Spaghetti Squash Carbonara Cups

These Spaghetti Squash Carbonara Cups are a delightful, low-carb twist on the classic Italian dish. The tender strands of spaghetti squash mimic traditional pasta, while crispy pancetta and a creamy, cheesy sauce elevate the flavors. Perfect for a cozy dinner or an impressive appetizer!

Course Dinner

Cuisine Italian

Keyword Carbonara, Healthy Recipe, Keto, Low-Carb, Spaghetti Squash

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 320kcal

Equipment

Baking sheet
Mixing bowl
Skillet
Fork
Muffin tin or ramekins

Ingredients

1 medium spaghetti squash (about 3-4 lbs / 1.4-1.8 kg)
6 oz pancetta diced
2 large eggs
1 cup grated Parmesan cheese
½ cup heavy cream
2 cloves garlic minced
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast for 30-35 minutes until tender.
While the squash is roasting, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.
In a mixing bowl, whisk together the eggs, heavy cream, and grated Parmesan cheese. Add the minced garlic and season with salt and pepper. Mix until well combined.
Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly. Using a fork, scrape the insides to create spaghetti-like strands.
In the skillet with pancetta, add the spaghetti squash strands and toss to combine. Pour the egg and cream mixture over the squash and quickly stir to coat the strands. The residual heat will cook the eggs gently, creating a creamy sauce.
Spoon the carbonara mixture into muffin tins or small ramekins to form cups. Bake in the oven for an additional 10-12 minutes until the tops are set and slightly golden.
Remove from the oven, let cool for a few minutes, then garnish with fresh parsley before serving.

Notes

Feel free to customize this recipe by adding sautéed mushrooms or spinach for extra flavor and nutrition. These cups can be made ahead and reheated for a quick meal option!

Nutrition