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Spaghetti Squash Carbonara 🍝

This lighter twist on classic carbonara uses roasted spaghetti squash instead of pasta, making it perfect for fall when squash is at its peak! The creamy sauce with crispy bacon is so delicious, your family won't even realize they're eating their veggies. It's become a weeknight favorite at our house!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash about 3-4 pounds
  • 8 slices bacon chopped
  • 4 cloves garlic minced
  • 4 large eggs
  • 1 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley chopped
  • Extra Parmesan for serving

Method
 

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil. Place cut-side down on the baking sheet and roast for 40-45 minutes until tender.
  3. While the squash roasts, cook the chopped bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove bacon and set aside, leaving 2 tablespoons of bacon fat in the pan.
  4. Add minced garlic to the bacon fat and sauté for 1 minute until fragrant.
  5. In a medium bowl, whisk together eggs, Parmesan cheese, heavy cream, salt, and pepper until well combined.
  6. Once the squash is done, use a fork to scrape out the strands into a large bowl.
  7. Add the hot squash strands to the skillet with garlic over low heat, then pour the egg mixture over top, tossing quickly to coat (the heat will gently cook the eggs into a creamy sauce).
  8. Stir in the crispy bacon and fresh parsley, toss everything together, and serve immediately with extra Parmesan on top.