Ever since I first tried swapping pasta for pasta in my carbonara, I’ve been completely hooked! This spaghetti squash carbonara with bacon and peas gives you all the rich, comforting flavors of the classic Italian dish while keeping things surprisingly light. I stumbled upon this brilliant twist one January when my resolution to eat healthier collided headfirst with my craving for creamy, bacon-y goodness.
The magic happens when you roast spaghetti squash until it transforms into those perfect noodle-like strands – nature’s answer to guilt-free pasta. My kids don’t even realize they’re eating vegetables when I serve this up! The crispy bacon bits and sweet peas make it feel indulgent, while the egg and Parmesan sauce coats every strand with that signature carbonara creaminess we all love.
What started as a desperate attempt to satisfy cravings without breaking my diet has become my go-to weeknight dinner. It’s quick, it’s satisfying, and – shhh – it’s actually good for you. Trust me, one bite of this spaghetti squash carbonara with bacon and peas, and you’ll forget all about regular pasta!
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Why You’ll Love This Spaghetti Squash Carbonara with Bacon and Peas
This recipe isn’t just delicious – it’s packed with perks that’ll make it your new weeknight hero:
- Light but satisfying: All the rich carbonara flavor with half the calories of traditional pasta
- Weeknight-friendly: Ready in under an hour with minimal fuss – roast, fry, mix, done!
- Kid-approved: The bacon and peas disguise veggies so well, picky eaters never suspect
- Pantry staple magic: Uses simple ingredients you probably already have on hand
- Meal prep superstar: Leftovers taste amazing reheated for lunch the next day
Best of all? That first creamy, bacon-y bite will have you wondering why you didn’t try spaghetti squash carbonara sooner!
Ingredients for Spaghetti Squash Carbonara with Bacon and Peas
Here’s everything you’ll need to make this magical dish happen – trust me, you’ll be shocked how few ingredients create such big flavor!
- 1 medium spaghetti squash (about 2-3 pounds – look for one that feels heavy for its size)
- 4 slices thick-cut bacon, diced (don’t skimp here – the crispy bits make the dish!)
- 1 cup frozen peas, thawed (fresh works too, but frozen are so convenient)
- 2 large eggs, at room temperature (this helps prevent scrambling when mixing)
- 1/4 cup freshly grated Parmesan (the good stuff – none of that powdery stuff in a can)
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder in a pinch)
- 1/2 teaspoon freshly cracked black pepper (it makes a difference!)
- 1/4 teaspoon salt (you can always add more at the table)
That’s it! Simple, right? I always keep these ingredients on hand for when the carbonara craving hits. The beauty is in how these humble ingredients transform into something spectacular.
Essential Equipment
Here’s all you’ll need to whip up this spaghetti squash carbonara:
- Large baking sheet (for roasting the squash)
- Sharp chef’s knife (to halve that stubborn squash!)
- Medium skillet (for crisping up that glorious bacon)
- Mixing bowls (small and medium for the sauce components)
- Fork (to scrape those perfect squash strands)
Nothing fancy – just basic kitchen tools you probably already own!
Step-by-Step Instructions for Spaghetti Squash Carbonara with Bacon and Peas
Okay, let’s get cooking! I promise this spaghetti squash carbonara comes together easier than you think – just follow these simple steps and you’ll have restaurant-worthy results in no time.
Preparing the Spaghetti Squash
First things first – preheat that oven to 400°F (200°C). While it’s heating up, grab your spaghetti squash and show it who’s boss! Carefully slice it in half lengthwise (a good sharp knife and maybe some elbow grease will do the trick). Scoop out those seeds and stringy bits just like you would with a pumpkin. Drizzle a tiny bit of olive oil on the cut sides and place them face-down on your baking sheet. Roast for about 40 minutes – you’ll know it’s done when the flesh easily shreds into strands with a fork. Let it cool just enough to handle before scraping!
Cooking the Bacon and Peas
While the squash roasts, let’s work on the bacon magic! Dice up those beautiful slices (I like mine in small pieces – more crispy bits throughout!) and toss them in your skillet over medium heat. Cook until gloriously crispy – about 5-7 minutes. Drain on paper towels, but leave about a teaspoon of that heavenly bacon fat in the pan. Toss in your peas just to warm them through – about 2 minutes should do it.
Mixing the Carbonara Sauce
Here’s where the carbonara magic happens! In a medium bowl, whisk together your eggs, grated Parmesan, minced garlic, pepper, and salt until smooth. Pro tip: Have all these ingredients at room temperature to prevent scrambling when you mix everything later. This simple mixture will transform into the creamiest sauce coating for your spaghetti squash carbonara!
