Low Carb,  Lunch & Dinner

Baked Spaghetti Squash Carbonara

This Baked Spaghetti Squash Carbonara recipe features a creamy, rich in taste and comforting pancetta sauce that can also be made with bacon. It’s a perfect option for the days you feel like a bowl of pasta but you want to keep it light without losing the flavors of the traditional recipe.

Baked Spaghetti Squash Carbonara can replace pasta so effortlessly and makes dishes much lighter.

Spaghetti squash is one of my favorite squashes. I love using it instead of regular pasta. It’s perfect on the days when you feel like a warm, comforting bowl of pasta but you don’t want this feeling of a full and heavy stomach. However, there is something wrong with the regular pasta, it’s just good to have options. It will be a great option for those who can’t as many carbs as they’d like. Between zucchini and squash, this is my favorite noodle replacement.


This is my leftover plate, where I added some fried sausage and brussel sprouts. You won’t find these ingredients in the recipe, this is just a disclaimer so you don’t feel confused. I don’t like wasting food, that’s why sometimes I created these ‘interesting’ combinations 😉

Most of the dish is prepped in the oven, that means you can focus on other things that are need to be done. Pop the squash in the oven and get this to-do list done or just relax!

One you can bake in the oven, just follow the steps in the recipe. The other is to make it on a pan. After your squash is baked you can use a fork and pull out the spaghetti-like strands, and transfer them into the pan with sauce and cook together. Personally, I like the baked version better. I love the malted cheese on the top. Also, it looks more appealing when it’s served in the squash bowl.


It might not taste like the one you had in a restaurant, but it still tastes delicious. It’s smooth, creamy, and everything a carbonara dish should be!

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Baked Spaghetti Squash Carbonara

  • Author: Simply Paya
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 75
  • Yield: 4 1x
  • Diet: Gluten Free


This Baked Spaghetti Squash Carbonara recipe features a creamy, rich in taste and comforting pancetta sauce that can also be made with bacon. It’s Gluten-Free and Low Carb, for the days you don’t feel like a bowl of pasta.



1 large spaghetti squash 

1 tbsp olive oil 

1 cup diced pancetta or bacon bits

4 cloves garlic 

2 cups mushrooms

1 large egg

1/2 cup heavy cream 

1 cup Parmesan Romano Cheese


  1. Preheat the oven to 375 degrees F.
  2. Pierce the spaghetti squash about 8 times with a knife, making sure it goes all the way into the center.  Microwave on a plate on high for 2-3 minutes. Let it cool enough so that you can handle it, then cut it in half. 
  3. Remove the seeds. Place in a lined baking sheet, cut side down. Bake for about, until a fork can easily pierce the skin.
  4. Meanwhile, heat olive oil in a large pan over medium-high heat. Sauté the garlic and pancetta/ bacon bits. Cook until crisp.
  5. Add sliced mushrooms. Sauté for Remove from heat.
  6. Whisk heavy cream, eggs, and Parmesan cheese in a bowl. Season with sea salt and pepper to taste. 
  7. Stir in the egg Parmesan mixture, then add the bacon mixture into the squash. Sprinkle with more Parmesan and bake for 10-15 min, until cheese is melted. 
  8. Garnish with fresh parsley and additional Parmesan cheese if desired.


  1. Microwaving the squash makes the cutting much easier! 
  2. Store cooled leftovers in an air-tight container in the refrigerator. Use within 3-4 days.
  • Category: Dinner


  • Serving Size: Quarter of the squash
  • Calories: 359
  • Sugar: 5.3
  • Fat: 25.6
  • Saturated Fat: 3.1
  • Carbohydrates: 11.7
  • Fiber: 2.2
  • Protein: 20
  • Cholesterol: 57.1

Keywords: baked squash, spaghetti squash, carbonara, low carb

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