Spaghetti Squash As Pasta Replacement

Spaghetti Squash Carbonara delivers the creamy, smoky flavor of traditional carbonara—without the pasta or the carbs. Roasted spaghetti squash stands in for noodles, bringing a slightly sweet, nutty taste and a perfect texture for holding that silky sauce. Pancetta or bacon adds depth and crunch, while Parmesan cheese and eggs give you that signature creamy finish without needing flour or heavy cream.

This is comfort food with a keto twist. It’s hearty and indulgent enough for dinner, but light enough not to weigh you down. If you’re missing pasta nights, this dish is your ticket back—with no guilt and all the satisfaction.

Spaghetti Squash Carbonara

🕒 Prep Time: 10 minutes

🔥 Cook Time: 40 minutes (includes squash roasting time)

⏱ Total Time: 50 minutes

📊 Nutrition (per serving — serves 4):

Total Carbs: 10g
Net Carbs: 7g
Fat: 26g
Protein: 17g
Fiber: 3g
Sugar Alcohols: 0g

🛒 Ingredients:

1 medium spaghetti squash
4 oz pancetta or thick-cut bacon, diced
2 large eggs
½ cup grated Parmesan cheese
2 cloves garlic, minced
Salt and black pepper to taste
Optional: chopped parsley for garnish

👩‍🍳 Instructions:

Roast the squash
Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place cut-side down on a baking sheet and roast for 35–40 minutes, until fork-tender. Let cool slightly, then use a fork to scrape the strands into “noodles.”
Cook the pancetta
In a large skillet over medium heat, cook pancetta or bacon until crispy. Add minced garlic and sauté for 30 seconds more. Remove from heat and set aside.
Make the carbonara sauce
In a mixing bowl, whisk together eggs and Parmesan cheese. Season with a pinch of salt and generous black pepper.
Combine everything
Add the hot spaghetti squash strands to the skillet with the pancetta. Slowly pour in the egg and cheese mixture while tossing quickly to coat. The residual heat will cook the eggs into a creamy sauce—no scrambling!
Serve immediately
Plate the squash and garnish with extra Parmesan and chopped parsley if desired.

Spaghetti Squash Carbonara is all about timing and temperature—get the squash hot and the tossing quick, and you’ll have a smooth, velvety sauce that coats every strand. It’s rich, savory, and just the right amount of indulgent, without tipping over into “too heavy.”

You can easily scale this up for a crowd, or down for a solo meal. It’s also a great make-ahead option—just store the squash and toppings separately, then mix and heat when ready. Keto pasta night is officially back.

🔁 Looking for more keto dinner inspiration?
← Back to 10 Irresistible Keto Dinners to Keep You in Ketosis

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