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A fork digging into a Spaghetti Squash Carbonara studded with bacon.
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4.84 from 6 votes

Spaghetti Squash Carbonara Recipe

You won't even miss the pasta in this Spaghetti Squash Carbonara — an easy, low-carb, and healthy weeknight dinner recipe the whole family will love!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, lunch, main dish
Cuisine: American, Italian
Servings: 5 servings


Roasted Spaghetti Squash:

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

Carbonara 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 Parmesan cheese
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • Fresh basil to serve


  • Roast the Spaghetti Squash: Preheat oven to 425°F. Cut spaghetti squash in half lengthwise.* Scoop out and remove seeds using a large spoon with a relatively sharp edge. Rub 1 tablespoon olive oil over the inside of each half and sprinkle both with ¼ tsp. Salt and ⅛ teaspoon of black pepper. Line a large baking sheet with parchment paper and place spaghetti squash halves face side down. Bake in preheated oven for 40-50 minutes, or until the the insides shred easily with a fork.
    1 large spaghetti squash, 2 Tbsp. oil, ½ tsp. salt, ¼ tsp. black pepper
  • Cook the Bacon: 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. 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.
    6 oz. bacon
  • Make the Sauce: 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. Pour in milk and bring to a boil. Reduce heat to low and simmer for 2-3 minutes, whisking occasionally.
    3 cloves garlic, ¾ cup milk
  • Add the Eggs: 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. Add the egg mixture to the skillet and stir to combine. Simmer for 1-2 minutes while whisking occasionally.
    2 egg yolks
  • Serve the Pasta: Mix in the Parmesan cheese, salt, and pepper, to taste. Serve sauce over spaghetti squash with bacon pieces and fresh basil. Enjoy!
    ¾ cup Parmesan cheese, ½ tsp. salt, ¼ tsp. black pepper, Fresh basil


Prep-Ahead Instructions
You can safely roast the spaghetti squash a day before if needed.
Storage Directions
If you have any leftovers, store the spaghetti squash with the sauce separately from the cooked bacon bits and basil. Reheat the noodles with sauce in the microwave or a skillet and warm the bacon up in the oven or in a separate skillet. Top leftovers with a sprinkle of finely chopped fresh parsley. Freeze for up to 4 to 6 months. Warm up the squash in a skillet for the best results.
Recipe Tips
  • Microwave for a few. This makes it easier to slice through.
  • Check the color. You want the edges of the squash to brown up slightly so it will taste sweeter.
  • Go slow. Tempering the eggs before adding them to the sauce ensures they don't scramble.
  • Make it work. Use whatever kind of milk you prefer when making this dish.


Calories: 345kcal | Carbohydrates: 16g | Protein: 12g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 111mg | Sodium: 933mg | Potassium: 305mg | Fiber: 3g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 5mg | Calcium: 280mg | Iron: 1mg