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Dinner Lunch

Keto-Friendly Spaghetti Squash Carbonara

I really enjoy good carbonara, and when you try this recipe for Spaghetti Squash Carbonara, you won’t even miss the pasta! Carbonara is an Italian dish traditionally made with eggs, cured pork, and black pepper, and topped with cheese. This version of the classic dish is just as filling, with less calories and carbs!

The recipe requires about 15 minutes of prep time, and cooks in less than 30 minutes. You’ll have your next meal on the table in less than an hour.

Recipe for vegetarian spaghetti squash carbonara.

Making Spaghetti Squash Carbonara

To get started, cut the spaghetti squash in half lengthwise using a serrated knife. Scoop out the seeds with a spoon, and discard them. Put the squash onto a microwave safe plate and cover tightly with plastic wrap (See below for directions on how to cook the spaghetti squash in the oven or instant pot if you prefer). Microwave on high for 13-14 minutes, until the squash is tender and the flesh can easily be detached from the skin with a fork. Now use a fork to scrape the inside of the squash into spaghetti-like strands and place into a bowl.

Mix together the Parmesan cheese, egg yolks, salt and pepper in a separate bowl. Once it’s thoroughly mixed, set aside.

Next, cook the pancetta in a large skillet over medium-high heat. Stir occasionally and cook until crisp, about 7-8 minutes. Add the garlic and red pepper flakes to the skillet and cook, stirring for an additional minute, until the garlic is fragrant.

Stir in the heavy cream, scraping up any brown bits in the pan (that’s where all the flavor is!) and bring to a simmer. Reduce the heat to medium-low and add in the squash strands. Toss together until the squash is well coated.

Add the Parmesan and egg mixture slowly and toss to gently cook the eggs and make a creamy sauce. Turn off the heat and stir in the parsley.

Now it’s time to enjoy! Divide the carbonara among 4 plates and serve. You can add more Parmesan and parsley for garnish, if desired.

Oven and Instant Pot Spaghetti Squash Cooking Options:

Oven Method: 400 degrees for 30-40 mins

Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, and slightly tender on the inside.

Instant Pot Method: 7 Minutes on high

Place a trivet or steamer basket in the Instant Pot and add a cup of water, cut the squash in half, scoop out the seeds, then place the cut squash halves on top of the trivet/steamer basket and secure the lid and set to seal. Use the pressure cook or manual button to set the pressure cooker to cook at high pressure for 7 minutes.

Spaghetti Squash Carbonara

8 Reviews
Calories 337kcal
Fat 29g
Net Carbs 7g
Protein 14g
Serving Size 1 cups

Please consider sharing it with your friends

  • Prep 15 mins
  • Cook 25 mins
  • Total 40 mins
  • Yield 4 servings (1.25 cup each)

Ingredients

4 servings (1.25 cup each)


Instructions

4 steps
  • Cut the squash in half lengthwise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave safe plate, cover tightly with plastic wrap and microwave on high for 13-14 minutes, until tender and the flesh can easily be detached with a fork.(See below for alternative spaghetti squash cooking methods using the oven or instant pot.) Use a fork to scrape the inside of the squash into spaghetti-like strands and place into a bowl.
  • In a separate bowl, mix together the parmesan cheese, egg yolks, salt and pepper and set aside.
  • Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, for about 7-8 minutes, until crisp. Add the garlic and red pepper flakes to the skillet and cook, stirring for about 1 minute, until the garlic is fragrant. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a simmer. Reduce the heat to medium-low and add the squash strands. Toss together until squash is coated. 
  • Add the parmesan and egg mixture slowly and toss to gently cook the eggs and make a creamy sauce. Turn off the heat and stir in the parsley. Divide among 4 plates and serve with more Parmesan and parsley for garnish if desired.

Notes

This recipe makes 4 servings. Serving size will vary depending on the exact size of the spaghetti squash you use, etc. One serving is roughly 1 cup-1.5 cups of the prepared carbonara.
Oven and Instant Pot Spaghetti Squash Cooking Options:
Oven Method: 400 degrees for 30-40 mins
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, and slightly tender on the inside.
Instant Pot Method: 7 Minutes on high
Place a trivet or steamer basket in the Instant Pot and add a cup of water, cut the squash in half, scoop out the seeds, then place the cut squash halves on top of the trivet/steamer basket and secure the lid and set to seal. Use the pressure cook or manual button to set the pressure cooker to cook at high pressure for 7 minutes.

Craving another Italian style pasta dish? This recipe for Bolognese skips the pasta and uses znoodles instead. It will taste like you cooked all day, but takes only an hour in the Instant Pot!


Recipe for vegetarian spaghetti squash carbonara.

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5 Comments

  • Avatar
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    Gail Kelly
    October 2, 2020 at 9:35 am

    5 stars
    Love the recipes. They are fantastic. The spagetti squash carbonara is 5 stars. My family enjoyed every bite. I have both of your books and the information and recipes were week worth the purchase. Hope write another book.

    • Suzanne
      Reply
      Suzanne
      October 4, 2020 at 9:55 am

      Thank you so much!

  • Avatar
    Reply
    Earanhat
    October 18, 2020 at 8:55 pm

    I made this last night and it was really good! The disappointing thing is when I put it into carb manager, it had more carbs than what was listed on your site. Based on the ingredients, it has 19 carbs per serving (~16 net)… it looks like the discrepancy was in the spaghetti squash. Bummer. But still good!

    • Suzanne
      Reply
      Suzanne
      November 12, 2020 at 9:30 am

      Hey there. I double checked the macros with the FDA, and ours are correct. How much spaghetti squash did you use? It should be about 4 cups.

  • Avatar
    Reply
    Leslie
    December 21, 2020 at 6:59 am

    5 stars
    This recipe is AMAZING!!! Made it last night and my husband and I loved it! I ran out of heavy cream so had to sub in some half & half and it was still incredible! Thanks for this one – we’ll be making it over and over again!

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