Creamy Spaghetti Squash Carbonara with Bacon in 45 Minutes!

Name: Creamy Spaghetti Squash Carbonara with Bacon in 45 Minutes!
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian-inspired
Ingredients: 1 medium spaghetti squash; 4 slices bacon, chopped; 1/2 cup peas (fresh or frozen); 2 large eggs; 1/4 cup grated Parmesan cheese; 1 clove garlic, minced; 1/2 tsp black pepper; 1/4 tsp salt

Author: lia

Published: September 3, 2025

Spaghetti Squash Carbonara with Bacon and Peas

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You know that moment when you’re craving something rich and comforting, but don’t want to undo all your healthy eating efforts? That’s exactly how I first stumbled upon this magical Spaghetti Squash Carbonara with Bacon and Peas. It was one of those snowy Sunday nights when my husband begged for his favorite pasta carbonara, but my jeans were begging me not to. What started as a compromise became our new favorite dish!

What makes this recipe special is how it transforms humble spaghetti squash into something truly indulgent. The squash strands soak up all that glorious bacon fat and creamy egg sauce just like pasta would, but for a fraction of the calories. I’ll never forget my Italian grandmother’s raised eyebrow when I first served this – until she took one bite and asked for seconds. That’s when I knew this lighter twist on carbonara was a keeper.

Spaghetti Squash Carbonara with Bacon and Peas - detail 1

Between the crispy bacon, sweet pops of peas, and that velvety Parmesan sauce clinging to every strand, this dish delivers all the comfort of traditional carbonara while sneaking in extra veggies. It’s become my go-to when I want to feel like I’m cheating without actually cheating – and trust me, once you try it, you’ll understand why.

Why You’ll Love This Spaghetti Squash Carbonara

Let me tell you why this dish has become my weeknight hero:

All the comfort, none of the guilt: That rich, creamy carbonara taste with way fewer carbs than traditional pasta
Bacon makes everything better: Crispy, salty bits mixed with sweet peas – it’s just heaven in a bowl
So easy even my kids can help: Just roast, mix, and stir – no fancy techniques needed
Secret veggie boost: The squash and peas sneak in nutrients while tasting indulgent
Weeknight magic: Ready in under an hour, but tastes like you spent all day cooking

Trust me, one bite and you’ll be as obsessed as I am!

Ingredients for Spaghetti Squash Carbonara

Here’s everything you’ll need to make this recipe sing:

1 medium spaghetti squash (about 3 lbs), halved lengthwise and seeded
4 slices thick-cut bacon, chopped into 1/2-inch pieces
1/2 cup peas (fresh or frozen – no need to thaw if frozen)
2 large eggs, at room temperature (trust me, this matters!)
1/4 cup grated Parmesan, plus extra for serving
1 clove garlic, minced (or 1/2 tsp garlic powder in a pinch)
1/2 tsp black pepper, freshly cracked
1/4 tsp salt (go easy – the bacon adds plenty of saltiness)

Pro tip: Buy block Parmesan and grate it fresh – those pre-shredded bags just don’t melt the same way!

Equipment You’ll Need

Here’s all the simple gear that’ll make this recipe a breeze:

Baking sheet (lined with foil or parchment for easy cleanup)
Large skillet (I like my trusty cast iron for perfect bacon)
Mixing bowl (medium-sized for the egg mixture)
Fork (for scraping those gorgeous squash strands)
Sharp knife (squash can be stubborn – safety first!)

That’s it! No fancy gadgets needed – just basic kitchen essentials you probably already have.

How to Make Spaghetti Squash Carbonara with Bacon and Peas

Okay, here’s where the magic happens! Don’t let the fancy name fool you – this recipe comes together as easily as weeknight spaghetti, just with way more wow factor. Follow these simple steps and you’ll have a restaurant-worthy dish in no time.

Preparing the Spaghetti Squash

First things first – let’s tackle that squash. Preheat your oven to 400°F (200°C) and line a baking sheet. Now comes the only hard part: wrestling that squash in half. I find standing it upright and slicing down from the stem works best. Scoop out the seeds (a spoon works great here), then place cut-side down on your baking sheet. Roast for 30-40 minutes until the flesh gives easily when poked – you want tender, not mushy! Let it cool just enough to handle, then scrape the strands with a fork. It’s so satisfying watching those golden threads appear!

Cooking the Bacon and Peas

While the squash roasts, let’s make some bacon magic. Toss those chopped slices into a cold skillet – starting cold helps render the fat evenly. Cook over medium heat until crispy, about 5-7 minutes. Resist the urge to stir too much – let those pieces get nice and golden. Remove the bacon (leave about 1 tbsp of that glorious fat in the pan), then toss in the garlic. Just 30 seconds – you’ll smell when it’s ready! Add the peas and give them a quick 2-minute sauté – we’re just warming them through, not cooking them to death.

