Spaghetti Squash Carbonara

Looking for a healthier twist on your favorite pasta dish? Try this Spaghetti Squash Carbonara. It has all the flavors of Carbonara without the carbs.

Ingredients needed to make Spaghetti Squash Carbonara

  • Spaghetti Squash- I love substituting pasta with spaghetti squash. It peels into noodle-looking pieces and wraps around your fork just like pasta.
  • Mushrooms- This was my first time adding mushrooms to my carbonara and I LOVED it. They pick up all of the flavors so well. If you do not like mushrooms, just leave them out.
  • Pancetta- Everyone’s favorite part of carbonara!
  • Seasonings- Salt, pepper, garlic, Italian seasoning,
  • Eggs
  • Parmesan cheese
  • Olive oil

How to make this dish

Begin by preheating the oven to 400F and lining a baking sheet with aluminum foil. Slice the spaghetti squash in half longways. After that, remove the seeds, spray the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down and bake for 40 – 50 minutes or until lightly browned on the outside.

While the squash is cooking prepare everything else.

Slice mushrooms and shallot into small pieces. Heat a medium-sized pan over medium heat. Add 1 tablespoon of olive oil, sliced mushrooms, shallot, garlic, and pancetta to the pan. Saute for 10 – 15 minutes, stirring frequently.

In a mixing bowl, whisk together two eggs, parmesan cheese, 1 tablespoon of olive oil, Italian seasoning, and fresh basil. Set aside until the squash is finished roasting.

Once the squash is done roasting, remove it from the oven so the cut side is up. Using a fork scrape the strands from the side of the squash and add them directly to the egg mixture. Next, mix in the mushroom and pancetta mixture. Once everything is mixed together add the spaghetti squash back into the skins, sprinkle with parmesan, and bake for another 10 minutes.

Remove from the oven and enjoy!

If you like this recipe, you may also like:

Apple Turkey Meatballs with Spaghetti Squash

Fall Apple Turkey Burgers with Caramelized Onions and Brie

Spaghetti Squash Carbonara

Looking for a healthier twist on your favorite pasta dish? Try this Spaghetti Squash Carbonara. It has all the flavors of Carbonara without the carbs.

Ingredients

  • 1 spaghetti squash
  • 1 shallot minced
  • 1 cup mushrooms chopped
  • 8 oz pancetta
  • 1 tbsp olive oil
  • 1 tsp pepper
  • ½ tsp garlic
  • ¼ tsp Italian seasoning
  • 2 eggs
  • ¾ cup Parmesan cheese grated + more to top with.
  • 2 tbsp olive oil + more to drizzle/ spray
  • salt and pepper to taste

Instructions

  • Begin by preheating the oven to 400F and lining a baking sheet with aluminum foil.
  • Slice the spaghetti squash in half longways. After that, remove the seeds, spray the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down and bake for 40 - 50 minutes or until lightly browned on the outside.

While the squash is cooking prepare everything else.

  • Slice mushrooms and shallot into small pieces. Heat a medium-sized pan over medium heat. Add 1 tablespoon of olive oil, sliced mushrooms, shallot, garlic, and pancetta to the pan. Saute for 10 - 15 minutes, stirring frequently.
  • In a mixing bowl, whisk together two eggs, parmesan cheese, 1 tablespoon of olive oil, Italian seasoning, and fresh basil. Set aside until the squash is finished roasting.
  • Once the squash is done roasting, remove it from the oven so the cut side is up. Using a fork scrape the strands from the side of the squash and add them directly to the egg mixture.
  • Mix in the mushroom and pancetta mixture. Once everything is mixed together add the spaghetti squash back into the skins, sprinkle with parmesan, and bake for another 10 minutes.
  • Remove from the oven and enjoy!