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Spaghetti Squash Carbonara

Creamy Spaghetti Squash Carbonara You’ll Crave Again and Again

This Creamy Spaghetti Squash Carbonara is a guilt-free twist on a classic favorite, combining rich flavors and satisfying textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Paleo
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Spaghetti Squash No substitutions recommended.
  • 1 lb Boneless Skinless Chicken Thighs Can substitute with chicken breast or tofu.
For the Flavor
  • 4 oz Bacon Can substitute with turkey bacon or omit.
  • 1 tsp Italian Seasoning Can substitute with dried herbs.
  • 1 tsp Sea Salt Adjust according to taste.
  • 1 tsp Black Pepper Adjust according to taste.
  • 1 tsp Garlic Powder Fresh garlic can be used for more flavor.
For the Creaminess
  • 1 cup Almond Milk Can swap with coconut milk or cashew milk.
  • 1 cup Chicken Broth Use vegetable broth for a vegetarian version.
  • 2 tbsp Arrowroot Starch Can substitute with cornstarch.
For the Greens
  • 2 cups Fresh Spinach Can replace with kale or Swiss chard.
For the Finishing Touch
  • 1/4 cup Pecorino Romano or Parmesan Cheese Optional for flavor; omit for strict Paleo.
  • 1 tablespoon Fresh Parsley Optional but highly recommended.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • Mixing bowl
  • Fork

Method
 

Step‑by‑Step Instructions for Spaghetti Squash Carbonara
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the spaghetti squash in half and scoop out the seeds.
  2. Place the spaghetti squash cut-side down on the baking sheet. Roast for 30 minutes until fork-tender, then scoop out the strands.
  3. In a skillet over medium heat, cook the chopped bacon until crispy, about 8–10 minutes. Remove bacon and reserve grease.
  4. In the same skillet with bacon grease, sear the chicken thighs, seasoning with Italian seasoning, salt, and pepper, for about 12 minutes.
  5. In a bowl, whisk together almond milk, chicken broth, arrowroot starch, garlic powder, salt, and pepper until smooth.
  6. Add the spaghetti squash flesh into the pan. Pour the sauce over and simmer for 3–4 minutes.
  7. Fold in the spinach and cook for 2–3 minutes until wilted.
  8. Fold in cooked chicken and bacon. Serve hot, garnished with cheese and parsley.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 20gProtein: 30gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For optimal flavor, consider sautéing additional vegetables like onions or bell peppers, and maintain perfect cooking times for the squash.

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