1 Perfect Spaghetti Squash Carbonara Recipe You Must Try Now

I’ll never forget the night I discovered spaghetti squash carbonara with bacon and peas. My husband and I were trying this “carb-free week” challenge (it was going… well, sort of okay) when I realized – wait a second – why can’t we have our favorite pasta dishes without all the guilt?

That’s when I started experimenting with spaghetti squash, and oh my goodness, when those strands come out looking like pasta but tasting like sweet, roasted perfection? Game changer. This low-calorie twist on classic carbonara keeps all the comfort food vibes – the salty bacon, the creamy egg sauce, the pop of sweet peas – but you can actually eat seconds without feeling like you need to be rolled out of the restaurant. And trust me, once you roast spaghetti squash right, you’ll never want to go back to regular noodles again.

Table of contents:

Why You’ll Love This Spaghetti Squash Carbonara with Bacon and Peas

Let me tell you why this recipe is about to become your new weeknight hero:

• It tastes like cheating – All the rich, comforting flavors of carbonara without the carb coma afterwards. That crispy bacon? The creamy egg sauce? Still there, just hugging some gorgeous squash strands instead of pasta.
• Nearly foolproof prep – Roast the squash, crisp the bacon, toss everything together. Even my most kitchen-phobic friends nail this on their first try.
• Perfectly balanced bites – Sweet peas cut through the richness, while garlic and Parmesan give it that authentic Italian punch. Every forkful sings.
• Meal prep magic – Leftovers keep beautifully (if you have any), making tomorrow’s lunch problem disappear.

Ingredients for Spaghetti Squash Carbonara with Bacon and Peas

Here’s what you’ll need to make magic happen (I promise it’s all simple stuff you might already have!):

• 1 medium spaghetti squash – about 2-3 lbs, halved lengthwise and seeded (don’t stress about perfect halves, mine always look like a kindergartener cut them)
• 4 slices bacon, diced – get the good thick-cut stuff, you’ll thank me later
• 1 cup frozen peas, thawed (just leave them on the counter while everything else cooks)
• 2 large eggs – room temp works best for smooth mixing
• 1/4 cup grated Parmesan – freshly grated if you can swing it
• 2 cloves garlic, minced – or 1/2 tsp garlic powder in a pinch
• 1/2 tsp black pepper – freshly cracked is dreamy here
• 1/4 tsp salt – I use kosher, but any works

Ingredient Substitutions & Notes

Got allergies or just want to mix it up? No problem!

• Pancetta or prosciutto works beautifully instead of bacon if you’re feeling fancy
• For a vegetarian version, skip the bacon and use mushrooms sautéed with smoked paprika
• Out of peas? Chopped asparagus or zucchini make great fresh veggie swaps
• If you’re dairy-free, nutritional yeast can sub for Parmesan (but you’ll miss that umami punch)
• For extra richness, whisk in 1 tbsp heavy cream or almond milk with the eggs

How to Make Spaghetti Squash Carbonara with Bacon and Peas

Okay, let’s get cooking! This comes together faster than you’d think – just follow these simple steps:

1. Heat your oven to 400°F (200°C) – This gives it time to preheat while you prep the squash.
2. Cut the spaghetti squash in half lengthwise – Pro tip: Microwave it whole for 2 minutes first to soften the skin. Scoop out the seeds (save ’em for roasting later!).
3. Roast cut-side down for 40 minutes – No oil needed! The squash caramelizes beautifully on its own.
4. Meanwhile, crisp your bacon in a skillet over medium heat. Drain on paper towels but KEEP THAT BACON FAT (trust me).
5. Whisk eggs, Parmesan, garlic, pepper and salt in a bowl – Make sure everything’s room temp so it blends smoothly.
6. Scrape the squash with a fork – It should pull away in perfect strands like magic! Pat excess moisture off if it seems wet.
7. Toss everything together – Working quickly, combine hot squash, bacon, peas and egg mixture. The residual heat cooks the eggs into silky sauce without scrambling them.

Tips for Perfect Spaghetti Squash Carbonara

• Dry those strands! Patting the squash with paper towels prevents a watery sauce.
• Reserve bacon fat to drizzle over the finished dish for extra smoky flavor.
• Toss off heat – The hot squash will cook the eggs gently without curdling them.

Serving Suggestions for Spaghetti Squash Carbonara

This dish shines bright all on its own, but oh boy does it love company! My favorite way to serve it? Piled high with extra Parmesan and a big wedge of garlic bread for dragging through that creamy sauce. A simple arugula salad with lemon dressing cuts through the richness perfectly – just toss greens with olive oil, lemon juice, and flaky salt. For special occasions, I’ll add a crisp Pinot Grigio that makes the bacon flavors sing even louder.

Storing and Reheating Spaghetti Squash Carbonara

Leftovers? Lucky you! Store this carbonara in an airtight container – it’ll keep beautifully for 3 days in the fridge. When reheating, I always go for the stovetop on low heat with a splash of water or broth to bring back that creamy texture. Microwave works in a pinch, but stir every 30 seconds to prevent scrambled eggs. Pro tip: Sprinkle fresh Parmesan right before serving to wake up all those delicious flavors!

Spaghetti Squash Carbonara Nutritional Information

Nutrition facts are estimates, but here’s why this dish makes me feel good about seconds: Each hearty 1-cup serving packs just 280 calories with 14g protein and 5g fiber – way lighter than traditional carbonara while keeping all that bacon-y goodness!

FAQs About Spaghetti Squash Carbonara

Can I use fresh peas instead of frozen? Absolutely! Just blanch them for 2 minutes in boiling water first – it brings out their sweetness and perfect pop. Frozen peas are my go-to for convenience though (and honestly taste just as good).

How do I prevent watery spaghetti squash carbonara? Two secrets: First, roast your squash cut-side DOWN to let moisture escape. Second – and this is crucial – pat those beautiful strands dry with paper towels before tossing with the sauce. A little extra time here makes all the difference!

Is this recipe freezer-friendly? Honestly? Not really. The eggs and squash get weird textures after freezing. BUT – you can prep the components separately! Roast and shred the squash ahead, cook the bacon, then just whisk and toss when you’re ready. Stored properly, these keep for 3 days in the fridge.

For more delicious recipes, check out our recipes section. You can also find us on Pinterest for more inspiration!

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