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Creamy Spaghetti Squash Carbonara with Crispy Bacon: Easy Low-Carb Dinner

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This creamy spaghetti squash carbonara with crispy bacon delivers all the rich, silky, cheesy satisfaction of traditional carbonara without the heavy carbs. Roasted spaghetti squash strands are tossed with a classic egg and Parmesan sauce and topped with crispy bacon for a light yet indulgent weeknight dinner.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3–4 pounds)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 4 large eggs, room temperature
  • 1 cup finely grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ teaspoon black pepper, freshly cracked
  • ¼ teaspoon salt
  • 6 slices thick-cut bacon
  • 1 tablespoon reserved bacon fat
  • Fresh parsley, chopped (for garnish)
  • Extra grated Parmesan (for garnish)
  • Red pepper flakes (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Carefully cut spaghetti squash in half lengthwise. Scoop out seeds and stringy pulp. Brush cut sides with olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-45 minutes until fork-tender. Let cool 5 minutes, then scrape strands into a bowl.
  2. While squash roasts, cook bacon in a cold skillet over medium heat for 6-8 minutes, flipping once, until crispy. Transfer to paper towels. Reserve 1 tablespoon bacon fat in the pan.
  3. In a medium bowl, whisk together eggs, Parmesan, garlic, black pepper, and salt until smooth.
  4. Heat reserved bacon fat in the same skillet over medium-low heat. Add spaghetti squash strands and toss with tongs to warm through, about 2 minutes. Remove skillet from heat. Pour egg mixture over squash and toss vigorously for 60 seconds until sauce thickens and coats strands.
  5. Crumble bacon and add to skillet. Toss to combine. Taste and adjust seasoning. Serve immediately, garnished with parsley, extra Parmesan, and red pepper flakes if desired.

Notes

For best results, use room temperature eggs and freshly grated Parmesan. Remove skillet from heat before adding egg mixture to prevent scrambling. Serve immediately as leftovers do not reheat well. For a vegetarian version, omit bacon and use 2 tablespoons olive oil or butter to sauté garlic; add a pinch of smoked paprika to the egg mixture for smoky flavor.

Nutrition

Keywords: spaghetti squash carbonara, low-carb carbonara, creamy carbonara, bacon carbonara, gluten-free carbonara, healthy carbonara, easy weeknight dinner

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