Combining All Components
Time for the grand finale! Use a fork to scrape all those perfect spaghetti squash strands into a big bowl. Add your crispy bacon and warmed peas. Now pour in the egg mixture and toss everything together quickly – the residual heat from the squash will cook the eggs into a silky sauce. Serve immediately with an extra sprinkle of Parmesan and maybe another crack of black pepper if you’re feeling fancy. Dig in while it’s hot!
Expert Tips for Perfect Spaghetti Squash Carbonara
After making this spaghetti squash carbonara more times than I can count (it’s that good!), I’ve picked up some foolproof tricks to guarantee creamy success every time:
- Avoid scrambled eggs: Always mix the egg sauce into HOT squash right after roasting – the residual heat gently cooks the eggs into silkiness without curdling.
- Creaminess booster: For extra richness, whisk 1 tablespoon of cream or reserved pasta water into your egg mixture before tossing.
- Squash doneness test: The squash is perfectly roasted when a fork easily pierces the skin and flesh shreds effortlessly into strands.
- Peas perfection: Don’t overcook the peas! Just heat them through in the bacon fat for about 60 seconds to keep that sweet pop.
- Under-seasoned? Remember the Parmesan adds saltiness – always taste before adding extra salt.
Follow these simple tricks and your spaghetti squash carbonara will turn out restaurant-quality every single time!
Serving Suggestions
Here’s how I love to round out this spaghetti squash carbonara to make it a complete meal:
- Garlic bread or toast: Perfect for soaking up every last bit of that creamy carbonara sauce – I just pop some crusty bread under the broiler with butter and garlic while the squash roasts
- Simple side salad: A crisp green salad with lemon vinaigrette cuts through the richness beautifully
- Roasted vegetables: Toss some asparagus or Brussels sprouts in the oven alongside the squash
- Glass of wine: A crisp Pinot Grigio pairs magically with the bacon and Parmesan flavors
The best part? This spaghetti squash carbonara shines bright enough to be the star, so keep sides simple and let it take center stage!
Storage and Reheating
Here’s the scoop on keeping your spaghetti squash carbonara fresh! Leftovers (if you’re lucky enough to have any) store beautifully in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave at 50% power in 30-second bursts, stirring between each, until just warmed through. The texture stays perfect this way! You can also reheat gently in a skillet over low heat with a splash of water to revive the creaminess. Just don’t overdo it or the eggs might scramble.
Nutrition Information
Here’s the scoop on what’s in each delicious serving! These nutrition estimates are based on the exact ingredients I use – your numbers might vary slightly depending on brands or tweaks. One hearty cup of this spaghetti squash carbonara packs about 280 calories with a solid 14g protein to keep you full. The best part? You’re getting 5g of fiber from that sneaky-good spaghetti squash – way more than regular pasta would give you!
Frequently Asked Questions
Here are answers to the questions I get asked most about my beloved spaghetti squash carbonara:
Can I make this spaghetti squash carbonara ahead of time?
Absolutely! You can roast the squash and cook the bacon up to 2 days ahead – just store them separately in the fridge. When ready to serve, warm the squash slightly before mixing with the fresh egg sauce. The texture stays perfect this way!
What can I use instead of bacon?
Pancetta makes a fantastic substitute if you’re out of bacon. For a vegetarian version, try sautéed mushrooms or even sun-dried tomatoes – they add that umami punch the dish needs.
Why does my carbonara sauce turn out lumpy?
This happens if the eggs scramble. Always make sure your egg mixture is at room temperature, and toss it with the hot squash IMMEDIATELY after scraping. The residual heat cooks the eggs gently into silky perfection.
Can I freeze spaghetti squash carbonara?
Honestly, I don’t recommend it. The texture gets watery when thawed. But leftovers keep beautifully in the fridge for 3 days – just reheat gently as described above.
How do I pick the best spaghetti squash?
Look for one that feels heavy for its size with smooth, unblemished skin. The color should be even – pale yellow to deep golden. Smaller squashes (2-3 lbs) have the sweetest flavor!
For more delicious recipes and inspiration, check out our Pinterest page!
Print
35-Minute Spaghetti Squash Carbonara: Classic Comfort, Lighter
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Low Calorie
Description
A healthy twist on classic carbonara using spaghetti squash, crispy bacon, and sweet peas.
Ingredients
- 1 medium spaghetti squash
- 4 slices bacon, diced
- 1 cup frozen peas, thawed
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place squash cut-side down on a baking sheet and roast for 40 minutes.
- While squash cooks, fry bacon until crispy.
- Whisk eggs, Parmesan, garlic, pepper, and salt in a bowl.
- Use a fork to scrape squash into strands.
- Toss squash with bacon, peas, and egg mixture.
- Serve immediately.
Notes
- For extra creaminess, add 1 tablespoon cream to the egg mixture.
- Store leftovers in an airtight container for up to 3 days.
- Substitute pancetta for bacon if preferred.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