Combining Everything

Now for the grand finale! Add your beautiful squash strands to the skillet with the peas and gently toss. Here’s my favorite trick: in a separate bowl, whisk the eggs and Parmesan until smooth. Take the skillet OFF THE HEAT (this is crucial – we don’t want scrambled eggs!). Pour the egg mixture over the warm squash and stir quickly. The residual heat will create the creamiest sauce that clings to every strand. Toss in the crispy bacon, sprinkle with pepper, and serve immediately with extra Parmesan. Watch everyone’s faces light up when they take that first bite!

Spaghetti Squash Carbonara with Bacon and Peas - detail 2

Tips for Perfect Spaghetti Squash Carbonara

After making this recipe dozens of times, I’ve picked up some tricks that take it from good to “oh my goodness, give me the whole pan”:

Creamier dreams: Add an extra egg yolk to the sauce for an ultra-luxurious texture that coats every strand
Bacon swap: Try pancetta for a more authentic Italian flavor (just chop it finer since it’s saltier)
Squash secrets: Pat the strands dry with paper towels if they seem watery after roasting
Timing is everything: Have all ingredients prepped before starting – this dish comes together fast at the end!
Leftover love: The sauce thickens as it sits – stir in a splash of pasta water when reheating

My biggest tip? Don’t skimp on the black pepper – that peppery bite is what makes carbonara so special!

Serving Suggestions for Your Spaghetti Squash Carbonara

This dish is already plenty satisfying on its own, but here’s how I love to round out the meal:

A crisp arugula salad with lemon vinaigrette cuts through the richness
Warm garlic bread for mopping up every last bit of sauce
A chilled glass of dry white wine makes it feel extra special

Honestly though, sometimes we just eat it straight from the pan – no judgment!

Storing and Reheating

This spaghetti squash carbonara is best enjoyed fresh, but if you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave at 50% power or warm gently in a skillet with a splash of water to bring back that creamy texture without scrambling the eggs. Trust me, it’s almost as good as the first time!

Spaghetti Squash Carbonara Variations

One of my favorite things about this recipe is how easily you can tweak it to suit your mood or what’s in the fridge! Here are some delicious twists I’ve tried:

Mushroom magic: Sauté sliced creminis with the garlic for an earthy depth
Turkey bacon: A lighter option that still gives that smoky flavor we love
Spring vibes: Swap peas for asparagus tips when they’re in season
Veggie-packed: Add a handful of baby spinach at the end for extra greens
Extra cheesy: Mix in some shredded Gruyère or fontina for more melty goodness

The possibilities are endless – make it your own!

Nutritional Information

Here’s the nutritional breakdown per serving (remember, these are estimates – your exact values may vary depending on ingredients):

Calories: 320
Carbs: 22g (5g fiber)
Protein: 16g
Fat: 18g (6g saturated)

Compared to traditional carbonara, you’re saving about 200 calories and 30g carbs per serving – now that’s what I call a win!

Frequently Asked Questions

Here are answers to the questions I get asked most about this spaghetti squash carbonara:

Can I make this vegetarian?
Absolutely! Just skip the bacon and use 2 tbsp olive oil instead of bacon fat. For that umami flavor, I like adding sautéed mushrooms or a pinch of smoked paprika. The eggs and Parmesan still give it plenty of richness.

How do I prevent watery squash?
Two tricks: 1) Roast the squash cut-side DOWN – this lets excess moisture evaporate. 2) After scraping the strands, give them a quick pat with paper towels if they seem damp. Nobody likes soggy carbonara!

Can I use frozen spaghetti squash?
Honestly? I don’t recommend it. Frozen squash tends to release too much water when cooked. Fresh squash gives you those perfect al dente-like strands we want. If you must use frozen, thaw completely and squeeze out excess moisture first.

Why did my eggs scramble?
Ah, the carbonara curse! Always remove the pan from heat before adding the egg mixture, and stir quickly. The residual heat from the squash is enough to cook the eggs into a sauce without scrambling. If it’s too hot, you’ll get breakfast-style eggs instead of that silky sauce.

Can I prep this ahead?
You can roast the squash and cook the bacon in advance, but wait to combine everything until serving. The magic happens when the hot squash meets the egg mixture – otherwise it can get gloppy in the fridge.

Share Your Spaghetti Squash Carbonara Experience

I’d love to hear how your carbonara adventure turns out! Did you add any fun twists? Snap a pic of your masterpiece and tag me – nothing makes me happier than seeing your creations. And if you loved it as much as I do, leave a star rating so others can discover this magic too! You can also find more delicious recipes on our Pinterest page.