Rating: 4.38 stars
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

Easy paleo pasta: gluten-free, lactose-free, and delicious.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place squash, cut side up, on a baking sheet.

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  • Bake squash in the preheated oven until tender, 45 minutes to 1 hour. Scoop out flesh and shred squash into strands using a fork.

  • Heat olive oil in a large skillet over medium-high heat; cook and stir bacon in the hot oil until browned and cooked through, 5 to 10 minutes. Add shredded squash; cook and stir until squash is softened, 3 to 5 minutes. Stir tomato, salt, and pepper into squash mixture; remove skillet from heat.

  • Stir egg yolks into squash mixture, without letting the egg yolks touch the skillet, until mixture is creamy. Transfer squash carbonara to a serving bowl; garnish with basil sprigs.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

428 calories; protein 12.9g; carbohydrates 34.4g; fat 28.7g; cholesterol 224.9mg; sodium 1090.7mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 5 stars
01/08/2015
Great recipe that satisfied my craving for carbonara without the noodles. Next time we will use less oil when cooking the bacon, and add cherry tomatoes. Adding Parmesan is a must! Read More
(4)

Most helpful critical review

Rating: 2 stars
12/15/2016
I didn't add olive oil. Made the bacon and then drained the fat and patted the bacon with paper towel. Then add that to the squash in a separate skillet or bowl. It's way too greasy otherwise. Read More
13 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
01/05/2015
Decent recipe and while I followed the recipe I'm thinking if I make it again I'll add Parmesan cheese Read More
(4)
Rating: 5 stars
01/08/2015
Great recipe that satisfied my craving for carbonara without the noodles. Next time we will use less oil when cooking the bacon, and add cherry tomatoes. Adding Parmesan is a must! Read More
(4)
Rating: 2 stars
04/21/2016
I used half of the oil and it was still way too greasy. I used big thick pieces of bacon and it was overpowering and maybe contributed to it being too greasy. I also didn't see much purpose in adding the egg whites at the end. It was a lot of work for a not very good recipe in my opinion. Read More
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Rating: 5 stars
11/19/2015
Followed the recipe almost exactly and it was delicious! I did not have fresh basil so I used dried. I am not a great cook and this was easy and yummy! Definitely will use this one again! Read More
Rating: 5 stars
10/10/2019
Cooked the bacon in the oven and used just a bit of the bacon fat in the skillet. Didn’t use the olive oil. Also, Parmesan cheese made a good addition to the recipe. Added a salad on the side. The whole family really enjoyed this recipe! Read More
Rating: 5 stars
02/11/2021
I changed this recipe a bit! I used turkey bacon ( boats head) Read More
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Rating: 5 stars
01/09/2016
This was SO good! I cut the olive oil down by half and added Parmesan cheese at the end. Otherwise I followed the recipe. Read More
Rating: 2 stars
12/14/2016
I didn't add olive oil. Made the bacon and then drained the fat and patted the bacon with paper towel. Then add that to the squash in a separate skillet or bowl. It's way too greasy otherwise. Read More
Rating: 5 stars
11/14/2015
So many paleo spaghetti squash recipes don't quite work this one does! It balances the flavors beautifully without being too wet. Read More