Spaghetti Squash Carbonara

Dinner, Lunch, Main Dish, Side Dishes


1 Large Spaghetti Squash

2 Tbs. Olive Oil

5 oz. Pancetta – Diced

5 oz. Onion – Diced

2 Cloves Garlic – Minced

2 Eggs

1 Tbs. Fresh Parsley – Chopped

½ Cup Parmesan – Grated

1 tsp. Sea Salt

¼ tsp. Pepper

½ Cup Parmesan – Shredded


Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.

Cut spaghetti squash in half lengthwise.  Scrape out seeds.  Drizzle squash halves with olive oil and sprinkle with a little salt and pepper.  Place cut side down on baking sheet.  Bake for 30 minutes or until fork tender.

While the spaghetti squash is roasting, heat a large skillet over medium heat.  Add pancetta to the pan and cook until crispy.  To the pan, add onion and garlic.  Cook until translucent and soft.  Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash.  Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.

In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, salt and pepper.  To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.

Top with shredded Parmesan before serving.


More garlic, more pancetta, smaller squash, maybe a little less egg


Per Serving: 
Calories – 256
Carbs – 10 net g 
Protein – 13 gFat – 19 g