Spaghetti Squash Carbonara Recipe

Name: Spaghetti Squash Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pinch sea salt, or to taste; 1 pinch freshly ground black pepper, or to taste; 1 large spaghetti squash, halved and seeded; 3 eggs, beaten; 1 cup freshly grated Parmesan cheese; 3 tablespoons chopped fresh parsley, plus extra for garnish; 1/4 pound bacon, cut into 1/4-inch pieces; 1 leek, cleaned and chopped; 2 cloves garlic, minced; 1/3 cup white wine; 1 tablespoon Parmesan cheese, or to taste, to garnish

Servings: persons

1 pinch sea salt, or to taste
1 pinch freshly ground black pepper, or to taste
1 large spaghetti squash, halved and seeded
3 eggs, beaten
1 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus extra for garnish
1/4 pound bacon, cut into 1/4-inch pieces
1 leek, cleaned and chopped
2 cloves garlic, minced
1/3 cup white wine
1 tablespoon Parmesan cheese, or to taste, to garnish

1
Preheat oven to 375 degrees F (190 degrees C).
2
Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.
3
Roast squash in preheated oven until flesh is tender, 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.
4
Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.
5
Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp, 5 to 7 minutes. Drain excess fat from the pan, retaining about 2 tablespoons. Cook and stir leek with the bacon until soft, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 minute more.
6
Pour white wine over the bacon mixture; cook until most of the liquid evaporates, about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates, 2 to 3 minutes.
7
Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through, 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pinch sea salt, or to taste, 1 pinch freshly ground black pepper, or to taste, 1 large spaghetti squash, halved and seeded, 3 eggs, beaten, and more.

Yes, Spaghetti Squash Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Carbonara

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions