I love to cook with spaghetti squash. It’s packed with nutrients and its al dente, noodle-like texture makes it a great replacement for pasta. Serve spaghetti squash carbonara with a side of sautéed vegetables or a salad and a glass of dry white wine.
Microwave or Oven? You Pick!
I prefer to cook my spaghetti squash in the oven for deeper flavor, but you can save time by cooking the squash in the microwave. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place one of the halves cut-side-down in a microwave-safe dish and add about an inch of water to the bottom of the dish. Microwave until fork-tender, about 10 minutes, then repeat with the other half.
Does Carbonara Sauce Contain Raw Eggs?
Classic carbonara sauce has a creamy texture without a drop of heavy cream. Partially cooked eggs and melted Parmesan cheese give it its flavor and texture. The eggs in the carbonara sauce will slightly cook and thicken when you mix the sauce with the hot squash. If you are hesitant about cooking with raw eggs, you can use pasteurized eggs in this recipe.
Tips for Making Spaghetti Squash Carbonara
This recipe is relatively simple but it can turn out mushy if you don’t use the proper technique. Adhere to these tips for the best possible spaghetti squash carbonara:
Remember to salt the squash before placing it in the oven. The salt draws out moisture and prevents the squash from getting watery.Don’t overcook the squash. Overcooking will make the squash mushy, and you will not be able to pull out good strands. If you have a smaller squash, reduce the cook time to 30 to 35 minutes.Once you add the carbonara sauce to the hot squash, mix vigorously to prevent the eggs from curdling.
Recipe Variations
It’s easy to customize this recipe to fit your preferences:
If you can’t find pancetta, use bacon in this place.Add peas to this dish for additional color and texture.Use a blend of Parmesan and Pecorino Romano for even more flavor.
Pasta Dinners Without the Pasta
Shrimp With Zucchini Noodles and Lemon-Garlic Butter Cheesy Spaghetti Squash Casserole Zucchini Lasagna with Ground Turkey Gluten Free Baked Eggplant Parmesan Zucchini Noodle Chicken Pesto Bowl
Brush the cut sides with olive oil and sprinkle on the salt. Place the squash cut-side-down on the baking sheet and bake until you can easily pierce through the interior with a fork, about 40 minutes. Use a fork to scrape the spaghetti squash strands into a bowl. Discard the peel. Turn off the heat and pour in the carbonara sauce. Immediately stir the spaghetti squash and carbonara sauce together vigorously for 2 minutes. The hot squash should melt the cheese and slightly cook the eggs in the sauce, resulting in a creamy texture. Serve immediately. While it’s best enjoyed fresh, leftover carbonara can be stored in an airtight container in the fridge for up to 3 days. To reheat, add the carbonara to a skillet over medium-low heat. Stir over heat for 3 to 4 minutes, until you reach your desired temperature. Make sure that you are stirring constantly in order to prevent the eggs from curdling. Love the recipe? Leave us stars below!
