Spaghetti Squash Carbonara Casserole

by katerina on November 6, 2012

This recipe is part casserole, part frittata and all delicious bacon-flavoured goodness. The spaghetti squash takes the place of a typical pasta and redeems this rich dish into something which at the very least can be considered full of vegetables and at worst is a treat only indulged in during the Autumn.

You can serve this as a main course with a crisp salad or as a side dish for a bigger meal. Baking the spaghetti squash beforehand, makes this a very approachable recipe for a weeknight.

Print Recipe

Baked Spaghetti Squash with Bacon and Cheese

(serves 2-4)

1 spaghetti squash
1/4 cup chopped pancetta
2 eggs
1/4 cup grated parmesan
freshly ground pepper

Cook the spaghetti squash. I usually do this in a 375F oven. First cut the squash in half and bake it cut-side down in a baking dish with a splash of water in it to encourage steaming. Touch it to feel for doneness, it should be soft on the outside, about 30-45 minutes depending on size. Removing the seeds first makes it easier later, but it can always be done later too.

Preheat oven to 375F. In the meantime crisp the pancetta in a skillet. Once squash is cooked remove seeds. Beat the eggs together in a bowl. Remove the squash strands from the squash and spoon into the bowl. Toss together along with the pancetta, eggs, and freshly ground pepper. Stir in the parmesan while tossing. Reserving a big pinch of cheese to sprinkle on the top.

Pour into a baking dish and sprinkle with the cheese and pepper. Bake for 20 minutes or until just set. Allow to cool for 5 minutes. Serve hot.


Prep Time: 10 minutes | Cooking Time: 90 minutes | Total Time:45 minutes
Calories(approximate per serving): 115



{ 9 comments… read them below or add one }

Jessica November 6, 2012 at 4:45 pm

Yum. I am in love with spaghetti squash right now. I will definitely give this a try…but maybe add in some spinach, onions, and mushrooms too.

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katerina November 6, 2012 at 4:51 pm

Ohh make it even healthier! Good for you.

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Jessica November 12, 2012 at 2:07 pm

So I tried this recipe this weekend…it was slap your momma good. I sautéed peppers, mushrooms, and onion in the bacon fat, then added the veggies with the squash along with some baby spinach. I also substituted raw cheddar cheese for the parmesan cheese. I ate this for breakfast this morning, and will probably be a go to breakfast recipe for me. I went paleo a few months ago, and have a hard time finding breakfast ideas that are grain free. This has veggies, protein, and lots of flavor. I could totally eat this for any meal, though. Yum.

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katerina November 13, 2012 at 7:58 pm

Slap your momma good? Love it.

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j November 6, 2012 at 5:05 pm

This was very tasty – you’d never guess it was healthy :)

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ter November 6, 2012 at 5:13 pm

You didn’t give a time for how long to bake the squash in the oven prior to the assembly of the dish.

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katerina November 6, 2012 at 5:27 pm

Sorry! Fixed. (Basically, cook it however you want: microwave, oven, blowtorch :) )

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Loretta | A Finn In The Kitchen November 7, 2012 at 3:29 pm

I love this! Looks a little like quiche, but full of veggies!

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katerina November 7, 2012 at 6:10 pm

Precisely!

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