Hey friends! Spaghetti squash is a game-changer for anyone looking to cut back on carbs without sacrificing flavor. This Low Carb Spaghetti Squash Carbonara is a fantastic alternative to the classic Italian dish. It’s just as creamy and delicious, but with a fraction of the carbs. Perfect for a cozy dinner that won’t weigh you down.
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.
Quick Facts
- Preparation time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
- Servings: 4 portions
- Difficulty: Easy
- Dietary notes: Gluten-free, Low-carb, Keto-friendly
Ingredients
Main Components
- 1 large spaghetti squash (about 4 cups): Look for a firm, golden yellow squash that feels heavy for its size.
- 1/2 cup grated Parmesan cheese (plus more for garnish): Freshly grated for the best flavor.
- 5 large egg yolks: These will make your sauce rich and creamy.
- 1/4 teaspoon salt: Essential for seasoning.
- 1 teaspoon ground black pepper: Adds a bit of spice.
- 5 oz pancetta (cut into 1/4-inch cubes): Or substitute with bacon for a smokier flavor.
- 1 clove of garlic (minced): Fresh garlic adds depth.
- 1/4 teaspoon crushed red pepper flakes (optional): For a bit of heat.
Why You’ll Love This Low Carb Spaghetti Squash Carbonara Recipe
Spaghetti squash is not only a healthy substitute for traditional pasta but it’s also high in fiber, low in carbs, and packed with vitamins C, B6, and beta-carotene. With only about 40 calories per cup, it’s perfect for those looking to cut calories without losing flavor.
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!
Other recipes you’ll love: Low-carb lasagna, Stewed eggplants
Low Carb Spaghetti Squash Carbonara
Ingredients
- 1 large spaghetti squash about 4 cups
- 1/2 cup grated Parmesan cheese plus more for garnish
- 5 large egg yolks
- 1/4 teaspoon of salt
- 1 teaspoon ground black pepper
- 5 oz pancetta cut into 1/4-inch cubes
- 1 clove of minced garlic
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
Prepare the Spaghetti Squash
Microwave or Oven Method:
- Microwave: Place the squash in a microwave-safe dish, cover tightly with plastic wrap, and microwave on high for 13-14 minutes.
- Oven: Bake at 350°F (180°C) for 45 minutes until tender.
Scrape the Squash:
- Once cooked, use a fork to scrape the flesh into spaghetti-like strands and place them in a bowl.
Make the Sauce
Mix the Sauce:
- In a separate bowl, combine the Parmesan cheese, egg yolks, salt, and pepper. Set aside.
Cook the Pancetta
Cook Pancetta:
- In a large skillet over medium-high heat, cook the pancetta until crisp, about 7-8 minutes. Stir occasionally to ensure even cooking.
Assemble the Carbonara
- Add Garlic and Red Pepper Flakes:
- Add the minced garlic and red pepper flakes to the skillet and cook for about 1 minute until fragrant.
Combine Squash and Sauce:
- Reduce the heat to medium-low and add the spaghetti squash strands to the skillet. Toss to combine.
- Turn off the heat and slowly add the egg-Parmesan mixture, stirring constantly to create a creamy sauce.
Video
Nutrition
Serving Suggestions
Serve immediately, garnished with extra Parmesan cheese and fresh parsley. This dish pairs wonderfully with a fresh green salad or roasted vegetables for a complete meal.
Gluten-Free, Low-Carb, and Vegan/Vegetarian Options
Gluten-Free:
- This recipe is naturally gluten-free. Ensure all ingredients, especially pancetta and Parmesan cheese, are certified gluten-free.
Low-Carb:
- This recipe is already low-carb. For even fewer carbs, reduce the amount of pancetta or use a leaner protein.
Vegan/Vegetarian:
- Vegan: Use tofu or tempeh bacon and a plant-based cream sauce made from cashews or coconut milk.
- Vegetarian: Replace pancetta with mushrooms or a vegetarian bacon substitute.
Storing and Reheating Tips
Storing:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Reheat in the microwave with a splash of cream or milk to maintain the creamy texture. Alternatively, warm on the stovetop over medium heat.
Notes and Tips
- Choosing Spaghetti Squash: Ripe spaghetti squash will be firm with a golden yellow color. It should feel heavier than it looks.
- Leftover Tips: If you have leftovers, add a bit of cream or milk before reheating to keep the sauce creamy.
- Fresh Herbs: Adding fresh herbs like parsley or basil can brighten up the dish.
Conclusion
Enjoy this Low Carb Spaghetti Squash Carbonara, a delightful and healthy twist on a classic favorite. Perfect for those craving comfort food without the carbs!
Cook with love, eat with joy!
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One thought on “Low Carb Spaghetti Squash Carbonara: A Delicious and Healthy Twist”
Your blog always provides great insights.