Spaghetti Squash Carbonara

Prep Time
10 minutes
Cook Time
2 hours


  • 1 large spaghetti squash
  • 6 slices bacon, cut into small pieces
  • 6 cloves garlic, minced
  • ½ cup chicken or vegetable broth
  • 4 egg yolks
  • 2 whole eggs
  • 2 cups parmesan cheese, grated
  • salt & pepper, to taste
  • 1 cup frozen peas


  1. Preheat your oven to 375°.
  2. Poke the squash all over with a fork, making sure the prongs go through the flesh to the inside.
  3. Place the squash directly into the oven and bake for 1 hour 30 minutes. If you prefer your spaghetti squash a little crunchier, only bake for 1 hour.
  4. When it’s done, use oven mitts to remove from the oven and place directly onto a cutting board.
  5. Let cool for about an hour, then cut in half lengthwise. Scoop out the seeds and shred the spaghetti part with a fork. Transfer to a large bowl and set aside.
  6. Set the cooker for Sauté-then-Simmer® STS and let heat briefly with the lid closed.
  7. Add the bacon pieces and cook until crispy while stirring frequently with a long handled wooden/heat-safe spoon.
  8. When the bacon is cooked and crispy, add the garlic. Cook for 1 minute while stirring until it becomes fragrant.
  9. Add the broth and cook until the liquid has completely evaporated.
  10. While the broth is cooking, whisk the egg yolks, whole eggs, and parmesan cheese together in a medium bowl. Set aside.
  11. When the broth has absorbed, add in the frozen peas. Cook for just a minute or two until thawed, then switch the cooker to Keep Warm.
  12. Add in the egg mixture. Stir lightly, just enough to incorporate the eggs, peas, and bacon. Be careful not to scramble the eggs.
  13. Add in the spaghetti squash and toss thoroughly to combine. We recommend using tongs to make sure that all of the squash is coated in the sauce.
  14. Serve immediately with additional parmesan and freshly cracked black pepper.

Recipe inspiration from Hugs & Cookies xoxo