• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food Banjo

  • Home
  • Recipes
  • Air Fryer
  • About
menu icon
go to homepage
  • Recipes
  • Air Fryer
  • About
search icon
Homepage link
  • Recipes
  • Air Fryer
  • About
×

Home » Lunches

Spaghetti Squash Carbonara

Published: Oct 27, 2020 · Last Updated: Jul 1, 2021 by Aimee - This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Share with others!

  • Share
  • Tweet
Jump to Recipe - Print Recipe

This easy spaghetti squash carbonara is easy to make and Whole30. It's low-carb, delicious, and so flavorful! It's like a deconstructed carbonara, but so delicious. Perfect for an easy lunch or dinner. (And a tasty way to use up any leftover spaghetti squash).

deconstructed spaghetti squash carbonara

I kinda love spaghetti squash. Sometimes it's better than pasta.

There. I said it. And my husband agrees. Sometimes spaghetti squash can be better than pasta.

And while I love regular pasta carbonara, I also will make this low-carb, Whole30-friendly pasta carbonara.

While it may  not be quite like your typical pasta carbonara, this pasta uses spaghetti squash, bacon or pancetta, and an egg to make a delicious dish. It's delicious, comforting, but it deliciously low-carb. And it's deconstructed a bit, so it's not saucy. But it does wind up being creamy and delicious!

You can cook up a spaghetti squash easily to use just for this recipe. You can also use this recipe for any leftover spaghetti squash you have.

To cook up a spaghetti squash

Preheat oven to 400 degrees F. Slice the spaghetti squash in half, lengthwise, cutting through the stem. Scoop out the seeds with a spoon or ice cream scoop. Then, drizzle a little olive oil, salt, pepper, and rub into the surface of the exposed squash.

Place face down on a foil-lined baking sheet. Roast 35-40 minutes until squash is tender. Then, remove from the oven, turn the squash face up, and fluff the spaghetti squash strands with forks.

Ingredients:

  • Spaghetti squash
  • Bacon or pancetta
  • Olive oil or ghee
  • Eggs
  • Dried or fresh parsley

Are eggs Whole30?

Yes! While eggs are not vegan, eggs are allowed on a Whole30 diet. If you're not wanting to fry eggs, you can instead make poached eggs or soft boiled eggs.

Where can I find Whole30 bacon?

The main thing with Whole30 bacon is you want to make sure it doesn't have any added sugars, as those are not Whole30. We have had no problem finding bacon when doing a Whole30, but here is a list for reference.

How to make Whole30 spaghetti squash carbonara:

First, you'll want to make sure you have cooked spaghetti squash on hand. If you don't, then follow the instructions in this recipe for cooking spaghetti squash.

Next, take your chopped bacon and throw it in a pan to cook. Once the bacon is cooked, remove from the pan, drain on paper towels, and wipe the bacon grease out of the pan.

bacon cooking in a pan
cooked bacon pieces

Heat the olive oil in the pan and then add the cooked spaghetti squash. Saute until cooked, soft, and browned.

spaghetti squash sautéing in a pan
cooked spaghetti squash

Next, cook up a couple of fried eggs.

To plate, add the spaghetti squash to the bottom of a plate or bowl, top with the cooked bacon and the fried egg. Add dried or fresh parsley to garnish and enjoy!

spaghetti squash carbonara

Like this recipe? Love these:

  • Whole30 roasted butternut squash soup
  • Sweet potato breakfast bowl
  • Tomato basil pasta with parmesan cheese
  • Cheesy breakfast polenta bowl
  • Whole30 bolognese with spaghetti squash
spaghetti squash carbonara with broken egg yolk
spaghetti squash carbonara with broken egg yolk

Spaghetti Squash Carbonara

Recipe by Aimee
This easy spaghetti squash carbonara is easy to make and Whole30. It's low-carb, delicious, and so flavorful! It's like a deconstructed carbonara, but so delicious. Perfect for an easy lunch or dinner. (And a tasty way to use up any leftover spaghetti squash).
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 20 mins
Course Breakfast, low carb, Main Course, Pasta, whole30
Cuisine American
Servings 2

Ingredients
  

  • 4 cups cooked spaghetti squash (about half a spaghetti squash)
  • 2 tablespoon olive oil (or ghee)
  • 2 slices thick-cut bacon (or 4 slices of thin bacon)
  • 2 eggs
  • dried or fresh parsley
  • salt
  • pepper

Instructions
 

  • Cut the bacon into chunks. Place a medium skillet on your stove and heat to medium heat. Add the bacon and cook, stirring frequently, until cooked through.
  • Take a small plate and fold a few paper towels over the plate. When bacon is cooked, transfer to the paper towel-lined plate to drain.
  • Wipe out the skillet, then heat 1 tablespoon olive oil for about 30-60 seconds. Add the cooked spaghetti squash and sauté for about 10 minutes, stirring every 3-4 minutes. Once cooked through and slightly browned, transfer to 2 bowls or plates
  • Add the remaining 1 tablespoon olive oil to the skillet. Then crack the two eggs into the skillet and fry until whites are cooked through, flipping if necessary.
  • While eggs are cooking, divide the cooked bacon among the two spaghetti squash plates.
  • After eggs are cooked, plate on top of the bacon and spaghetti squash.
  • Season with salt, pepper, and dried or fresh parsley.

Notes

  • 3-4 cups of cooked spaghetti squash work perfectly in this dish. You can also just use half of a cooked spaghetti squash.
  • If you don't have thick-sliced bacon, just double the amount for thin sliced bacon. In this recipe, that would mean 4 slices thin bacon instead of 2 slices thick bacon.

Nutrition values are based on an online calculator and are estimates. Please verify using your own data.

Tried this recipe?Tag @foodbanjo on Instagram and share your photos!
« Salmon and Goat Cheese Crostini
Roasted Acorn Squash with Parmesan »

Share with others!

  • Share
  • Tweet

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello!

foodbanjo-authors
Hi! I'm Aimee, and I'm so glad you stopped by! I love sharing easy recipes that are flavorful and delicious.
Read more about Food Banjo!

Join the Email List!

Sign up for recipes & learn about what's going on with us!

(Check your spam box... just in case!)

Healthy Eats

zucchini galette from the side

Zucchini Galette

Whole30 Tomato Chicken Pasta with Zucchini Noodles

Bolognese sauce served on top of spaghetti squash

Whole30 Bolognese with Spaghetti Squash

Red lentil dal topped with carrots, cilantro, and feta.

Weeknight Vegan Red Lentil Dahl

Ways to Elevate a Smoothie

sheet pan farro bowl

Vegan Sheet Pan Farro Bowl

kale salad with apples and cheese

Tuscan Kale Salad with Apples and Cheddar Cheese

Turmeric chicken and asparagus in a skillet.

Turmeric Black Pepper Chicken with Asparagus

Soup Favorites

tuscan chicken soup with a spoon

Tuscan Chicken Soup

Roasted Butternut Squash Soup - Dairy-Free

chickpea and tomato stew with bread

One-Pot Chickpea and Tomato Stew

Lemon orzo soup topped with shrimp.

Lemon Orzo Soup with Shrimp

Footer

↑ back to top

About

  • About Us
  • Privacy Policy
  • Nutrition Disclaimer

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Food Banjo