Name: Spaghetti Squash Carbonara Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 4 pounds spaghetti squash (about 2 small or 1 large); 12 ounces bacon, roughly chopped (can substitute pancetta or guanciale); 3 cloves garlic, minced; 1/2 teaspoon kosher salt; 2 egg yolks, room temperature; 2 whole eggs, room temperature; 4 ounces Parmesan, finely grated; Chopped parsley to serve; Additional Parmesan for sprinkling

Jump to Recipe· 4.5 from 14 reviews

If you’re craving something creamy, comforting, and surprisingly healthy, let me introduce you to my absolute favorite twist on a classic: the Spaghetti Squash Carbonara Recipe. This dish blends the silky richness of carbonara with the light, fresh texture of roasted spaghetti squash, making it a perfect meal for when you want indulgence without the heaviness. Trust me, once you’ve tried it, you’ll keep coming back for this cozy, crave-worthy dinner that’s full of flavor but gentle on your waistline.

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Why This Recipe Works

Healthy Carbonara Alternative: Using spaghetti squash instead of pasta cuts carbs but keeps that satisfying, stringy texture you love.
Rich, Creamy Sauce Without Cream: The egg and Parmesan combo creates a luscious coating using heat from the squash—no heaviness, just pure comfort.
Easy to Make with Minimal Ingredients: Just a handful of fresh staples and pantry heroes make this a quick, weeknight winner you’ll want to make again and again.
Perfect Balance of Flavors: Crispy bacon and garlic amp up the savory punch, while parsley brightens it all—comfort food done right.

Spaghetti Squash Carbonara, healthy carbonara alternative, low-carb spaghetti squash recipe, creamy egg Parmesan sauce, easy zucchini squash dinner - The image shows a close-up of a creamy spaghetti squash dish in a white bowl with visible strands of golden yellow squash mixed with small pieces of brown bacon. The top layer is covered with melted light yellow cheese and sprinkled with chopped green parsley. A silver fork, held by a woman's hand at the upper right corner, is twirling the strands of squash and cheese, creating a textured and tangled appearance. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Spaghetti Squash Carbonara Recipe plays its part to create a dish that’s rich yet light, hearty yet fresh. When shopping, I always look for the freshest spaghetti squash I can find and the best quality bacon—because those little details really shine through in the final dish.

Spaghetti Squash: A natural substitute for pasta that roasts up beautifully tender and stringy, perfect for carbonara’s creamy sauce.
Egg Yolks and Eggs: These are the secret to that silky sauce; make sure they’re at room temperature for easy whisking and smooth texture.
Parmesan Cheese: Freshly grated Parmesan adds that nutty, salty depth that is absolutely essential in any carbonara.
Bacon: Adds smoky crunch and flavor—feel free to swap with pancetta or guanciale if you want something more traditional.
Garlic: Just a few cloves bring aromatic warmth without overpowering the delicate balance of the sauce.
Kosher Salt: To season and enhance every bite without masking the natural flavors.
Parsley: Fresh and bright, parsley cuts through the richness and adds a lovely pop of color at the end.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

When it comes to this Spaghetti Squash Carbonara Recipe, the beauty is in how easily it can be tailored. I love to put my own spin on the sauce or add extra herbs, and I encourage you to do the same — it’s your kitchen, after all!

Variation: I sometimes swap bacon for pancetta or guanciale to get closer to the Italian classic, which adds a deeper, porky richness.
Herbs: If I’m feeling adventurous, I’ll add fresh thyme or basil along with parsley for a fragrant twist.
Heat: A pinch of red pepper flakes tossed in with the garlic perks up the dish nicely without overwhelming the delicate sauce.
Dairy-Free Option: Try nutritional yeast in place of Parmesan and skip the eggs for a creative take that still honors the spirit of carbonara.

Step-by-Step: How I Make Spaghetti Squash Carbonara Recipe

Step 1: Roast the Spaghetti Squash to Perfection

Start by preheating your oven to 400°F. Slice your spaghetti squash in half lengthwise with a sharp knife—this can be a little tricky, so take your time and be careful. Scoop out all the seeds and then place the halves face down on a parchment-lined baking sheet. Roast for about 30–45 minutes, depending on size, until you can easily shred the flesh into strands with a fork. I find that flipping the squash over for a few minutes after roasting helps cool it faster so you can handle it without burning your fingers.

Step 2: Whisk the Egg and Parmesan Mixture

While the squash roasts, whisk together the room temperature eggs, egg yolks, and finely grated Parmesan in a bowl until very smooth. This part is important — getting a silky base for your sauce means no lumps or scrambled bits later. I usually set this aside near the stove so it’s ready to go once the bacon is done.

