Spaghetti Squash Carbonara

3.9
(20)

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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Prep Time:
20 mins
Cook Time:
1 hrs 20 mins
Total Time:
1 hrs 40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 pinch sea salt, or to taste

  • 1 pinch freshly ground black pepper, or to taste

  • 1 large spaghetti squash, halved and seeded

  • 3 eggs, beaten

  • 1 cup freshly grated Parmesan cheese

  • 3 tablespoons chopped fresh parsley, plus extra for garnish

  • ¼ pound bacon, cut into 1/4-inch pieces

  • 1 leek, cleaned and chopped

  • 2 cloves garlic, minced

  • cup white wine

  • 1 tablespoon Parmesan cheese, or to taste, to garnish

Directions

  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.

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
16g Fat
37g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 370
% Daily Value *
Total Fat 16g 21%
Saturated Fat 7g 34%
Cholesterol 168mg 56%
Sodium 756mg 33%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 20g
Vitamin C 17mg 83%
Calcium 384mg 30%
Iron 4mg 23%
Potassium 699mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.