Spaghetti Squash Carbonara
A creamy, flavorful spaghetti squash dish infused with smoky ham, fresh snow peas, and Parmesan cheese, perfect for a wholesome, low-carb meal that appeals to vegetable lovers and comfort food fans.
Ingredients
Instructions
- Scoop seeds from the squash.
- Place squash halves, cut-side-down, in a 9 x 13-inch baking dish with 1/2 inch water.
- Bake in a preheated 350°F oven for 35 to 40 minutes until the squash is tender.
- Meanwhile, in a medium skillet, heat vegetable oil and butter over medium heat.
- Saute smoked ham, chopped onion, and minced garlic until the onion is soft.
- Add snow peas and diced red bell pepper; saute for 2 minutes, stirring occasionally.
- Remove from heat. In a large bowl, beat eggs with grated Parmesan cheese until blended.
- Turn cooked squash halves cut-side-up. Use a fork to pull out strands of squash carefully to avoid tearing the shell.
- Add the hot squash strands to the egg mixture and toss well.
- Add the warm ham and vegetable mixture to the egg and squash mixture and toss again.
- Spoon the mixture into the squash shells. Serve with freshly ground black pepper if desired.
Tips & Substitutions
To achieve the best texture, make sure to bake the spaghetti squash until it's very tender, which can take longer depending on its size. If you want to reduce calories, substitute the smoked ham with turkey or omit it entirely for a vegetarian version. Consider adding a splash of white wine to the skillet for extra flavor, similar to what you might find in Fettuccine Carbonnara.
Serving Suggestions
This dish is best served warm, garnished with freshly ground black pepper. It pairs wonderfully with a light salad or steamed vegetables for a well-rounded meal. For a heartier option, consider serving alongside Italian Pork Chops In Crock-Pot or a side of garlic bread to soak up any leftover sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the mixture in a skillet over low heat, stirring gently until warmed through. You can also microwave it in short intervals, but be cautious not to overcook the eggs and squash.
Nutrition & Diet Analysis (per serving)
Each serving of Spaghetti Squash Carbonara contains roughly 781 calories, with 15g protein, 71g carbohydrates, and 55g fat. It is an excellent source of vitamin C (60% of the Daily Value), dietary fiber (58% of the Daily Value), and iron (40% of the Daily Value). Note that it is relatively high in sodium, at 556mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of squash instead of spaghetti squash?
While spaghetti squash provides the signature texture for this dish, you can substitute it with zucchini or butternut squash for a different flavor. Keep in mind that the cooking times may vary, so adjust accordingly to ensure the squash is tender.
How can I make this dish gluten-free?
This recipe is naturally gluten-free as it does not contain traditional pasta. However, always check labels on your ingredients, especially the Parmesan cheese, to ensure there are no hidden gluten sources. You can also add gluten-free pasta to the dish if you prefer more substance.
Can I prepare this dish in advance?
Yes, you can prepare the components in advance. Cook the spaghetti squash and ham mixture, then store them separately in the fridge. When ready to serve, combine and warm them together, adding the egg mixture just before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).