Low Carb Spaghetti Squash Carbonara has only 5 carbs per serving, yet all of the flavor as the traditional recipe. It’s naturally gluten free and takes less than 30 minutes to get this impressive meal on the table!
This post contains affiliate links. See our Disclosure Statement for more information.
Spaghetti squash and cauliflower are my two main go-to’s when it comes to transforming traditionally carb-loaded meals into better options for those of us who can’t eat as many carbs as we’d probably like. I don’t like to use zoodles quite as much – unless we are talking about Keto Mac and Cheese Zoodles, then bring it on. But, overall, I prefer spaghetti squash as a noodle replacement.
Isn’t it kind of ironic that the word “carbonara” sounds like a raging party of carbohydrates? The carbonara portion of Spaghetti Carbonara actually has very little, if not zero carbs. That’s right. All the carbs come from the spaghetti.
So, I simply replaced the pasta with lower-carb spaghetti squash. That makes it perfectly suitable for those on a gluten free diet as well.
Now before the carbonara critics come swinging, I’m not saying this recipe is exactly the same as the classic. It can’t be. With this recipe there is no extra pasta water to mix into the sauce, so I use heavy cream instead. And garlic. Because I love garlic and I know I’m not alone. But, if you don’t want to use it, leave it out. No hard feelings.
Another popular recipe using spaghetti squash that I highly recommend is Tuscan Spaghetti Squash.
Why This Recipe Works
It’s a lower calorie, low carb, gluten free alternative to traditional Pasta Carbonara. This recipe is keto-friendly as well.
It takes less than 30 minutes to prepare, making it a delicious dinner recipe for any night of the week.
It’s casual enough for a simple family meal, yet impressive enough when entertaining dinner guests.
Step-By-Step Instructions
Prep!
Be sure to have all your ingredients out and ready to go, as this recipe comes together fairly quickly.
Dice the bacon, mince the garlic, and shred the cheese, if necessary, before you begin.
Create!
Pierce the spaghetti squash about 8 times with a knife, making sure it goes all the way into the center. Microwave on a plate on high for 8-10 minutes or until tender. Let it cool enough so that you can handle it, then cut it in half. Remove the seeds and then using a fork scrap all the flesh out into microwave-safe bowl. You should have about 5-6 cups. Set aside.
Tip: if you prefer, you can roast the spaghetti squash in the oven but it does take significantly longer to cook that way.
While the spaghetti squash is cooking and cooling, you can start preparing the other parts of the recipe.
In a small bowl, whisk together the cheese, eggs, egg yolks, and black pepper. Set aside.
Heat the oil in a large, deep skillet over medium heat. Dice the bacon and add it to the hot oil. Cook until crisp, about 5 minutes. Add the garlic and cook for about 1 minute. Drain all but about 2 tablespoons of the bacon grease out of the pan.
Add the spaghetti squash to the skillet with the bacon and toss to coat. Cook until completely heated through. This is very important as it’s the heat from the squash that will lightly cook the egg mixture as it’s stirred in.
Remove the pan from the heat and whisk in the cheese and egg mixture for a minute or two. Add heavy cream slowly, until your desired level creaminess is reached.
Present!
Divide the carbonara evenly between 4 plates and top with extra cheese, black pepper, and parsley, if desired.
Tip: you will likely have some extra sauce in the bottom of your bowl, as well, since the spaghetti squash doesn’t absorb any of it like traditional pasta does. But, is a little extra sauce ever really a bad thing, especially in a world where there’s often too little sauce? I don’t think so. Spoon it over the carbonara for even more flavor!
Tips and Techniques
- If preferred, you can roast the spaghetti squash in the oven rather than microwaving it. This method does take longer and will extend the total time it takes to make this recipe.
- Spoon the extra sauce in the bottom of the pan over the plates of carbonara for even more flavor.
- Store cooled leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Is carbonara safe to eat? So long as the spaghetti squash and bacon fat are hot, it should be enough to lightly cook the eggs, therefore making it safe to eat. The degree of safeness consuming the eggs in carbonara is comparable to that of poached or over-easy eggs.
- Can carbonara be reheated? While carbonara is best enjoyed immediately after being prepared, it can be reheated on the stove top or in the microwave.
More Low Carb Spaghetti Squash Recipes
Love this Low Carb Spaghetti Squash Carbonara recipe? Follow me on Pinterest, Instagram,and Facebook for more!
Low Carb Spaghetti Squash Carbonara
Ingredients
- 1 medium spaghetti squash
- 1 cup Parmesan Romano Cheese * finely shredded
- 2 eggs
- 2 egg yolks
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 6 slices bacon
- 2 cloves garlic * minced
- 1/4 cup heavy cream
Instructions
- Pierce the spaghetti squash about 8 times with a knife, making sure it goes all the way into the center.
- Microwave on a plate on high for 8-10 minutes or until tender.
- Let it cool enough so that you can handle it. Once cool, cut it in half and remove the seeds. Then, using a fork scrap all the flesh out into a bowl. Set aside.
- Meanwhile, in a small bowl, whisk together the cheese, eggs, egg yolks, and black pepper. Set aside.
- Heat the oil in a large, deep skillet over medium heat.
- Add the diced bacon to the hot oil. Cook until crisp, about 5 minutes.
- Add the garlic and cook for about 1 minute. Drain all but about 2 tablespoons of the bacon grease out of the pan.
- Add the spaghetti squash to the skillet with the bacon and toss to coat.
- Continue to cook a few more minutes until the spaghetti squash is hot throughout.
- Remove the pan from the heat and whisk in the cheese and egg mixture until well blended and creamy.
- Add the heavy cream slowly, until desired creaminess is reached.
- Serve topped with extra cheese, black pepper, and parsley, if desired.
Notes
Tips and Techniques for the Best Low Carb Spaghetti Squash Carbonara
- If preferred, you can roast the spaghetti squash in the oven rather than microwaving it. This method does take longer and will extend the total time it takes to make this recipe.
- Spoon the extra sauce in the bottom of the pan over the plates of carbonara for even more flavor.
- Store cooled leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published February 26, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in September 2019.
