Spaghetti Squash Carbonara This is a low carb, gluten-free spaghetti squash recipe that’s super yummy and decadent with bacon.
It’s fall and fresh squash is everywhere, spaghetti squash is my favorite for so many reasons. It simply more versatile than any of the varieties out there, because it can replace pasta so effortlessly. It can take on any flavor you like, making the possibilities endless. You can even twirl it around your fork like spaghetti, hence the name Spaghetti Squash”
If you haven’t made spaghetti squash before, it’s actually much simpler than it looks. The most challenging part is cutting it open, since the skin is very hard prior to cooking. A sharp knife is crucial here.
Don’t be put off by how long it takes to cook. You can pop it in the oven and go do something else while it cooks. Once enough time has passed – usually about 35 to 40 minutes at 375 degrees – it’s all a breeze from there. Use a fork to pull out the spaghetti-like strands, and at this point it’s a blank canvas for any pasta dish you want to make low carb.
This creamy bacon carbonara recipe is savory enough to work equally well as a main dish or as a side dish. You can even throw some chicken in there for additional protein if you’re so inclined. Who doesn’t love a gluten-free, grain-free, and low carb recipe that the kids love too!
Have you ever cooked Spaghetti Squash?
Ali in the Valley
Spaghetti Squash Carbonara
1 large Spaghetti squash
1/2 cup Bacon bits (cooked)
4 cloves Garlic (minced)
3/4 cup Green peas (raw or cooked work best, but can use canned in a pinch)
3 tbsp Unsweetened almond milk or Coconut Milk (I used coconut milk)
1/2 cup Grated parmesan cheese
Sea salt (to taste)
Preheat the oven to 375 degrees F. Slice the spaghetti squash in half length-wise. Remove the seeds. Place in a lined baking sheet, cut side down. Bake for about 35-40 minutes, until a fork can easily pierce the skin.
Meanwhile, sauté the garlic and bacon bits in an oiled pan on the stove, over medium to medium-high heat, until the bacon is sizzling (about 2-3 minutes).
Add green peas. If the peas were raw, sauté for 3-5 more minutes, until peas are bright green. (If adding pre-cooked or canned peas, you can proceed to the next step right away.) Remove from heat. Whisk coconut or almond milk and parmesan cheese in a bowl.
When the spaghetti squash is done baking, use a fork to pull out the “noodles”. While they are still hot, stir in the milk parmesan mixture, then add the bacon mixture. Season with sea salt to taste. Garnish with fresh parsley and additional parmesan cheese if desired.