Spaghetti Squash Carbonara

There is a hint of fall in the air down here in Florida. I don’t think it’s reached 90 degrees in at least 5 days. Therefor I am celebrating and making the most of this weather.

Halloween has come and gone and it’s officially winter squash season. There are a large variety of squashes at Trader Joe’s and Whole Foods, Publix isn’t fully on board with carrying them yet, but they are working on it.

I picked up a spaghetti squash at Trader Joe’s and a butternut squash at Whole Foods.

Spaghetti Squash Carbonara - Supper for a Steal

My husband still claims to dislike spaghetti squash. Every year I buy one or two a season and attempt a new dish to prove to him they aren’t so bad.

Well folks, we finally found a winner. He deemed this his favorite spaghetti squash recipe. He even went back for seconds.Spaghetti Squash Carbonara


Spaghetti Squash Carbonara
Prep time
Cook time
Total time
Serves: 2
  • 1 large spaghetti squash, halved and seeded
  • 6 strips of bacon, chopped
  • 1 tablespoon minced white onion
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • 2 egg yolks and 1 whole egg
  • 1 cup fresh grated parmesan cheese
  • 1 tablespoon chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon pepper
  1. Preheat oven to 375 degrees.
  2. Place squash in a shallow baking dish cut side down and bake about 1½ hours until tender. Let cool, shred with a fork and transfer to a large bowl.
  3. In a large skillet over medium heat, cook bacon until cooked through, but not crispy. Drain off all but 1 tablespoon of fat then add onion and garlic, cook for 2 minutes until fragrant. Add white wine and cook until it has evaporated.
  4. In a bowl whisk together eggs, cheese, parsley, salt and pepper. Combine the egg mixture with the bacon, warming but not cooking the eggs through. Add spaghetti squash and toss to combine.


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