If you've ever wondered what to do with a spaghetti squash, or you're tired of serving it with marinara sauce, here's a recipe for you. It's special enough for company and simple enough for every day. Based on the classic spaghetti carbonara, spaghetti squash is roasted in the oven and finished with a sauce of garlic, leeks, white wine, Parmesan, and a bit of bacon.

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
total:
1 hr 40 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.

  • Roast squash in preheated oven until flesh is tender, 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.

  • Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.

  • Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp, 5 to 7 minutes. Drain excess fat from the pan, retaining about 2 tablespoons. Cook and stir leek with the bacon until soft, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 minute more.

  • Pour white wine over the bacon mixture; cook until most of the liquid evaporates, about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates, 2 to 3 minutes.

  • Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through, 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.

Cook's Notes:

You can make this vegetarian by omitting the bacon and using smoked salt in place of the sea salt (I suggest hickory-smoked sea salt) to get that smoky flavor. Or, you can simply omit the bacon entirely and use olive oil to cook the vegetables.

Nutrition Facts

370 calories; protein 19.8g 40% DV; carbohydrates 37.2g 12% DV; fat 16.4g 25% DV; cholesterol 168.4mg 56% DV; sodium 755.6mg 30% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/27/2015
I LOVE spaghetti squash and found this recipe to be a very delightful NEW way to enjoy it. I used 2 shallots in place of the leeks and chives instead of the parsley everything else remained the same. Love how rich this tasted without the added carbs. Will try with pancetta next time! Read More
(3)

Most helpful critical review

Rating: 3 stars
09/17/2015
Although this dish tasted good I can only give it three stars because frankly it looked disgusting. It looked exactly like super watery mushy scrambled eggs. Normally I'm not fussy when it comes to food appearance but this time it actually interfered with my ability to enjoy the meal. Read More
(3)
18 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/27/2015
I LOVE spaghetti squash and found this recipe to be a very delightful NEW way to enjoy it. I used 2 shallots in place of the leeks and chives instead of the parsley everything else remained the same. Love how rich this tasted without the added carbs. Will try with pancetta next time! Read More
(3)
Rating: 3 stars
09/17/2015
Although this dish tasted good I can only give it three stars because frankly it looked disgusting. It looked exactly like super watery mushy scrambled eggs. Normally I'm not fussy when it comes to food appearance but this time it actually interfered with my ability to enjoy the meal. Read More
(3)
Rating: 5 stars
08/10/2015
Delicious! I was looking for a new way to prepare the spaghetti squash coming out of the garden, and this was the ticket. I didn't have quite enough cheese but it was still good. De-glazing the pan with white wine adds a little something special- don't skip this step! I garnished with chopped fresh tomato and basil, also from the garden. A simple, tasty dish. Thank you for sharing! Read More
(2)
Advertisement
Rating: 3 stars
02/19/2016
Fine flavor but it made me miss pasta. It also was quite unappetizing to look at. Read More
(2)
Rating: 5 stars
10/29/2015
I loved the flavor!! All the flavor without the "I ate to much pasta" guilt!! Read More
(2)
Rating: 4 stars
04/05/2016
Overall I enjoyed the dish. I'll probably use one less egg next time it felt a little overly egg-y to me and not quite creamy enough. Maybe a dash of cream? Small changes could make this a 5 star dish and I'll certainly make it again. Read More
(1)
Advertisement
Rating: 4 stars
10/18/2019
I made this with just leaving out bacon, etc. I scrambled the eggs, added white wine, garlic, etc...I would also add spinach, chopped broccoli, or some veggie...even some plain, non fat yogurt. I put the spaghetti squash after getting out of shell into a quiche pan and the rest on top....I made ahead and then a stuck in microwave a couple min.. Read More
(1)
Rating: 5 stars
09/22/2020
Used onion instead of leek. Followed everything else. Excellent dinner. Read More
(1)
Rating: 4 stars
11/08/2018
Super easy and great result. I added some sliced mushrooms per another reviewer and cooked them with the garlic and onion. I added some green onions for color as I did not have much parsley. I would suggest lots of fresh ground pepper and maybe a dash of hot sauce or chili flakes. Read More