This recipe is South Beach and Atkins Diet friendly. We have been eating high protein, low fat, low carb for quite some time and missed some of our favorite dishes, so I have been finding a way to remake them. This is a great recipe to utilize leftovers!

Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 9x13-inch casserole dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • Place squash, cut-side down, onto prepared baking sheet.

  • Bake in the preheated oven until flesh is tender, 30 to 45 minutes. Cool until easily handled.

  • Scrape spaghetti squash flesh into a large bowl using a fork. Whisk eggs, evaporated milk, garlic powder, salt, and oregano together in a separate bowl; pour over squash. Mix chicken, 1/2 of the Parmesan cheese, 1/2 of the green onions, bacon bits, and black pepper into squash mixture; pour into a 9x13-inch casserole dish. Top mixture with remaining Parmesan cheese and green onions.

  • Bake in the oven until cooked through and set, about 45 minutes.

Cook's Notes:

For a low-fat option, use fat-free evaporated milk and packaged bacon bits. For a low-cholesterol option, use only the egg whites and double the amount of eggs used.

Play around with the seasonings! Carbonara sauce is a basic cream sauce and will accept many different additions.

Nutrition Facts

326 calories; protein 30.3g 61% DV; carbohydrates 10.9g 4% DV; fat 18.1g 28% DV; cholesterol 161.3mg 54% DV; sodium 1265.5mg 51% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/31/2017
This is quite good; a nice low-carb option. However. DO NOT ADD ANY SALT. The recipe calls for ONE TABLESPOON, which is 100% unnecessary. The cheese and bacon are salty, as well as the garlic and oregano and onion providing additional flavor. You don't need salt at all. I made it without any salt, and it was perfect. I cannot imagine how it would have tasted with the ridiculous amount of salt called for in the recipe. Read More
(14)

Most helpful critical review

Rating: 3 stars
09/25/2019
Reading this recipe it sounded like my cup of tea as I love carbonara. However, it is much more like a breakfast egg casserole. I could not taste either the bacon or the squash. I doubled the spices and added fresh garlic. Still was rather bland. I did, however enjoy it, it just wasn’t carbonara to me. Read More
47 Ratings
  • 5 star values: 29
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/31/2017
This is quite good; a nice low-carb option. However. DO NOT ADD ANY SALT. The recipe calls for ONE TABLESPOON, which is 100% unnecessary. The cheese and bacon are salty, as well as the garlic and oregano and onion providing additional flavor. You don't need salt at all. I made it without any salt, and it was perfect. I cannot imagine how it would have tasted with the ridiculous amount of salt called for in the recipe. Read More
(14)
Rating: 5 stars
01/03/2016
This is my original recipe. Thanks for making it! To assist one reveiwer: The cheese is pretty critical to getting the right amount of sauce. If you change the cheese but not the egg amount, the dish will come out very custard-like. Much cooking love, Aprildd Read More
(10)
Rating: 4 stars
02/04/2016
this meal was very good. Next tome I make it I would just reduce the amount of salt.. It was very salty Read More
(7)
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Rating: 5 stars
07/28/2019
Great recipe! Family loved it. Next time will try with cream instead of evaporated milk to make it really low carb and keto friendly. Read More
(3)
Rating: 5 stars
06/08/2016
This was unbelievably good! I scaled down to 4 servings but still used the entire squash and 1/2 can fat free evaporated milk and it was like like an au gratin casserole. I also used low sodium real bacon bits (the jarred). I will make this often. Read More
(2)
Rating: 5 stars
11/19/2015
Wow this is really good! Unfortunately I was unable to find ripe spaghetti squash so I subbed whole wheat spaghetti for it. I also used a rotisserie chicken. I kept everything else the same. This recipe was so good I would never have thought it was diet-friendly. I will make this again hopefully with the spaghetti squash! Read More
(2)
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Rating: 5 stars
11/29/2015
Delicious! Read More
(2)
Rating: 4 stars
05/27/2016
I made this over the course of two days...baked the spaghetti squash one night and then put the whole thing together the next. I only made two changes. One was to add a can of cream soup to the mix because I like my casseroles moist. My spaghetti squash was huge so I felt one can of condensed milk wouldn't be enough. I grabbed a can of cream of broccoli and that was a nice addition. I also added garlic because I add garlic to EVERYTHING that isn't dessert lol! I probably put more cheese on top than was called for as well and actually added a little mozzarella that I had lying around. Excellent flavor! The bacon bits though not much really added a nice taste to everything. This is my favorite spaghetti squash recipe ever! Thanks so much! Read More
(2)
Rating: 5 stars
10/14/2015
Loved this!.. I am not a low carber but I like tasty food of any sort. My change.. reduced parm a bit and used turkey peppered bacon. Will make again for sure Read More
(1)
Rating: 3 stars
09/25/2019
Reading this recipe it sounded like my cup of tea as I love carbonara. However, it is much more like a breakfast egg casserole. I could not taste either the bacon or the squash. I doubled the spices and added fresh garlic. Still was rather bland. I did, however enjoy it, it just wasn’t carbonara to me. Read More