Baked spaghetti squash casserole with carbonara flavors.
This is your next family dinnner meal!
What is spaghetti squash?
Spaghetti squash is a winter squash variety.
Baked spaghetti squash pulp turns into spagetthi like strings, hence why the name.
Spaghetti Squash is in season throughout fall from September to mid December.
You can buy it in your local grocery store during that time if you live in the northern hemisphere (US, Europe).
You get orange and white spaghetti squash, but are equally delicious.
How to make this spaghetti squash carbonara casserole?
You can make this easy dinner meal from scratch. It's almost effortless!
Here is an overview on hot it's done.
The complete recipe with adjustable US and mestric measurements are located at the bottom of this post in the recipe card.
The how to video is the pop up left down. If you closed it by accident, refresh the page to show it again.
Cut spaghetti squash into two.
Season and massage oil in.
Turn cut side face down and bake until cooked through.
Fluff the baked squash pulp with a fork and spoon out. Place into your cassserole dish.
Fry bacon crispy.
Combine the ingredients for the carbonara in a mixing bowl.
Pour the carbonara sauce with bacon over the squash in the casserole dish and mix.
Sprinkle some pecorino cheese over that and bake until cooked through.
We love this low carb dish with salads.
A green salad with a simple french vinaigrette is always great.
Store leftovers in an airtight container in your fridge. Use up within days.
You can freeze this dish too.
To freeze, prepare the dish as per instructions but don't bake it at the end.
Instead place with the casserole dish into your freezer and wait for it to freeze hard.
You can freeze it for up to 2 months max.
When you want to thaw it, place frozen dish in your fridge to thaw over night and bake the next day as per baking instructions.
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Baked Spaghetti Squash Carbonara Casserole Recipe
To Roast Spaghetti Squash
- Preheat your oven to 400° Fahrenheit/ 200° Celsius.
- Cut off squash stem and discard. Cut spaghetti squash into two halves. The vegetable is hard so work your way gradually through the squash with a large knife.
- Spoon out the seed pulp.
- Make some cuts or poke into your squash. That way your squash will cook through better.
- Season with salt and black pepper. Sprinkle olive oil over the squash. Rub seasoning and oil into your squash.
- Prepare a sheet pan with parchment paper and place your squash cut side face down.
- Bake at 400° Fahrenheit/ 200° Celsius for about 40-60 minutes. Check after 40 minutes if it's done or not and bake some more until done. The cooking time depends on the size of your squash. Avoid overcooking because it gets mushy and soggy.
- Take out when done and fluff it up with a fork.
- Place squash into casserole dish but take care to not add the squash juices, which come out after a little while. You can remove extra liquids if there are any before adding the squash to the casserole dish.
For the Carbonara Casserole
- Heat your oven to 400° Fahrenheit/ 200° Celsius again.
- Heat up a skillet with olive oil and fry your bacon cubes crispy. Keep aside when done.
- Break eggs into a mixing bowl and scramble. Add grated pecorino or parmesan cheese. Combine.
- Add crispy bacon to the squash in the casserole dish and pour egg pecorino cheese blend over that.
- Mix the contents of the casserole dish together.
- Sprinkle remaining pecorino or parmesan cheese over the squash casserole dish.
- Bake at 400° Fahrenheit/ 200° Celsius for about 20-25 minutes or until golden or you are satisfied with the result.
- Use grated Pecorino cheese or Parmesan, whichever you can buy or which you prefer. Out of the total 3 oz (85 gram), 2 oz (56 gram) are to mix with the egg and 1 oz (28 gram) to use as a topping.
- To save time, you can fry the bacon crispy and prepare the egg pecorino cheese mixture while the squash is baking in the oven.
- 13" Rectangular Baking Dish
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