Spaghetti Squash Carbonara

3 Reviews / 5 Average
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One of the things I love about eating spaghetti squash is that my mental veggie consumption checklist for my family goes … check, check, and check! Plus it tastes great too – especially in this Spaghetti Squash Carbonara recipe. My 9-year-old honestly isn’t a huge fan when I pair spaghetti squash with tomato sauce, but she’ll scarf down just about anything that’s covered in bacon and cream (won’t we all? LOL). So I hope your family enjoys this one as much as mine does! :)

Spaghetti Squash Carbonara on 100 Days of #RealFood

My Go-To Store-Bought Bacon: Applegate

For this recipe, I used our favorite bacon – Applegate Organic! One of the things I love about their company is that they understand that bacon and other meats shouldn’t be an everyday thing. One of the changes we made when we cut out highly processed food was to reduce our consumption of meat. This recipe is a perfect example of how you can use meat just to flavor a dish – instead of it always being the centerpiece.

And to top things off, Applegate recently announced their commitment to removing GMOs from their entire supply chain, which means a third-party will verify that their meat comes from animals on a non-GMO diet. Woo hoo! Enjoy this new recipe. :)

Spaghetti Squash Carbonara on 100 Days of #RealFood

Spaghetti Squash Carbonara

Your kids will enjoy eating their veggies when it's covered in bacon and cream with this delicious Spaghetti Squash Carbonara.
3 Reviews / 5 Average
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
Print Recipe
Servings: 4 people


  • 1 spaghetti squash about 3 pounds
  • 8 ounces bacon
  • 1/2 onion peeled and diced
  • 1 clove garlic minced
  • 1 cup heavy cream
  • 2 eggs
  • 1/2 cup parmesan cheese freshly grated
  • salt to taste
  • pepper to taste


  • Preheat the oven to 400° F. Cut the squash in half longways and scoop out (and discard) the seeds. Place it flesh side down on an oiled baking sheet and bake until tender when pierced with a fork, about 40 - 50 minutes. When ready, use a fork to shred the squash into noodle-sized pieces.
  • Meanwhile, cook the bacon in a large skillet over medium heat until brown on both sides and crispy. Move the bacon to a paper towel lined plate and reserve 1 tablespoon of the bacon grease in the pan.
  • In a bowl, whisk together the heavy cream, eggs, and grated cheese and set aside.
  • Cook the onion and garlic in the bacon grease over medium heat for about 2 - 3 minutes. Add the cream mixture to the hot pan while whisking continuously (so it doesn't curdle). Bring to a light boil while still whisking and cook for another minute or two until the sauce slightly thickens - it doesn't take long!
  • Crumble the bacon and transfer it and the squash noodles to the skillet with the sauce, stir to combine, and serve warm.


We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Spaghetti Squash Carbonara
Amount Per Serving
Calories 608 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 24g150%
Cholesterol 212mg71%
Sodium 662mg29%
Potassium 484mg14%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 8g9%
Protein 18g36%
Vitamin A 1410IU28%
Vitamin C 6.7mg8%
Calcium 251mg25%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!


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20 thoughts on “Spaghetti Squash Carbonara”

  1. Danielle L Buczynski

    HI there, found this recipe in your Real food on a Budget Book and the cream is missing in that recipe! Why the change in this recipe and will it still be great if I omit the cream? Thanks!

    1. Hi Danielle, correct, the book omits it so that it could stay within “budget,” and works with or without it. – Nicole

  2. Delicious! We’ve enjoyed it twice now. The second time we added mushrooms, and will continue making it that way. So good!

  3. 5 stars
    This was seriously delicious! After a few spaghetti squash recipes with tomato sauce, I honestly wasn’t such a fan either. The sweetness of the squash just didn’t blend well with the tomatoes in my opinion. But in this recipe the sweetness of the cream paired with the saltiness of the bacon (I actually used prosciutto) complemented the squash perfectly. My husband really loved it too!

    A quick question though. I didn’t realize until I started cooking that the heavy cream I bought (Organic from Trader Joe’s) had “gellan gum” in it. I was disappointed to find an ingredient I didn’t recognize in something as simple as heavy cream. I didn’t even think to look at the ingredients when I was at the store. Are there heavy creams that don’t use gellan gum? And would it be better to buy a non-organic one without it than an organic one with it?

  4. 5 stars
    I never thought this would go over well with my family -but they loved it! My husband and two kids (ages 9 & 11) both gave it a thumbs up and said I need to make it again.
    I’d tried spaghetti squash once before with a red sauce, and no one liked it. The bacon and cream made this one totally different and delicious.

  5. Hello, I made this for the family tonight & they all loved it. I added celery, zucchini, & frozen peas, and I used coconut cream. It worked really well. Thank you so much for this recipe.

  6. I love your site and your recipes but most of all I adore your dedication to real food. Therefore I was deeply disappointed by your sponsor. I believe that we should stick to our principles especially when a blog is followed by so many fans and influence the meal planning of so many families.
    Still love you though …..

  7. Yes yes yes!!!! I have an overload of spaghetti squash from my garden and I needed a new way to cook it. Thanks for the recipe it could not have come at a better time.

  8. Yum! My kids love spaghetti Carbonara and puréed butternut squash, but ironically not spaghetti squash (even with butter and parm). Maybe I was missing the bacon. I’ll be sure to pick up a spaghetti squash at the farmer’s market and give this recipe a try.

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