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Spaghetti Squash Carbonara

Spaghetti squash carbonara cooked in the microwave using the glass Anyday dish, delivering tender squash strands mixed with creamy sauce and crispy pancetta. Enjoy a quick, low-carb twist on a classic dish with no waiting for the water to boil, ready in minutes.
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Prep Time

7 mins

Cook Time

10-11 mins

Free Time

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Spaghetti Squash Carbonara

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Craving a new twist on pasta night? Check out this low-carb recipe for Spaghetti Squash Carbonara with bacon and parmesan, made in the microwave! We're swapping out traditional pasta for spaghetti squash, keeping it low-carb and gluten-free. Our trick for this recipe? Cut the squash in half lengthwise. You’ll get longer, more spaghetti-like strands. Feel free to ditch the bacon, but it does add an extra depth of flavor.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well. Unless specified otherwise, all recipes should be cooked at full power.

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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

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To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

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Dish

The Large Deep Dish

Ingredients

  • 2 strips thick-cut bacon
  • ½ (about 8 oz) small spaghetti squash, halved and seeds removed
  • 1 teaspoon olive oil
  • 1 large egg
  • 2 tablespoons parmesan cheese
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Preparation

  1. Place the bacon in a Shallow dish, and cover with the lid (knob lifted). Cook in the microwave for 4-5 minutes, or until crispy. Reserve the fat and chop the bacon.
  2. In a Deep dish, place one-half of the spaghetti squash (cut side up). Season the squash with salt, pepper, and olive oil, and cook for 6-7 minutes, or until it shreds easily.
  3. In the cavity of the spaghetti squash, add some of the rendered bacon fat, the whole egg, and parmesan cheese. Use a fork to mix everything together, shredding the squash with the egg mixture until fully combined and creamy. Don’t worry! The leftover heat from the squash will “cook” the egg.
  4. Serve sprinkled with chopped bacon and some extra parmesan.

Suggestions

  • Add some thyme leaves and garlic powder for extra flavor.
  • Try it with caramelized onions for a meat-free alternative.
  • Add some fresh or store-bought pesto for an aromatic dish.

Recipe Notes

  • Make sure to cut the squash across width-wise, so that the noodle-like texture is preserved.
  • To make the squash easier to cut, pop the entire squash into the microwave and par-cook for 2 minutes. This should allow your knife to slice through the squash very easily.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

All you need to know about making spaghetti squash carbonara

How do I know when microwaved spaghetti squash is cooked and ready to shred?

Once the spaghetti squash is easily pierced with a fork and the strands can be easily separated, it's cooked and ready to shred. The texture should be tender, not too firm. If it feels like it is still too firm, especially closer to the skin, add 1-2 more minutes of cooking time.

Is it safe to eat the egg if it's not fully cooked?

Yes, it's safe to eat the egg in this recipe because the residual heat from the cooked spaghetti squash helps to partially cook the egg mixture. However, if you have concerns about consuming raw or partially cooked eggs, you can use pasteurized eggs for added safety.

Can I add other ingredients to the spaghetti squash mixture, like vegetables or herbs?

Absolutely! Feel free to customize the dish by adding your favorite vegetables or herbs to the spaghetti squash mixture. Popular additions include diced bell peppers, spinach, cherry tomatoes, or fresh herbs like parsley or basil.

Can I make this recipe ahead of time?

Yes, you can prepare the spaghetti squash mixture in advance and store it in the refrigerator until ready to serve. Simply reheat it before serving and top with fresh bacon and parmesan cheese.

How should I store leftovers, and how long will they last?

If you end up with some leftovers, you can store them in the Anyday dish with the lid on and the knob pressed down in the refrigerator for up to 3-4 days.

How do I reheat leftovers in the microwave?

To reheat leftovers, sprinkle some tap water over the food, and reheat in the microwave with the lid on for 1-4 minutes, depending on serving size or, until warmed through.

Can I use pre-cooked bacon instead of cooking it in the microwave?

Yes, you can use pre-cooked bacon to save time. Simply chop it and add it to the spaghetti squash mixture as directed.

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