Spaghetti squash is a versatile and delicious vegetable that makes a great alternative to traditional pasta. Spaghetti squash carbonara is a keto-friendly, low-carb version of the popular Italian dish that is just as tasty as the original.
What is Spaghetti squash?
Spaghetti squash is in the same family as zucchini and pumpkins.
The flesh inside shreds into long stands, spaghetti-like, hence its nickname.
Spaghetti squash averages from 4-8 pounds are typically available year-round with a peak season from early Fall through Winter. When at the grocery store, choose a spaghetti squash that is hard and smooth with an even pale-yellow color.
Why you’ll love this recipe
Not only spaghetti squash is a healthy substitution for traditional pasta but it’s high in fiber and low in carbs, full of vitamin C, vitamin B6, and beta-carotene. And when looking to cut calories one cup of spaghetti squash is about 40 calories.
Step-by-step instructions
In a large skillet, sauté some diced pancetta or bacon until it is crisp. Then, add in the shredded spaghetti squash and sauté for an additional 5 minutes. Finally, turn off the heat and add in some beaten eggs and grated Parmesan cheese.
Serving suggestions
This healthy and delicious dish can be enjoyed as is or served with a side of steamed broccoli or roasted vegetables, also serve this with a fresh green salad or cucumber salad to keep it fresh and light.
Recipe variations
I used pancetta but bacon can be used as well.
Storage tips
Uncooked spaghetti squash should last 7-10 days, depending on when you bought it from the supermarket. After it’s cooked only keep it for 2-3 days.
How many servings does one spaghetti squash have?
3-pound spaghetti squash will yield about 6 servings
How to choose spaghetti squash?
Ripe spaghetti squash will be firm, a golden yellow or dark yellow color, and should feel heavier than it looks!
Notes and tips
If you have leftovers and want to reheat add some cream or milk and heat it up to one minute in the microwave or heat it at medium heat over the stove in a pan.
Adding fresh herbs always makes a dish come to life, you can use your favorite fresh herbs.
Other recipes you’ll love: Low-carb lasagna, Stewed eggplants
Low Carb Spaghetti Squash Carbonara
Ingredients
- 1 large spaghetti squash about 4 cups
- ½ cup grated Parmesan cheese plus more for garnish
- 5 large egg yolks
- ¼ teaspoon of salt
- 1 teaspoon ground black pepper
- 5 oz pancetta cut into ¼-inch cubes
- 1 clove of minced garlic
- ¼ teaspoon crushed red pepper flakes optional
Instructions
- Place squash in a microwave-safe dish, cover tightly with plastic wrap, and microwave on high for 13-14 minutes or oven for 45 minutes, until tender and flesh can be easily removed with a knife. fork. Use a fork to scrape up the inside of the squash into spaghetti-like strands and place in a bowl.
- In a separate bowl, mix the Parmesan cheese, egg yolks, salt and pepper and set aside.
- Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, for about 7-8 minutes, until crisp. Add the garlic and red pepper flakes to the skillet and cook, stirring, about 1 minute, until the garlic is fragrant. Reduce heat to medium-low and add pumpkin strands. Toss until squash is covered.
- Turn off the heat and add the egg-Parmesan mixture slowly and stir to gently cook the eggs and make a creamy sauce, add the parsley. Divide among 4 plates and serve with more Parmesan and parsley for garnish if desired.
Thanks for coming! Did you make this recipe? Let me know!