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.

Nutrition Facts

428 calories; 28.7 g total fat; 225 mg cholesterol; 1091 mg sodium. 34.4 g carbohydrates; 12.9 g protein; Full Nutrition

Reviews (9)

Read More Reviews

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
12 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
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: 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)
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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
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
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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
Rating: 5 stars
02/05/2017
Loved It! Very simple. We will make it again. Just a few things that I ran into. Reduce the olive oil. The bacon will provide plenty of oil. I followed the directions as a first attempt because in the past I've run into where the squash does absorb most of the oil. I also think I may have over baked my squash since it practically turned into a chowder thick soup like consistency when I was done mixing but that wasn't a bad thing. It was still good! As my shredded squash sat while I prepared the bacon there was a lot of juice. I didn't catch that until I dumped the squash into the pan. That may have also contributed to it's soupiness. Overall very good and will make it again. It's a new comfort dish for my family! Read More