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Shred roasted spaghetti squash and top with carbonara sauce and bacon.
4.8 from 5 votes

Spaghetti Squash Carbonara

Roasted Spaghetti Squash Carbonara is filled with a creamy egg-based sauce, Parmesan cheese, and then topped with crispy bacon and fresh basil. You won't even miss the pasta in this easy, low-carb, and keto-diet friendly recipe. Meal prep this healthy Italian dish for busy weeknights and have it ready to enjoy for dinner or lunch! 

Course Dinner, lunch, main dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5 servings
Calories 345 kcal


Roasted Spaghetti Squash:

  • 1 spaghetti squash
  • 2 Tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. black pepper

Carbonara Sauce:

  • 6 oz. bacon cut into small pieces
  • 3 cloves garlic crushed
  • ¾ cup milk regular, cashew milk, or heavy cream
  • 2 egg yolks
  • ¾ cup Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Fresh basil to serve


Spaghetti Squash:

  1. Preheat oven to 425 °F.

  2. Cut spaghetti squash in half lengthwise.* Scoop out and remove seeds using a large spoon with a relatively sharp edge.
  3. Rub 1 tablespoon olive oil over the inside of each half and sprinkle both with ¼ tsp. Salt and ⅛ teaspoon of black pepper.
  4. Line a large baking sheet with parchment paper and place spaghetti squash halves face side down.
  5. Bake in preheated oven for 40-50 minutes, or until the the insides shred easily with a fork.

Carbonara Sauce:

  1. Add chopped bacon to a large stainless steel or non-stick skillet over medium-low heat. Cook for 10-12 minutes, stirring occasionally, or until the bacon is cooked through.
  2. Remove bacon from the skillet, trying to reserve as much of the bacon fat as you can. Measure out the bacon fat. If you have less than 3 tablespoons, add additional oil until you reach this amount.
  3. Add bacon fat and/or oil back to the skillet along with the crushed garlic cloves. Saute over medium-low heat for 1 minute, or until garlic becomes fragrant.
  4. Pour in milk and bring to a boil. Reduce heat to low and simmer for 2-3 minutes, whisking occasionally.
  5. Whisk egg yolks together in a small bowl. Slowly add 3 tablespoons of the warmed milk from the skillet, while whisking constantly, to temper the eggs.
  6. Add the egg mixture to the skillet and stir to combine. Simmer for 1-2 minutes while whisking occasionally.
  7. Mix in the Parmesan cheese, salt, and pepper, to taste.
  8. Serve sauce over spaghetti squash with bacon pieces and fresh basil. Enjoy!
Nutrition Facts
Spaghetti Squash Carbonara
Amount Per Serving
Calories 345 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 111mg37%
Sodium 933mg41%
Potassium 305mg9%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 6g7%
Protein 12g24%
Vitamin A 465IU9%
Vitamin C 5mg6%
Calcium 280mg28%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.