Spaghetti Squash Carbonara

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. Gluten-free.

This spaghetti squash recipe doesn’t compromise on flavor, uses minimal ingredients and is ready to serve in 30 minutes. What more could you ask for from a weeknight meal! You can even pick your desired spaghetti squash cooking method (cooking guides included below).

This velvety spaghetti squash dish offers a wholesome twist on the classic Italian carbonara, making it a healthier alternative.

Crafted with family-friendly appeal, our recipe features common ingredients that are safe for those with celiac disease and guaranteed to please kids. You’ll be pleasantly surprised by the simplicity of this dish and how enthusiastically your entire family will embrace their veggies.

For more 30-minute dinner meals, check out our Crunch Wrap Supreme, Gluten Free Chicken Tortilla Soup and Baked Gluten Free Chicken Parmesan recipes.

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 large clove garlic, minced
• 1/4 teaspoon crushed red pepper ✅ 
• 1/2 cup chicken broth ✅ 
• 1/4 teaspoon freshly ground pepper
• course salt to taste

Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.

How To Make Carbonara with Spaghetti Squash

In a mixing bowl whisk together the eggs, egg yolks, parmesan cheese, and pepper. Set aside.

Sauté 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.

Variations

• Vegetarian Carbonara: Skip the bacon and instead sauté mushrooms, onions, and garlic for a savory, meat-free version. You can also add some fresh spinach or kale for added greens.
• Seafood Carbonara: Incorporate seafood like shrimp, scallops, or smoked salmon for a seafood twist. Cook the seafood separately and add it to the dish just before serving.
• Pesto Carbonara: Mix in a spoonful of pesto sauce for a flavorful and aromatic variation. Pesto adds a delightful herbaceous note to the creamy sauce.
• Sun-Dried Tomato Carbonara: Stir in chopped sun-dried tomatoes for a burst of sweet and tangy flavor. Their chewy texture contrasts nicely with the creamy sauce.
• Herb-Infused Carbonara: Experiment with fresh herbs like basil, parsley, or chives. Toss them into the dish right before serving for a burst of freshness.
• Spicy Carbonara: If you love heat, increase the amount of crushed red pepper flakes or add a dash of hot sauce for a fiery kick.
• Carbonara with Different Cheese: While Parmesan cheese is classic, you can use other cheeses like pecorino Romano or Asiago for a unique flavor profile.
• Vegan Carbonara: For a plant-based version, use dairy-free substitutes like almond or soy milk and vegan Parmesan cheese. Replace the eggs with a vegan egg substitute or silken tofu blended with nutritional yeast.
• Protein-Packed Carbonara: Boost the protein content by adding cooked chicken, turkey, or even tofu cubes to the dish.

Tips and Tricks

• Prep Ahead: You can save time by prepping some of the ingredients in advance. For example, you can cook the spaghetti squash ahead of time and store it in the refrigerator until you’re ready to use it.
• Use Precooked Bacon: The recipe calls for precooked bacon, which can be a time-saver. You can find precooked bacon in most grocery stores, or you can cook and crumble bacon in advance and store it in the freezer for convenience.
• Fresh Parmesan: Whenever possible, use freshly grated Parmesan cheese for a more intense flavor. Pre-grated Parmesan cheese can sometimes have added anti-caking agents, which can affect the texture of the sauce.
• Low and Slow: When adding the egg mixture to the spaghetti squash, be sure to remove the skillet from the heat or reduce the heat to low. Slowly mix the eggs in, stirring constantly, to prevent them from scrambling. Patience is key for achieving that creamy texture.
• Adjust Spice: The recipe includes crushed red pepper flakes for a bit of heat. Adjust the amount to your liking. If you prefer a milder dish, use less; for extra heat, add more.
• Garnish Creatively: Besides additional Parmesan cheese and coarse salt, consider garnishing your carbonara with fresh herbs like chopped parsley or basil. These can add a burst of color and freshness to the dish.
• Serve Immediately: Creamy carbonara is best enjoyed right after preparation while it’s still hot and creamy. Reheating it may cause the sauce to thicken or become clumpy.
• Customize: Feel free to add other ingredients to your liking, such as sautéed mushrooms, peas, or spinach for extra nutrients and flavor.
• Gluten-Free Pasta: If you have gluten-free pasta lovers in the family, you can serve this sauce over gluten-free pasta instead of spaghetti squash.
• Experiment: Don’t be afraid to experiment with different cheeses or spices to create your unique twist on the classic carbonara flavor.

Frequently Asked Questions

How To Cook Spaghetti Squash

Spaghetti squash can be intimidating to cook at first but once you find your preferred method, you’ll never look back! Here are a few different cooking methods:

Slow Cooker Spaghetti Squash: Learn How To Cook Spaghetti Squash in the Crockpot for a hands off approach. Simply poke holes in the squash and cook it on high for 1-2 hours or low for 4-6 hours depending on when you’d like the squash to be done cooking.

Baked Spaghetti Squash: Make roasted spaghetti squash in the oven by slicing the stem off then carefully slicing the squash in half to scrape the seeds out. Place in a baking dish with water covering the bottom and squash cut side down in the pan. Bake for 30-40 minutes or until easily pierced with a fork.

Grilled Spaghetti Squash: For Grilled Spaghetti Squash, simply cut the squash, oil the squash, and grill for 25-30 minutes or until fork tender.

Air Fryer Spaghetti Squash: You can make Air Fryer Spaghetti Squash by slicing the squash in half, placing the halves in an air fryer basket, and cooking for 15 minutes.

Storage Instructions

Allow any leftovers to cool down to room temperature. Once cooled, transfer them into an airtight container or sealable plastic bag. Be sure to remove as much air as possible to prevent moisture buildup, which can lead to sogginess.

Refrigerate the container promptly. Leftover creamy carbonara can typically be stored safely in the fridge for up to 3-4 days.

When you’re ready to reheat and enjoy the leftovers, you can do so in the microwave, stirring occasionally, or gently warm them on the stovetop over low heat. Adding a splash of cream or milk can help restore the creaminess if the sauce has thickened.

Keep in mind that reheated creamy carbonara may not retain the same silky texture as when freshly made, as the eggs in the sauce may continue to cook and solidify upon reheating.

More Gluten Free Squash Recipes

• Gluten Free Butternut Squash Ravioli
• Butternut Squash Sweet Potato Soup
• How To Freeze Butternut Squash
• Sauteed Butternut Squash
• Roasted Butternut Squash with Cranberries and Walnuts
• Butternut Squash Casserole With Pecans
• Maple Cinnamon Roasted Butternut Squash
• Vegan Southern Squash Casserole
• Roasted Acorn Squash Wedges