Low Carb Spaghetti Squash Carbonara

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  • prep time

    prep time

    5 min

  • cook time

    cook time

    1 h 5 min

  • ready time

    ready time

    1 h 10 min

Low Carb Spaghetti Squash Carbonara

19 ratings

Mama, mia! Who doesn’t love Italian food? Whoever discovered spaghetti squash deserves a Nobel Peace Prize. This glorious squash is the answer to pasta-lovers’ prayers. Spaghetti squash holds thick sauces and flavors very, very well. Replace nearly any pasta with this miracle veggie! This recipe will take you step-by-step through how to prepare spaghetti squash (it’s very simple). The keto-friendly Carbonara sauce takes minutes to bring together, as well.

- Jessica L

  • Net Carbs

    9.7 g

  • Fiber

    2.5 g

  • Total Carbs

    12.2 g

  • Protein

    16.4 g

  • Fats

    32.7 g

400 cals

Low Carb Spaghetti Squash Carbonara

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Spaghetti Squash

    Spaghetti Squash

    2 cup, cooked

  • Salt

    Salt

    ½ teaspoon

  • Black Pepper

    Black Pepper

    ½ tsp

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Egg

    Egg

    1 large

  • Egg Yolk

    Egg Yolk

    2 large egg yolk

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon

  • Black Pepper

    Black Pepper

    ½ tsp

  • Cubetti Pancetta Italian Style Bacon by Citterio

    Cubetti Pancetta Italian Style Bacon by Citterio

    2 ounce

  • Bacon

    Bacon

    2 oz, raw

  • Garlic Raw

    Garlic Raw

    1 clove

  • Water

    Water

    ¼ cup

  • Parmesan Cheese

    Parmesan Cheese

    1 tablespoon

Recipe Steps

steps 10

1 h 10 min

  • Step 1

    To prepare the spaghetti squash, preheat an oven to 425 degrees. Cut the spaghetti squash in half, and remove the seed from the center.
    Step 1
  • Step 2

    Place the halves of squash on a lined sheet pan. Sprinkle the salt and first amount of pepper over the squash. Drizzle the olive oil over the top.
    Step 2
  • Step 3

    Flip the squash halves over so the exterior is facing up. Bake the squash for about 50 minutes, or until the squash is tender and can be pulled apart with a fork.
    Step 3
  • Step 4

    Allow the squash to cool completely. Shred the inside flesh of the squash with a fork, and discard of the exterior. Set the spaghetti squash aside for later. A whole spaghetti squash yields about 4 ½ cups. For this recipe, you will only be using 2 cups of spaghetti squash.
    Step 4
  • Step 5

    In a bowl, whisk together the eggs, first amount of parmesan cheese, and second amount of pepper. Set this aside for later use.
    Step 5
  • Step 6

    Dice the bacon and pancetta, if necessary. Cook the meat in a skillet on medium-high heat for about 4 minutes, or until the pancetta becomes browned.
    Step 6
  • Step 7

    Mince and toss the garlic into the skillet. Cook for an additional 30 seconds.
    Step 7
  • Step 8

    Add 2 cups of the cooked spaghetti squash to the skillet and the water. Gently stir the ingredients together and cook for an additional 2-3 minutes to allow the squash to soak in the flavors.
    Step 8
  • Step 9

    Remove the skillet from the heat. Pour in the egg mixture, and quickly stir all the ingredients together. Serve immediately.
    Step 9
  • Step 10

    Sprinkle 1 tsp. of parmesan cheese over each serving, and add additional black pepper if desired.
    Step 10

Comments 20

  • Sjcurtola

    Sjcurtola a year ago

    I don’t have spaghetti squash today, can I use zucchini??

    • Hope

      Hope 4 years ago

      Ok so I cheated and used frozen spaghetti squash noodles, cuts time down to like 12 minutes. It takes the longest to cook the bacon and pancetta. Flavor was great and the dish is super easy. I was worried about the egg part, but it was fine. And I did not add the water since the noodles were frozen that gave me enough moisture.

      • Sandia

        Sandia 4 years ago

        I liked more than I thought I would 😀. I’m not a huge fan of bacon but I didn’t mind it too much in this recipe. I tried the recipe because I had leftover spaghetti squash. I only made it for one so I had twice the egg which I thought may not be ok, but it was fine, although I had to return the mixture to the heat cause it was too much egg for the squash to cook. I also didn’t and the water and I doubled the garlic.

        • Anonymous

          Anonymous 4 years ago

          try replacing the 2 tbsp of parmesan by heavy cream

          • Anonymous

            Anonymous 4 years ago

            Tasted very good. Wasn’t sure about the egg mixture(because I like my eggs cooked well), but that is what made it delicious.

            • Anonymous

              Anonymous 5 years ago

              Wasn’t bad, wasn’t great. Tried adding a smidge of heavy cream, but it didn’t make any difference. Would try something new before making it again.

              • PCM

                PCM 5 years ago

                Took longer to cook, but very good.

                • Lindsaywut

                  Lindsaywut 5 years ago

                  How well does this reheat as leftovers?

                  • recipewriter

                    recipewriter 5 years ago

                    You could reheat in a microwave, but only in short increments, or else the egg will cook.

                • LisaM30

                  LisaM30 5 years ago

                  Yum!

                  • Annette

                    Annette 5 years ago

                    Loved it! I took the advice of adding onion. I did not have pancetta so I doubled the bacon. I tasted it before adding the egg and it was delicious but with and without the egg. Added to favorites!

                    • Anonymous

                      Anonymous 5 years ago

                      Wondering if lean grass fed hamburger would be good instead of bacon?

                      • MarvellousArugula326628

                        MarvellousArugula326628 a year ago

                        Yes, but then it's not carbonara anymore 😀 Now you would have a spaghetti squash beef skillet

                      • OutstandingCauliflower351229

                        OutstandingCauliflower351229 2 years ago

                        Ps all beef eats grass that's added on it so companies can charge more

                      • recipewriter

                        recipewriter 5 years ago

                        You could sub in the hamburger! However please note this will reduce your fat macros if you remove the bacon.

                    • jeanetted304

                      jeanetted304 6 years ago

                      Bookmarked!! Loved it. Added some onion to the bacon as well. Delicious!!

                      • Willow_909

                        Willow_909 6 years ago

                        Tasted better than expected. I doubled the bacon amount and already had the spaghetti squash cooked from the previous day.

                        • 958fe17d87cd

                          958fe17d87cd 6 years ago

                          One of our family favorites,

                          • debralarnold1c75

                            debralarnold1c75 6 years ago

                            Love this! Taste fantastic & easy to make!

                            • stephaniestephaniekelly294b71a

                              stephaniestephaniekelly294b71a 6 years ago

                              Great and simple, ready for more. Thank you