Do I have to cut the spaghetti squash before roasting?

Yes, cutting it in half before roasting is the best approach for this recipe. It roasts faster and you can scrape out the strands more easily when it is done.

Can I make spaghetti squash carbonara ahead of time?

It is best served fresh, but you can roast the squash and cook the pancetta ahead of time. Store them separately and combine with the egg sauce just before serving.

What can I use instead of pancetta?

Bacon is the easiest substitute and works just as well. You can also use guanciale if you can find it, which is the traditional choice for Italian carbonara.

How do I know when the spaghetti squash is fully cooked?

Press the skin gently with your finger. It should give slightly, not feel hard. You can also insert a fork into the flesh and it should slide in without resistance. The strands should scrape away easily and cleanly.

How to Cook Spaghetti Squash Carbonara the Easy Way

Name: How to Cook Spaghetti Squash carbonara
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 medium spaghetti squash; 2 tablespoons olive oil; Salt and pepper; 4 ounces pancetta, diced; 2 cloves garlic, minced; 2 large eggs; 1/2 cup grated Parmesan; Fresh parsley, for garnish

Description

A lighter twist on classic carbonara, this spaghetti squash version is creamy, cozy, and packed with crispy pancetta and Parmesan in every bite.

Ingredients

Scale

1 medium spaghetti squash
2 tablespoons olive oil
Salt and pepper
4 ounces pancetta, diced
2 cloves garlic, minced
2 large eggs
1/2 cup grated Parmesan
Fresh parsley, for garnish

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Instructions

Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy pulp.
Drizzle the cut sides with 1 tablespoon olive oil and season lightly with salt and pepper.
Place the squash halves cut-side down on a lined baking sheet.
Roast for 35 to 40 minutes, until tender but not mushy.
While the squash roasts, heat the remaining 1 tablespoon olive oil in a skillet over medium heat.
Add the pancetta and cook until crispy, about 5 to 7 minutes.
Stir in the minced garlic and cook for 30 seconds, then remove the pan from the heat.
In a bowl, whisk together the eggs, Parmesan, salt, and black pepper until smooth.
When the squash is ready, let it cool for 5 minutes, then scrape the flesh into strands with a fork.
Add the hot squash strands to the skillet with the pancetta.
Pour the egg and cheese mixture over the hot strands and toss quickly until creamy and glossy.
Serve right away with fresh parsley and extra Parmesan if desired.

Notes

Do not overcook the squash or it will turn watery. Always add the egg mixture off the heat and toss quickly so the sauce stays silky instead of scrambling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasted
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 5g
Sodium: 520mg
Fat: 21g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 14g
Cholesterol: 125mg