Step 3: Cook the Bacon and Garlic

Heat a large skillet over medium heat, then add the chopped bacon. Sauté it for about 5–7 minutes until it’s delightfully crispy, releasing all that smoky flavor into the pan. Toss in the minced garlic and cook just until fragrant — about 30 seconds. Be careful not to burn it! This is when your kitchen starts to smell like a dream.

Step 4: Combine Spaghetti Squash and Sauce Off the Heat

Add the roasted spaghetti squash strands to the bacon and garlic in the pan, sprinkle with kosher salt, and toss everything together until warmed through. Then remove the pan completely from heat — I literally put mine on a trivet off the burner. Slowly pour in the egg and Parmesan mixture while tossing the squash with tongs using both hands. This technique helps you evenly coat all the strands without the eggs scrambling. The residual heat sets the eggs into a creamy sauce — pure magic!

Step 5: Plate and Garnish

Dish the Spaghetti Squash Carbonara onto plates, then sprinkle freshly chopped parsley and an extra dusting of Parmesan on top. Serve immediately for the best taste and texture.

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Pro Tips for Making Spaghetti Squash Carbonara Recipe

Room Temperature Eggs: Always bring eggs to room temp before whisking; it makes for a smoother sauce that won’t seize up.
Two-Handed Tossing: Use both hands with tongs to gently toss and coat the squash strands evenly with the sauce without scrambling the eggs.
Off-Heat Sauce Mixing: Take the pan off the burner completely before adding the egg mixture to avoid ending up with scrambled eggs.
Reheat Tricks: When reheating leftovers, add a splash of cream or broth to keep the sauce silky and prevent drying out in the microwave.

How to Serve Spaghetti Squash Carbonara Recipe

Garnishes

I always finish my Spaghetti Squash Carbonara with a generous sprinkle of fresh parsley—it adds a pop of color and a fresh, herbal brightness that balances the richness so well. Plus, a little extra Parmesan on top never hurts. Sometimes, I also add a few twists of freshly cracked black pepper for a touch of spice.

Side Dishes

Pair this with a crisp green salad dressed lightly with lemon vinaigrette or some roasted vegetables like asparagus or Brussels sprouts. If you want to keep it cozy, crusty garlic bread is always a hit and pairs beautifully with the creamy sauce.

Creative Ways to Present

For special dinners, I love serving this carbonara in individual mini cast iron skillets—so pretty and they keep the dish warm at the table. Another fun idea is to stuff roasted tomato halves or bell peppers with the carbonara and bake for a playful twist that guests adore.

Make Ahead and Storage

Storing Leftovers

I store leftover Spaghetti Squash Carbonara in an airtight container in the fridge for up to 3 days. Make sure it’s cooled to room temperature before sealing to keep it fresh longer. The texture holds up well, but the sauce thickens a bit, which is why I recommend adding liquid when reheating.

Freezing

While I don’t usually freeze this dish because the texture changes, you can freeze it in portions if needed. Just be aware the sauce might separate slightly upon thawing, but a gentle reheat with added cream helps bring it back to life.

Reheating

To reheat, pop leftovers in the microwave with a splash of heavy cream or chicken broth and heat on medium power in short bursts, stirring in between. This keeps the sauce creamy and prevents the eggs from turning rubbery. You can also reheat gently on the stovetop in a skillet over low heat with a little added liquid.

FAQs

Can I use regular pasta instead of spaghetti squash in this carbonara recipe?

Absolutely! While this recipe celebrates the lightness and texture of spaghetti squash, you can swap in traditional pasta like spaghetti or linguine if you prefer. Just prepare the pasta according to package instructions and proceed with the sauce as directed.
Why do I need to use room temperature eggs for the carbonara sauce?

Room temperature eggs mix more smoothly with the warm squash and Parmesan, creating a silky sauce without lumps. Cold eggs straight from the fridge can seize or scramble unevenly when added to hot ingredients.
What’s the best way to avoid scrambling the eggs when making carbonara?

The key is to remove the pan completely from the heat before adding the egg mixture. Toss the squash off the burner so the residual heat gently cooks the eggs into a creamy sauce rather than scrambling them.
Can I make this recipe vegetarian?

You can skip the bacon and substitute with smoked mushrooms or use a plant-based bacon alternative to keep the smoky flavor and texture while making it vegetarian-friendly.
How long does this Spaghetti Squash Carbonara keep in the fridge?

Stored in an airtight container, leftovers will keep well for up to 3 days. Be sure to reheat gently with added liquid to maintain that creamy texture.

Final Thoughts

This Spaghetti Squash Carbonara Recipe has become one of my absolute go-to dishes when I want something comforting with a little less guilt. It brings together the best of both worlds—the indulgence of a classic Italian sauce and the wholesomeness of roasted squash. I really hope you give it a try and enjoy making it your own. It’s the kind of recipe that turns casual dinners into something a little special, every time.