Spaghetti Squash Carbonara

// Spaghetti Squash Carbonara

Prep Time

7 mins

Cook Time

10-11 mins

Free Time

to learn how to cut a spaghetti squash

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.

What You’ll Need

What You’ll Need

The Large Deep Dish

Perfect for big batches of rice, one-pot meals, veggies, mashed potatoes, soups, and more.

The Anyhand Mitts

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Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.


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


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.

Microwave oven by power - 700w



The Large Deep Dish


  • 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


  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.

Serving suggestions & tips

  • 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.

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