Go Back
In recent years, spaghetti squash has surged in popularity as a wholesome alternative to traditional pasta. This unique vegetable, with its stringy flesh that mimics the texture of spaghetti, has captivated health-conscious eaters and culinary enthusiasts alike. It provides a satisfying base for a myriad of dishes, allowing those who desire a lighter option to enjoy their favorite meals without the added carbs. As a result, spaghetti squash has become a staple in the kitchens of many looking to reduce their carbohydrate intake while still indulging in delicious flavors.

Spaghetti Squash Carbonara Bowls

Discover a delicious twist on a classic with Spaghetti Squash Carbonara Bowls! This healthy alternative uses spaghetti squash to create a low-carb, nutrient-rich base that mimics traditional pasta's texture. Enjoy the savory flavors of pancetta, creamy cheese, and freshly cracked pepper in a dish that satisfies both pasta lovers and health-conscious eaters. Perfect for anyone looking to indulge without guilt, this recipe is a culinary delight for any occasion!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

4 slices of pancetta or bacon, diced

2 cloves garlic, minced

2 large eggs

1/2 cup grated Parmesan cheese, plus extra for serving

1/4 cup heavy cream

1/2 teaspoon black pepper

1/4 teaspoon salt

2 tablespoons chopped fresh parsley for garnish

Optional: red pepper flakes for a kick

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place cut-side down on a baking sheet lined with parchment paper.

      Roast the Squash: Roast the squash in the preheated oven for about 40-45 minutes, or until tender when poked with a fork.

        Cook the Pancetta: While the squash is roasting, heat a skillet over medium heat and add the diced pancetta or bacon. Cook until crispy and golden, about 6-8 minutes. Stir in the minced garlic and cook for an additional minute until fragrant. Remove from heat and set aside.

          Prepare the Carbonara Sauce: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, black pepper, and salt until well combined.

            Scrape the Spaghetti Squash: Once the spaghetti squash is done roasting, carefully flip it over and use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the skillet with the pancetta and garlic.

              Combine: Off the heat, quickly pour the egg and cream mixture over the warm spaghetti squash, stirring continuously to ensure the eggs don’t scramble but create a creamy sauce. If needed, add a splash of pasta water to loosen the sauce.

                Taste and Adjust: Taste the mixture and adjust seasoning with more salt, pepper, or red pepper flakes if desired.

                  Serve: Divide the carbonara spaghetti squash among bowls. Garnish with extra grated Parmesan cheese and fresh parsley. Enjoy warm!

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings