightly with plastic wrap, and microwave on high until very tender—this should take about 13 to 14 minutes.

Once cooked, use a fork to scrape the sides of the squash into spaghetti-like strands and transfer them to a bowl.

Step 2: Make the Parmesan Mixture

In a medium bowl, combine grated Parmesan, egg yolk, 1/2 teaspoon of salt, and a generous amount of black pepper.

Mix everything together until well combined and set aside.

Step 3: Cook the Pancetta and Start the Sauce

In a large skillet over medium-high heat, cook the pancetta, stirring occasionally until it becomes crisp, about 6 minutes.

Add minced garlic and crushed red pepper flakes, cooking them until fragrant, for about 1 minute.

Stir in the heavy cream, scraping up any brown bits from the bottom of the pan, and bring the mixture to a boil.

Step 4: Incorporate the Spaghetti Squash

Reduce the heat to medium.

Add the spaghetti squash strands to the skillet and toss them until they are well coated with the pancetta and cream mixture.

Step 5: Finish the Carbonara Sauce

Add the Parmesan and egg yolk mixture to the skillet, tossing gently to fully incorporate and cook the eggs, creating a creamy sauce.

Stir in the chopped parsley for added freshness and flavor.

Step 6: Serve the Carbonara

Divide the prepared spaghetti squash carbonara among 4 plates.

Serve immediately and enjoy your meal!