Description
This Spaghetti Squash Carbonara is a creamy, comforting dish that’s naturally gluten-free and veggie-packed. A lighter twist on the classic Italian favorite—no pasta, no bacon, all flavor.
Ingredients
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
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Preheat oven to 400°F. Line a baking sheet with parchment if desired.
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Cut squash in half lengthwise, remove seeds, and place cut-side down on baking sheet.
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Roast for 30–45 minutes or until fork-tender. Cool slightly, then shred into strands.
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In a bowl, whisk eggs, yolks, and Parmesan until smooth.
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In a large skillet, sauté garlic for 1–2 minutes over medium heat.
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Add squash and salt, and stir to combine and heat through.
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Remove pan from heat. Slowly add egg mixture while tossing to create a creamy sauce.
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Plate and top with parsley and more Parmesan if desired. Serve immediately.
Notes
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Be sure to let the pan cool slightly before adding the eggs to avoid scrambling.
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Adjust salt to taste based on how salty your cheese is.
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Add vegetables or protein as desired to make it heartier.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting + Sauté
- Cuisine: Italian-Inspired
