Creamy comfort, lighter twist
This Spaghetti Squash Carbonara delivers everything you love about classic carbonara—creamy sauce, savory bites, and cozy comfort—without the heaviness of pasta. Roasted spaghetti squash creates tender, noodle-like strands that soak up a rich egg-and-cheese sauce, while crispy beef adds smoky depth. It’s a perfect low-carb dinner idea for busy weeknights or when you’re craving comfort food with a lighter feel. Simple ingredients, quick prep, and big flavor make this healthy carbonara-style recipe one you’ll want to save, pin, and make again and again.
⏱️ Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
📝 Ingredients List
- 1 large spaghetti squash
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 6 slices beef, chopped
- 3 cloves garlic, minced
- 2 large eggs, room temperature
- ¾ cup grated Parmesan cheese
- ¼ cup heavy cream or half-and-half
- ¼ tsp black pepper (extra, for carbonara flavor)
- Optional garnish: chopped parsley or extra Parmesan
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Sharp knife
- Spoon (for scooping seeds)
- Baking sheet
- Parchment paper or foil
- Large skillet
- Mixing bowl
- Tongs or fork
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Roast the spaghetti squash.
Preheat oven to 400°F (200°C). Cut squash in half lengthwise and scoop out seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a lined baking sheet. Roast for 35–40 minutes until fork-tender 🍝. - Cook the beef bacon.
While squash roasts, cook chopped beef bacon in a large skillet over medium heat until crispy, about 5–7 minutes. Remove bacon and set aside, leaving the rendered fat in the pan. - Sauté the garlic.
Add minced garlic to the skillet and cook for 30 seconds until fragrant—do not brown. - Mix the sauce.
In a bowl, whisk eggs, Parmesan cheese, cream, and black pepper until smooth 🥣. - Shred the squash.
Use a fork to scrape squash into long strands. Add strands directly to the skillet with garlic. - Create the carbonara sauce.
Remove skillet from heat. Slowly pour egg mixture over squash while tossing continuously with tongs so the sauce becomes creamy without scrambling. - Finish and serve.
Add crispy beef bacon back in, toss gently, and garnish with parsley and extra Parmesan 😋.
💡 Pro Tips
- No scrambling: Always remove the pan from heat before adding the egg mixture.
- Extra richness: Add a tablespoon of butter before tossing in the sauce.
- Cheese swap: Pecorino Romano works great for a sharper flavor.
- Protein boost: Add grilled chicken or shrimp if desired.
🧊 Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring often.