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Spaghetti Squash Carbonara

Traditional pasta carbonara incorporates heavy cream, egg, and bacon to coat the pasta. This Spaghetti Squash Carbonara version uses coconut milk and spaghetti squash to cut down on calories and fat, and is also gluten and dairy free.  

You’re going to want to start by roasting the spaghetti squash in the oven.  Pay close attention to the directions when cooking the egg.  You don’t want to cook the eggs to the point of scrambling, rather, you want them to thicken up and form a sauce.

Spaghetti Squash Carbonara


  • 1 medium spaghetti squash
  • Extra virgin olive oil, for drizzling
  • Salt and pepper
  • 8 oz. bacon
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 eggs
  • 1/4 cup coconut milk
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, chopped


  1. Preheat the oven to 400 degrees F. Place the squash in the microwave for 3-4 minutes to soften. Use a sharp knife to cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely. Then scrape the insides with a fork to shred the squash into strands.
  2. In a small bowl, whisk together the eggs, coconut milk, oregano, 1/4 teaspoon of salt, and a generous dash of pepper until completely combined.
  3. When the squash is almost done baking, cook the bacon in a skillet over medium heat. Remove to a paper towel-lined plate, crumble, and set aside. Discard of the bacon grease, reserving about one tablespoon. Add the onion and garlic to the pan and sauté for 4-5 minutes until soft. Stir in the shredded spaghetti squash. Add half of the crumbled bacon to the pan and stir to incorporate. Turn the heat down to the lowest setting.
  4. Slowly pour the egg mixture into the squash, stirring vigorously. Continue stirring constantly for 1-2 minutes so that the eggs do not scramble, until the egg mixture forms a creamy sauce over the squash noodles.
  5. Season to taste with salt and pepper. Top with remaining crumbled bacon and fresh parsley. Serve immediately. Makes 4 servings.

Original recipe and photos found HERE.

Spaghetti Squash Carbonara

0 Comments 18 February 2015
Erica Tehonica

Erica Tehonica

Erica is a wife to Matt and a mama to a 4 year old boy named Cole. She is on a mission to help other moms live a healthy lifestyle while leading busy lives and taking care of their family.

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