Spaghetti Squash Carbonara {Gluten Free, Paleo, Whole30}

Name: Spaghetti Squash Carbonara
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 Spaghetti Squash; 8 oz. Bacon (nitrate free); 1/2 Onion (finely chopped); 4 Cloves Garlic (minced); 1/4 C Chicken Broth or White Wine; 1 Large Egg; 2 Egg Yolks; 1/2 tsp. Sea Salt; 1/2 tsp. Ground Pepper; 2 Tbsp. Parsley; 1 Tbsp. Coconut Cream*

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This whole30 spaghetti squash carbonara is not only gluten and dairy free, but it is rich, creamy, filling, and full of taste.

I’m so excited to be starting my Whole30 today! I’m ready to have more energy, feel better, and finally see which foods are problematic for me. To get things started I thought I would share a Whole30 recipe! I’ve made this Whole30 Spaghetti Squash Carbonara many times and I love it. The only problem is that it just doesn’t make quite enough for a family of 4 big eaters – so if you have a large, hungry family like me you might want to double it 🙂

Stay tuned because I’ll be sharing my Whole30 meal plans every Wednesday this month.

In the meantime, here are some Whole30 condiments to help get you started (I’m still working on a Whole30 ketchup):

BBQ Sauce

Homemade Mayonnaise

and Ranch Dressing or Dip

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*Click HERE to learn how to roast a Spaghetti Squash

Spaghetti Squash Carbonara

This whole30 spaghetti squash carbonara is not only gluten and dairy free, but it is rich, creamy, filling, and full of taste.

*For coconut cream, place a can of full-fat canned coconut milk in the fridge 24 hours, then scoop out the cream.

Print Rate

Course: gluten free, keto, Main Course, whole30

Cuisine: Italian

Keyword: gluten free carbonara, grain free carbonara, keto carbonara, keto spaghetti squash carbonara, paleo carbonara, paleo pasta, spaghetti squash, spaghetti squash carbonara, whole30 pasta

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings:

Calories: 384kcal

Author: Cassidy

Ingredients

1 Spaghetti Squash
8 oz. Bacon nitrate free
1/2 Onion finely chopped
4 Cloves Garlic minced
1/4 C Chicken Broth or White Wine
1 Large Egg
2 Egg Yolks
1/2 tsp. Sea Salt
1/2 tsp. Ground Pepper
2 Tbsp. Parsley
1 Tbsp. Coconut Cream*

Instructions

Bake spaghetti squash as directed in link above. Do not over bake or it will be mushy and ruin the whole dish. You want it to be al dente. When done, scrape out the noodles and set aside.
Heat large skillet over medium heat. Cut bacon in strips crosswise and add to pan. Cook bacon until it becomes lightly browned but not yet crispy.
Pour off most of the fat and add the onion and garlic. Saute until the garlic is fragrant, the bacon is crisp, and the onion begins to caramelize. Pour in the chicken broth or wine and cook until the liquid has completely evaporated.
In a medium bowl whisk together the eggs with the coconut cream, parsley, salt, and pepper.
Spoon about 1/4 of the bacon mixture into the eggs and stir. Remove pan from heat. Then, pour the mixture into the pan to warm the eggs but do not let the eggs cook through.
Add the spaghetti squash noodles and toss to thoroughly coat.
Adjust seasonings as needed and serve immediately.