Go Back
In the world of culinary innovations, spaghetti squash has emerged as a versatile and nutritious alternative to traditional pasta. For those looking to indulge in comfort food without the guilt, Spaghetti Squash Carbonara Bites offer the perfect solution. This dish combines the beloved flavors of classic carbonara with the wholesome benefits of spaghetti squash, creating a delightful bite-sized treat that is sure to impress at any gathering or weeknight dinner.

Spaghetti Squash Carbonara Bowls

Discover a delicious and healthier twist on the classic carbonara with Spaghetti Squash Carbonara Bites! This innovative recipe uses spaghetti squash as a nutritious alternative to pasta, packed with flavor from crispy pancetta, sharp Pecorino Romano cheese, and garlic. Easy to prepare, these bite-sized treats are perfect for gatherings or a cozy weeknight dinner. Enjoy a guilt-free indulgence that balances taste and nutrition, making it a perfect fit for any meal!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

4 slices of pancetta or thick-cut bacon, diced

2 large eggs

1 cup grated Pecorino Romano cheese (plus extra for garnishing)

1 clove garlic, finely minced

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Olive oil, for drizzling

Red pepper flakes (optional, for a kick)

½ teaspoon of freshly ground black pepper (plus more for seasoning)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Carefully slice the spaghetti squash in half lengthwise, and scoop out the seeds using a spoon. Drizzle the inside surfaces with a bit of olive oil and season generously with salt and pepper. Lay the halves cut-side down on a baking sheet lined with parchment paper to prevent sticking.

      Roast the Squash: Place the baking sheet in the preheated oven and roast the spaghetti squash for about 30-40 minutes, or until it becomes tender and can be easily pierced with a fork. Once cooked, allow it to cool slightly to handle, then use a fork to shred the flesh into spaghetti-like strands; set them aside.

        Cook the Pancetta: Heat a large skillet over medium heat and add the diced pancetta or bacon. Sauté for about 5-7 minutes, or until the meat is crispy and rendered. Once it's crispy, remove the pancetta from the skillet and place it on a paper towel-lined plate to absorb excess fat. Be sure to leave about 1 tablespoon of the rendered fat in the skillet for flavor.

          Prepare the Sauce: In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, finely minced garlic, and freshly ground black pepper until the mixture is smooth and well combined.

            Combine the Ingredients: Lower the heat and return the skillet with the reserved pancetta fat to the stove. Add the shredded spaghetti squash strands to the skillet, tossing to combine them with the crispy pancetta.

              Incorporate the Egg Mixture: While the spaghetti squash is still warm but not boiling hot, quickly pour the prepared egg mixture over it. Toss vigorously to coat the squash without scrambling the eggs. The residual heat will gently cook the eggs, creating a creamy and luscious sauce.

                Season to Taste: Taste your delicious carbonara mix and adjust the seasoning with additional salt, ground pepper, or red pepper flakes for a touch of heat if desired.

                  Serve: Spoon the spaghetti squash carbonara into individual bowls. Garnish generously with extra Pecorino Romano cheese, a light drizzle of olive oil, and a sprinkle of freshly chopped parsley.

                    Enjoy: Serve immediately while warm, and indulge in your delightful spaghetti squash carbonara bites!

                      Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                        - Presentation Tips: For added flair, consider serving the carbonara in hollowed-out squash halves for a rustic look, and pair with a side salad for freshness.