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Spaghetti Squash Carbonara plated with a fork

Spaghetti Squash Carbonara

Get ready to twirl your forks and dive into a scrumptious dish of this Spaghetti Squash Carbonara!  The star of the show, roasted spaghetti squash, takes center stage, providing a perfect, noodle-like texture that pairs beautifully with crispy bacon, sauted onions, and fragrant garlic. And let’s not forget the rich, nutty flavor of parmesan cheese that brings it all together.
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Course: Main Course
Cuisine: American, Italian
Keyword: Gluten-Free, Keto, Sugar Free, Vegetables
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6
Calories: 527kcal

Ingredients

  • 1 Spaghetti Squash Large. Roasted and Shredded
  • 1 pound Bacon Cooked and Diced
  • 2 tablespoons Avocado Oil
  • 4.5 ounces Onion Diced. 130 grams // 1 cup
  • 2 tablespoons Garlic Minced
  • 1 teaspoon Ground Black Pepper
  • 4 Eggs Jumbo
  • 1 cup Parmesan Grated. Divided: ½ mixed with Eggs, ½ sprinkled on top of cooked dish.

Instructions

  • Preheat oven to 400° F and stab 1 Spaghetti Squash on all sides with a knife.
    1 Spaghetti Squash
  • Place the spaghetti squash on a rimmed baking sheet and roast for 20 minutes, turn over, and then roast for another 20 minutes.
  • Remove from the oven and allow to cool until it’s safe and comfortable to handle.
  • Remove the seeds and center pulp (guts) and discard. Use a fork to shred the flesh of the spaghetti squash into thin, spaghetti-like strands. Set it aside.
    Shredded a roasted spaghetti squash that has been cut in half with the seeds removed
  • Cook and dice 1 pound Bacon (preferably thick cut).
    1 pound Bacon
  • Dice 4.5 ounces Onion. Heat 2 tablespoons Avocado Oil in a large sauté pan over medium high heat. Sauté the Onion until softened (about 8 minutes). Add 2 tablespoons Garlic (Minced) and 1 teaspoon Ground Black Pepper. Continue cooking for another 30 - 60 seconds or until fragrant. Add the cooked bacon into the onion mixture.
    2 tablespoons Avocado Oil, 4.5 ounces Onion, 2 tablespoons Garlic, 1 teaspoon Ground Black Pepper
    Combining cooked bacon pieces and sauteed onions in pan
  • Toss in the shredded Spaghetti Squash and toss until all ingredients are evenly distributed and everything is hot all the way through.
    Adding cooked spaghetti squash to pan with bacon and onion for Spaghetti Squash Carbonara
  • In a separate bowl beat 4 Eggs (jumbo) and half of the Parmesan Cheese (grated).
    4 Eggs, 1 cup Parmesan
    Bowl containing a mixture of beaten eggs and grated parmesan cheese
  • Remove the sauté pan from the heat and briskly stir the egg mixture into the spaghetti squash until evenly coated.
  • Top with the remaining half of the Parmesan (grated) and serve warm.
    1 cup Parmesan
    Finished pan of Spaghetti Squash Carbonara topped with grated parmesan cheese

Equipment

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Nutrition

Nutrition Facts
Spaghetti Squash Carbonara
Amount per Serving
Calories
527
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
19
g
Cholesterol
 
170
mg
57
%
Sodium
 
838
mg
36
%
Potassium
 
425
mg
12
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
21
g
42
%
Vitamin A
 
512
IU
10
%
Vitamin C
 
6
mg
7
%
Calcium
 
266
mg
27
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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