If you have been craving a comforting yet lighter take on classic Italian flavors, then you are absolutely going to love this Spaghetti Squash Carbonara Recipe. This dish swaps out traditional pasta for tender, roasted spaghetti squash strands that soak up the creamy, savory sauce beautifully. Each bite bursts with smoky bacon, rich Parmesan, and a hint of fresh basil, making it a delightful, healthier twist that feels indulgent without the heaviness. It’s not just delicious but also a fantastic way to enjoy a vegetable-forward meal that’s simple to prepare and irresistibly satisfying for any night of the week.
Ingredients You’ll Need
The beauty of this Spaghetti Squash Carbonara Recipe lies in its simplicity. Every ingredient is thoughtfully selected to build layers of flavor, texture, and color, ensuring each mouthful is a little moment of joy. From the delicate strands of squash to the rich Parmesan, each component plays a vital role.
- 1 large spaghetti squash: The star of the show, roasted and shredded into pasta-like strands.
- 2 tablespoons oil (avocado or olive): Adds moisture and richness, plus helps crisp the squash edges.
- ½ teaspoon salt: Enhances all the natural flavors in the dish.
- ¼ teaspoon black pepper: Provides a subtle warming kick under the creamy sauce.
- 6 oz. bacon (cut into small pieces): Offers smoky, crispy texture and deep umami flavor.
- 3 cloves garlic (crushed): Gives aromatic depth to the sauce.
- ¾ cup milk (regular, plant-based, or heavy cream): Creates the luscious base of the carbonara sauce.
- 2 egg yolks: Add richness and help thicken the sauce naturally.
- ¾ cup grated Parmesan cheese: Brings sharp, salty flavor that ties everything together.
- Fresh basil (to serve): A pop of herbal brightness to finish the dish beautifully.
How to Make Spaghetti Squash Carbonara Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 425°F. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds using a sturdy spoon. Rubbing a tablespoon of oil on the inside of each half and sprinkling with a pinch of salt and black pepper will enhance the natural sweetness and help caramelize the edges as it roasts. Place the squash halves face down on a parchment-lined baking sheet and roast for 40-50 minutes. You’ll know it’s ready when the flesh easily separates into spaghetti-like strands with a fork.
Step 2: Cook the Bacon
While your squash roasts, cook the chopped bacon over medium-low heat in a skillet. Cooking it slowly ensures maximum crispness without burning. Once golden and crispy, remove the bacon pieces and reserve as much of the bacon fat as possible in the pan. If the fat measures less than three tablespoons, add a bit of oil to reach this amount, which will form the flavorful base for your sauce.
Step 3: Make the Sauce
Add the bacon fat and crushed garlic to your skillet and sauté for about one minute until the garlic becomes fragrant, infusing the oil with a warm aroma. Pour in the milk and bring to a gentle boil before reducing to a simmer. Stir occasionally and let it reduce slightly over 2-3 minutes – this step concentrates the flavors and thickens the sauce perfectly.
Step 4: Add the Eggs
In a small bowl, vigorously whisk together the egg yolks. Temper the eggs by slowly whisking in three tablespoons of the warm milk mixture, keeping the eggs from scrambling when added back into the skillet. Then pour this egg mixture into the pan and stir continuously, letting it gently thicken the sauce over low heat for 1-2 minutes. This step creates that classic silky texture that makes carbonara so irresistible.
Step 5: Serve the Pasta
Finally, fold in the grated Parmesan cheese along with salt and pepper to taste. Toss the spaghetti squash strands with the sauce right in the skillet or serve the sauce ladled over the squash. Sprinkle the crisp bacon bits on top and finish with fresh basil leaves for a fragrant, colorful touch. Your Spaghetti Squash Carbonara Recipe is now ready to delight everyone at your table!
How to Serve Spaghetti Squash Carbonara Recipe
Garnishes
Fresh basil adds a wonderful herbal lift to this dish, giving it a sunny, inviting aroma. You can also sprinkle a little extra grated Parmesan cheese on top for an additional salty kick. If you enjoy a bit of heat, a pinch of red chili flakes complements the richness beautifully.
Side Dishes
Since this carbonara is quite filling on its own, lighter sides work best. A crisp green salad with lemon vinaigrette or steamed seasonal vegetables offer a refreshing contrast. For a touch of garlic bread or crusty loaf, look for rustic options that soak up the sauce without overwhelming the delicate flavors.
Creative Ways to Present
Think beyond the plate by serving this Spaghetti Squash Carbonara Recipe in individual shallow bowls, sprinkling each with the garnishes tableside for a polished presentation. Alternatively, hollow out the reserved spaghetti squash shells and fill them with the sauced squash mixture for a stunning, edible serving vessel that doubles as a natural bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Spaghetti Squash Carbonara Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so give it a gentle stir and add a splash of milk when reheating to restore the creamy texture.
Freezing
Because of the egg yolks in the sauce, freezing is not recommended as it can affect the sauce’s texture upon thawing. For best results, enjoy leftovers within a few days fresh from the fridge.
Reheating
Reheat gently over low heat on the stove, stirring frequently, or microwave in short bursts to avoid scrambling the eggs in the sauce. Add a little splash of milk or cream while warming to keep it silky smooth.
FAQs
Can I use a different squash instead of spaghetti squash?
Spaghetti squash is unique because it naturally breaks into noodle-like strands when cooked. While other squashes are delicious, they don’t mimic the texture of pasta as well, so the dish won’t have the same feel if you substitute.
Is this Spaghetti Squash Carbonara Recipe suitable for a dairy-free diet?
You can make it dairy-free by using plant-based milk and omitting or substituting the Parmesan cheese with a vegan alternative. Just make sure the cheese alternative melts well to maintain the sauce’s creamy consistency.
Can I make this recipe vegetarian?
Traditional carbonara relies on bacon for its distinctive flavor, but you can try smoky mushrooms or seasoned smoked tofu as a vegetarian substitute for that savory punch, though it won’t taste quite the same.
How do I know when the spaghetti squash is done roasting?
When the flesh easily separates into long, thin strands with a fork and the squash is tender all the way through, it’s ready. The skin will also be browned on the bottom and slightly wrinkled.
Can I prepare parts of this recipe in advance?
You can roast the spaghetti squash and cook the bacon ahead of time, storing them separately in the fridge. The sauce is best made fresh right before serving to retain its creamy texture and vibrant flavor.
Final Thoughts
Bringing together the best of comforting carbonara and the wholesome goodness of spaghetti squash, this Spaghetti Squash Carbonara Recipe is a winner in every way. It’s an easy, flavorful, and satisfying meal that’s perfect for those days when you want something indulgent yet nourishing. I’m excited for you to try it and see just how delicious healthy can be!
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Spaghetti Squash Carbonara Recipe
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 50-60 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This Spaghetti Squash Carbonara is a delicious, healthier twist on the classic Italian pasta dish. Roasted spaghetti squash strands replace traditional pasta, combined with a creamy sauce made from bacon, garlic, egg yolks, Parmesan, and milk. The result is a comforting, flavorful meal that’s perfect for a family dinner or meal prep, offering a lower-carb alternative without sacrificing taste.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash
- 2 Tbsp. oil (avocado or olive), divided
- ½ tsp. salt, divided
- ¼ tsp. black pepper, divided
Bacon and Sauce
- 6 oz. bacon, cut into small pieces
- 3 cloves garlic, crushed
- ¾ cup milk (regular, plant-based milk, or heavy cream)
- 2 egg yolks
- ¾ cup grated Parmesan cheese
- Fresh basil (to serve)
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 425°F (220°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a large spoon. Rub 1 tablespoon of olive oil inside each half and season with ¼ tsp salt and ⅛ tsp black pepper. Place the halves cut-side down on a parchment-lined baking sheet and roast for 40-50 minutes until the flesh shreds easily with a fork.
- Cook the Bacon: While the squash roasts, add the chopped bacon to a large skillet over medium-low heat. Cook for 10-12 minutes, stirring occasionally, until crispy and cooked through. Remove the bacon, reserving as much of the bacon fat in the skillet as possible. If the fat is less than 3 tablespoons, add oil to make up the difference.
- Make the Sauce: To the skillet with bacon fat, add the crushed garlic cloves and sauté over medium-low heat for about 1 minute until fragrant. Pour in the milk and bring to a gentle boil. Reduce heat to low and simmer for 2-3 minutes, whisking occasionally to combine flavors and slightly thicken.
- Add the Eggs: In a small bowl, whisk the egg yolks together. Slowly temper the yolks by adding 3 tablespoons of the warmed milk from the skillet, whisking constantly to prevent scrambling. Pour the egg mixture back into the skillet and stir continuously for 1-2 minutes to create a creamy, smooth sauce.
- Serve the Pasta: Use a fork to shred the roasted spaghetti squash flesh into spaghetti-like strands. Mix in the grated Parmesan cheese along with the remaining salt and pepper to taste. Plate the spaghetti squash, top with the bacon pieces, and spoon the carbonara sauce over it. Garnish with fresh basil and enjoy immediately.
Notes
- Be sure to temper the eggs slowly with the warmed milk to avoid scrambling when added to the hot skillet.
- You can substitute milk with plant-based milk or heavy cream depending on desired creaminess.
- For extra flavor, add freshly cracked black pepper when serving.
- The cooking time for the spaghetti squash can vary based on size; test readiness by shredding with a fork.
- Leftover portions store well refrigerated for up to 3 days.
