If you’re looking for comfort food without the heaviness, this Spaghetti Squash Carbonara is your new go-to. It’s rich, creamy, and full of flavor, yet naturally gluten-free and loaded with veggies. Classic carbonara is known for its silky sauce and savory depth—this version keeps that iconic taste while swapping out traditional pasta for tender spaghetti squash. The result? A cozy, nourishing dish that satisfies like a warm hug on a cool evening.

Perfect for weeknight dinners or weekend gatherings, this dish offers all the joy of creamy carbonara without weighing you down.

Spaghetti Squash Carbonara

Why you’ll love this recipe

This carbonara brings all the richness you crave—with a fresher twist. The spaghetti squash acts as a perfect stand-in for pasta, providing a tender bite and mild flavor that lets the creamy egg-and-Parmesan sauce shine. Plus, it’s easy to prep, surprisingly filling, and can be served as a main or a side.

You’ll love how this recipe gives you that indulgent, cheesy goodness without the post-meal slump. It’s flavorful, fuss-free, and a great way to use seasonal produce.

Ingredients

(tip: you’ll find the full ingredients and measurements in the recipe card below)

4 pounds spaghetti squash (about 2 small or 1 large)
2 egg yolks, room temperature
2 whole eggs, room temperature
4 oz Parmesan cheese, finely grated
3 cloves garlic, minced
½ teaspoon kosher salt
Chopped parsley, to serve

Instructions

Preheat your oven to 400°F (205°C). You can line a baking sheet with parchment paper for easy cleanup.
Slice the spaghetti squash in half lengthwise. Scoop out and discard the seeds. Place the squash cut-side down on the prepared baking sheet.
Roast in the oven for 30–45 minutes, depending on the size of the squash, until the strands pull away easily with a fork.
Once cooked, flip the squash halves and let them cool. Then, use a fork to shred the flesh into spaghetti-like strands.
In a medium bowl, whisk together the eggs, yolks, and grated Parmesan until smooth. Set aside.
Heat a large skillet over medium heat. Add a splash of olive oil if needed and sauté the garlic for 1–2 minutes, until fragrant.
Add the shredded spaghetti squash and salt to the skillet, tossing everything together until the squash is heated through and well combined with the garlic.
Remove the skillet completely from heat. Use tongs to gently toss the squash while slowly pouring in the egg and cheese mixture. Keep tossing to create a creamy, silky sauce (no scrambling!).
Plate and garnish with chopped parsley and additional Parmesan if desired. Serve immediately.

Variations

Add roasted mushrooms or sautéed spinach for extra depth and nutrition.
Stir in a handful of peas or sun-dried tomatoes for a pop of color and flavor.
Swap Parmesan with pecorino for a saltier, sharper twist.
Drizzle with a touch of truffle oil before serving for a gourmet flair.

Heating and Storage

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm gently in a skillet over medium-low heat, stirring frequently to maintain the creamy texture.
This dish is not ideal for freezing, as the squash can release water and change the texture of the sauce.

Frequently Asked Questions

Can I make this dish dairy-free?

Yes! Use a plant-based Parmesan alternative or nutritional yeast to mimic the cheesy flavor.

Will the eggs cook in the residual heat?

Yes, as long as you remove the pan from heat before adding the egg mixture and toss continuously, the sauce will cook perfectly without scrambling.

Can I use pre-cooked spaghetti squash?

Absolutely. Just reheat it in the skillet before adding the egg mixture.

What if I don’t have spaghetti squash?

You can use zucchini noodles (zoodles) or other veggie spirals, but the texture will be softer.

Is this a good meal prep recipe?

Yes, but it’s best reheated gently on the stove. Microwaving can make the sauce separate slightly.

Can I add protein?

Sure! Grilled chicken or sautéed tofu would both pair well.

What’s the best way to tell if the squash is done roasting?

It’s ready when a fork easily pulls strands from the flesh without resistance.

Can I make this with only egg yolks?

You can, for a richer sauce—just double the yolks and omit the whole eggs.

Is this kid-friendly?

Yes! The mild flavor and cheesy texture make it approachable for picky eaters.

What can I serve this with?

Try a simple green salad or roasted vegetables on the side for a complete meal.

Conclusion

Spaghetti Squash Carbonara is proof that you don’t need pasta—or meat—to create something rich, creamy, and utterly satisfying. With simple ingredients and comforting flavor, it brings the best of traditional carbonara into a lighter, veggie-forward form. Whether you’re looking for a cozy weeknight dinner or a healthier comfort dish, this one’s a keeper.