Spaghetti Squash Carbonara

A few weeks ago when I started my Facebook page, I asked my followers to name some favorite dishes they would like to see recreated for maximum nourishment.  One of my awesome running buddies suggested spaghetti carbonara.  I was very excited about this because I have always wanted to try making this dish!

Many of you know that I tend to steer away from grains because they hurt my belly and make me sleepy.  A favorite pasta substitute of mine is spaghetti squash.  First of all the thought of crafting my own grain free pasta makes me want to breathe into a paper bag but more importantly I absolutely LOVE veggies of any kind (I credit my mom for getting us started on veggies at an early age and always giving us access to garden to graze on!)  Spaghetti squash contains a good amount of vitamin C, A , B-6, thiamin, riboflavin, niacin, folate, pantothenic acid and vitamin K.  It’s also lower in carbs but has a good amount of fiber so it will fill you up without the pasta bloat.

With bacon, parmesan, & fresh garlic, this dish is filling and packs a serious flavor punch without the carb overload.  Feel free to add in extras such as peas or roasted red peppers.  I ate my  leftovers with some sauteed shrimp and it was amazing.  Enjoy!

Spaghetti Squash Carbonara

Gluten Free, Paleo (leave out the cheese for full throttle Paleo) / Serves 4


  • 4 cups spaghetti squash (about a 4 lb squash)IMG_1533
  • 1 Tbsp olive oil
  • 6 slices thick cut nitrate free bacon (cut into small strips)
  • 3 gloves garlic (crushed)
  • 2 eggs
  • ½ cup fresh shaved parmesan cheese
  • Salt and pepper
  • Flat leaf parsley chopped for garnish
  • Pinch of red pepper flake (optional)


1 hour before you want to eat, heat your oven to 350 degrees.  Carefully cut off top of squash, cut it in half lengthwise and remove all the seeds and strings.  These suckers can be tough to cut through so make sure you work on a stable surface so you don’t lose a digit!  Place the squash cut-side down in a large baking dish filled with a half inch of warm water and 2 tsp of salt (mix the salt around in the water to dissolve).  Bake squash for 40 minutes or until the Squash shell gives slightly when pressed.   When squash is done remove from water and set aside until cool enough to handle.  Carefully take a fork and shred the flesh strands from the squash into a bowl and keep warm.  In a large skillet, add the olive oil then toss in the bacon strips.  Cook the bacon until it is nice and brown. In the meantime crack the eggs in separate bowl and whisk.  Add in the parmesan whisk well, and set aside.  Add the crushed garlic into the pan with the bacon and stir around with rendered fat until fragrant (about one minute).  Next, add in the spaghetti squash strands to reheat and coat in the bacon fat (about 2 minutes).  Remove the pan from the heat and quickly pour the whisked egg and cheese mixture into the squash, bacon, & garlic mixture tossing vigorously so it doesn’t turn into scrambled eggs.  Keep tossing until everything is nicely incorporated.  Plate and sprinkle with more parmesan, chopped parsley, and a little crushed red pepper if desired!


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