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Spaghetti Squash Carbonara

Rated as 3.83 out of 5 Stars
11

"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."
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Ingredients

1 h 40 m servings 370
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.
  5. 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.
  6. 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.
  7. 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.

Footnotes

  • 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


Per Serving: 370 calories; 16.4 37.2 19.8 168 756 Full nutrition

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Reviews

Read all reviews 8
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I loved the flavor!! All the flavor without the "I ate to much pasta" guilt!!

Most helpful critical review

Fine flavor, but it made me miss pasta. It also was quite unappetizing to look at.

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Fine flavor, but it made me miss pasta. It also was quite unappetizing to look at.

I loved the flavor!! All the flavor without the "I ate to much pasta" guilt!!

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 ...

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 ...

This came up in a "Vegetarian" search. Bacon is not even a favor we want. Pass...no interest in this recipe for our family.

This was delicious. I added mushrooms to the mix. It was wonderful, my two year old even loved it. I can't think of anything else I changed.

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 st...

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 ...