Spaghetti Squash Carbonara Recipe

a fork twirling a bite of spaghetti squash carbonara

5 from 1 vote

Spaghetti Squash Carbonara Recipe

Spaghetti Squash Carbonara is a simple, veggie-packed dinner that introduces spaghetti squash to kids in a delicious way. Made with parmesan cheese, eggs, and garlic, this recipe comes together quickly.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Spaghetti Squash Carbonara

Servings:

Calories: 264kcal

Equipment

Ingredients

1 medium spaghetti squash cooked
4 egg yolks
2 large eggs
3/4 cup grated parmesan cheese
1 tablespoon olive oil
5 strips precooked bacon chopped
1 clove garlic minced
1/4 teaspoon crushed red pepper
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions

Whisk the egg mixture. In a mixing bowl whisk together the eggs, egg yolks, parmesan cheese, and pepper. Set aside.
Saute garlic with bacon. In a skillet, heat the olive oil then add the garlic, bacon, and crushed red pepper flakes. Heat for 2-3 minutes. Add the chicken broth. Using tongs, stir in the spaghetti squash and bring to a simmer.
Add the eggs to the spaghetti squash mixture. Add the egg mixture to the spaghetti squash and using tongs mix well. Remove from heat. The eggs will cook with the heat from the squash.
Serve. Serve with additional parmesan cheese and coarse salt.

Notes

Storage Instructions: Store leftovers in the fridge for up to 3 days then reheat as desired. Freezing this recipe is not recommended.

Reheat Instructions: Reheat in a sauté pan over medium heat until hot.

Recipe Variations:

Add thinly sliced chicken when the spaghetti squash is added for chicken carbonara.
Replace the parmesan cheese with nutritional yeast for a dairy-free version.

Nutrition