Special Diet - Created Date : 31.10.2019
Spaghetti Squash Carbonara – Low Carb, Gluten Free
Carbonara has always been one of my favorite pasta dishes. However, I hadn’t had it for years before creating this recipe. I forgot how much I enjoy it. The eggs and Parmesan cheese make a perfectly creamy texture. It’s almost as if you are eating a rich cream sauce, without actually adding any cream. I love coming up with creative low carb pasta substitutions. Who says that a low carb, ketogenic lifestyle has to be boring?
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In addition to this low carb spaghetti squash carbonara, Check out some of my other favorite low carb pasta substitutions:
Cut spaghetti squash in half lengthwise. Scrape out the seeds. Drizzle squash halves with olive oil and sprinkle with a little sea salt and black pepper. Place cut side down on baking sheet. Bake for 30 minutes or until fork tender.
While the spaghetti squash is roasting, heat a large skillet over medium heat. Add pancetta to the pan and cook until crispy. To the pan, add the onion and the garlic. Cook until translucent and soft. Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, sea salt and black pepper. To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.
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This looks awesome. Any suggestions for a substitute to the onion and garlic? I have to follow a low-fodmap diet so thoae two ingediants are out but I havent quite mastered substitions yet. Shallots are also out. Can use garlic infused oil and green parts of scalions and then chives. Any thoughts?
I grow a chive that is garlic flavored that has a great taste and mild. I ordered the seed from Burpee seed company. I just cut what we need off and chop it up yummy. It just keeps growing back and is wonderful
In case anyone is just finding this recipe, like me, I substitute garlic-infused olive oil for the plain olive oil, and green onion tops for the onion. (Just drop garlic cloves in your olive oil and leave them there to make your own garlic-infused olive oil.)
This recipe has AMAZING flavor…it was husband and kid approved in my house!!!! My only question is, does yours not turn out a little soupy?? Mine was perfect other than it was a little more liquidy. Maybe I cooked the squash too long?? Thanks for the amazing recipe!
No I didn’t even know you could do that! I dry roast it in the oven too. My leftovers this morning have tons of juice in them. I don’t know what could be doing that. But it seems like I have a lot of juice when I make spaghetti squash for any recipe.
Make sure you make your egg yolk/parmesan mixture before you cook your squash. You need to add it to the squash while it is really hot so that the egg yolks cook some and get to where they stick to the squash noodles…. so have it ready to mix in as soon as the squash is really hot and ready.
I bet you if you make your squash a bit earlier in the day, scrape it out and all that, and then let it drain a bit in some cheese cloth or in a fine mesh strainer/sieve it would get rid of some of that extra moisture. Squash is mostly water, so even dry roasting it will result in a watery vegetable. Salt from the bacon/pancetta will draw the water out of the squash if left long enough, so it’s no surprise you experienced watery leftovers. Give it a try! I’m going to! Maybe it’ll help… maybe not, lol.
Hey There! I was wondering if I could use julienned steamed zucchini squash in place of the spaghetti squash? When we julienne the squash and steam it for 3 minutes or maybe that’s not the point here, in this recipe? The zucchini looks and tastes exactly like pasta noodles, it has been our replacement “pasta” since we went Paleo, lol…Thanks! I am excited to try this recipe ??
I just made this and it was delish! I usually make a family recipe for carbonara, and, even with the squash substituted for pasta it was really yummy and tasted similar to my original recipe. I agree that it came out pretty watery, but I didn’t really mind. Also, I added frozen peas because my family recipe has them and they were very good in it and add a little color.
Love this recipe! I made it last night and it is the first Keto “pasta” dish I’ve made that doesn’t make me miss actual pasta! I used Miracle Noodles because I didn’t have spaghetti squash and added red pepper flakes since I need spice in everything. It tastes just as good as left-overs too. Thank you for sharing!
I made this recipe and my squash also got really soupy. The taste was good and it makes a nice side dish. I ate a portion and the rest turned really soupy so I didn’t save it for leftovers. I double roasted the squash (cut it in half & roasted it, then scrapped it out and roasted the strands again to get out more moisture) and it still ended up with a lot of liquid in the end. I would recommend making a smaller portion and eating it right away. It had great flavor otherwise.
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Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. I am a lifter of heavy things, world traveler, obsessed dog mom, hiker, nature lover, just to name a few. I believe that kindness is king! Read more...
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