Spaghetti squash carbonara

OH MY GOODNESS!  I have never had spaghetti squash before but my mind is blown. Tonight I wanted “comfort food”. Sometimes you just need to give your tummy something warm and cozy to sit with. But at the same time, we made a commitment to eating clean and fresh. Can these two be reconciled? Yes, with spaghetti squash carbonara!

Seriously, it was soooo good. It hit the spot and I cannot wait to enjoy this recipe again.


1 spaghetti squash cut in half lengthwise

2 eggs

1 cup Parmesan cheese

4 garlic cloves

6-8 slices of bacon cut into pieces

Salt and pepper

Bake the squash fleshy side down at 400 for 40 minutes. While it bakes, cook up the bacon and set aside. In the bacon pan cook up and brown the garlic. When the squash is done, take it out to gather the “noodles” and add to the pan. Toss in eggs, cheese, and bacon. Mix together for 3-4 minutes and enjoy!!

5 thoughts on “Spaghetti squash carbonara”

    1. That is a great question! I did the containers for the entire recipe when I prepped the recipe then sort is estimated a portion. It was blue, yellow, and green

  1. So the squash is a yellow? The bacon is not a red?
    Lastly one squash is how many servings. Sorry for all the questions. Want to make this week.

    1. The whole squash measured in about 4 containers and then I just portioned out the one for myself. And the bacon is red, I skipped the bacon that night but my husband loved it!

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