Baked spaghetti squash casserole with carbonara flavors. This is your next family dinner meal!
Global Food Recipes
with Spices and Herbs
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What is Spaghetti Squash?
Spaghetti squash is a winter squash variety. Baked spaghetti squash pulp turns into spaghetti-like strings, hence 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, which are equally delicious.
Process Overview
Step 1
Cut spaghetti squash into two. Season and massage oil in.
Turn the cut side face down and bake until cooked through.
Step 2
Fluff the baked squash pulp with a fork and spoon out. Place into your casserole dish. Fry bacon crispy. Combine the ingredients for the carbonara in a mixing bowl.
Step 3
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.
📖 Recipe
Baked Spaghetti Squash Carbonara Casserole Recipe
Ingredients
To Roast Spaghetti Squash
- 1 Medium Spaghetti Squash
- ½ Teaspoon Salt
- Black Pepper Ground pinch
- 1 Tablespoon Olive Oil
For the Carbonara Casserole
- 1 Tablespoon Olive Oil
- 5.3 oz Bacon cut into cubes
- 4 Eggs
- 3 oz Pecorino grated, *see Notes
- ¼ Teaspoon Black Pepper Ground
- ½ Teaspoon Salt
Instructions
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.
- Roast for 40 to 60 minutes depending on the size of the squash. Start checking after 40 minutes. The squash is ready when a fork easily pierces the flesh and the strands separate without much resistance. Avoid overcooking, as the strands can become mushy.
- Take out when done and fluff it up with a fork.
- Place squash into a 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.
- Beat the eggs in a mixing bowl. Stir in 2 ounces ( 50 grams) of grated Pecorino cheese 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 the remaining 1 ounce ( 30 grams) of grated Pecorino or Parmesan over the casserole before baking.
- Bake at 400°F (200°C) for 20 to 25 minutes until the casserole is set in the center and reaches an internal temperature of 160°F (70°C). If needed, continue baking for a few more minutes.
Notes
- Use grated Pecorino cheese or Parmesan, whichever you can buy or which you prefer. Out of the total 3 oz (80 gram), 2 oz (50 gram) are to mix with the egg and 1 oz (38 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.
Equipment
- 9 x 13" Rectangular Baking Dish
Nutrition
Serving Ideas
We love this low-carb dish with salads. A green salad with a simple French vinaigrette is always great.
Paul likes his beet salad with this dish; I also like to serve a combined seasonal salad such as a spinach strawberry feta salad.
Storing
Store leftover casserole in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate within 2 hours of cooking and reheat leftovers to 165°F (70°C).
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.
Thaw the frozen casserole completely in the refrigerator before baking. This can take 24 to 48 hours depending on the size and depth of the dish. Spaghetti squash may release extra moisture after freezing, so drain off any excess liquid before baking.
Make sure your casserole dish is freezer-safe and suitable for oven use, and avoid sudden temperature changes that could cause it to crack.
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