Spaghetti Squash Carbonara Low Carb Keto Friendly Wellplated Com

Few dishes stack up to the allure of this pure Italian comfort food. If I see it on a restaurant menu, it’s always a finalist. If it’s served at a family gathering, I say a prayer in thanksgiving that I have Italian in-laws. If you can’t tell from the description above, carbonara is delicious. (I’ll grab a towel for your drool too ;-) ). Enjoying such richness is special. As a regular weeknight dinner habit, however, it isn’t the healthiest of ideas. Thankfully, with this spaghetti squash carbonara, you can still have Italian nirvana in a vegetable-packed, low-carb option. Remember when we covered how to make perfect Roasted Spaghetti Squash noodles? Time to use those skills! Spaghetti squash is perfect for the keto diet and a very healthy alternative to pasta noodles generally because it is very low in carbohydrates and calories. That’s one reason why my Roasted Spaghetti Squash with Parmesan and Mushrooms and Spaghetti Squash Lasagna are so popular. It’s also full of fiber and vitamins B6 and C. That’s why I love making meals based on spaghetti squash, like this. And for our purposes today, it is IDEAL for making a lighter carbonara!

How to Make Spaghetti Squash Carbonara

The Ingredients

Quality Bacon. Using good quality ingredients matters. Getting thick, fresh-cut bacon from the butcher counter can’t be matched. You only need a few slices here, so it’s not expensive. (And any leftover is perfect for my Maple Bacon Brussels Sprouts and any of my other favorite bacon recipes that you can find here.)Quality Parmesan. Not all grated cheese is created equal. I recommend buying a block of Parmesan and grating it in your food processor, or buy it in the refrigerated section already grated. Shelf-stable Parmesan in that green can just doesn’t melt into the sauce as nicely, and it doesn’t have that warm, nutty flavor that quality Parmesan has.Eggs. It’s okay to put a raw egg in carbonara because the egg cooks with the sauce. It’s the secret to the perfect creamy and rich sauce. Frozen Peas. My easy addition for a little extra nutrition and texture. Salt + Pepper. The iconic duo adds a final oomph to our flavorful dish. Be sure to add some extra black pepper at the end.

The Directions

Storage and Reheating Tips

To Store. Refrigerate carbonara in an airtight storage container for up to 4 days. To Reheat. Gently rewarm leftovers in a large skillet on the stovetop over medium-low heat or gently in the microwave.To Freeze. I do not recommend freezing this dish, as it will become soggy once thawed and the sauce won’t freeze well.

Recommended Tools to Make this Recipe

Cast Iron Skillet. A must-have in every chef’s kitchen. Whisk. The smaller size helps you keep ingredients from splashing.Food Processor. Try my trick to easily grate your cheese in a food processor. Plus, it has so many other uses.

Spaghetti Squash Noodles. In lieu of using dried or fresh pasta noodles for carbonara, I swapped our low carb, nutrient-packed spaghetti squash noodles.Add Peas. Peas are not always traditionally part of carbonara, but I’ve still eaten a number of versions that include them. Peas are such a simple way to add more nutrients, like protein and vitamin A.Fewer Eggs and Cheese. Carbonara sauce is made from eggs and cheese traditionally. No way you want to stray from that in this recipe! I did find, however, that I could get away with a bit less cheese, and thanks to the eggs, I was able to skip the cream entirely and still had great results.

Use Good Quality Ingredients. I can’t say this enough! Carbonara has so few, that each one really matters.Don’t Overcook Spaghetti Squash. Yes, you can overcook spaghetti squash in the oven, and if you do, you’ll have soggy, mushy noodles in your carbonara. No grazie! Since the noodles will be cooked again in the pan with the eggs and Parm, you want the squash to be al dente before you start. (Usually, 35 to 40 minutes is the right amount of time for a 2-pound squash.)Be Patient. When you pour the egg and Parmesan mixture on the squash noodles to create the carbonara sauce, it will seem excessively liquidy. Since spaghetti squash is low-carb, it doesn’t have the starches that help bind it with the eggs the way pasta does. Plus, additional water is being released from the squash. Don’t expedite the cooking by turning up the heat though, as that will scramble the eggs. Just be patient and have faith. The few extra minutes of cooking will make it right!