This easy spaghetti squash carbonara is easy to make and Whole30. It's low-carb, delicious, and so flavorful! Perfect for an easy lunch or dinner.
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.
Heat the olive oil in the pan and then add the cooked spaghetti squash. Saute until cooked, soft, and browned.
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!
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
Ingredients
- 4 cups cooked spaghetti squash (about half a spaghetti squash)
- 2 Tbsp 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 Tbsp 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 Tbsp 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.
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