Paleo Recipe: Spaghetti Squash Carbonara

By Living Paleo
In Paleo Recipes
May 27th, 2013


Going paleo doesn’t mean that you have to sacrifice your love for pasta!

Spaghetti squash carbonara will help you nurture your love for Italian food while staying true to your Paleo vows and treat your palate with delicious flavours.

This dish features strips of squash as spaghetti and doesn’t call for eggs. Yes, I know carbonara sauce without its key ingredient means utter disaster. But trust me, the creamy texture of the squash compensates for its absence and makes the dish taste like a true carbonara in every aspects. You will hardly miss the eggs!

If you are still unsure of how this carbonara will turn out, the presence of walnuts and crispy bacon bits will surely bring a smile on your face.

Indulge in the creamy flavours of the spaghetti squash carbonara and have fun!


- 1 spaghetti squash, peeled, halved and deseeded
- 4 garlic cloves, minced
- 1 yellow onion, chopped
- 1 lb bacon, sliced into ½” strips
- 1-2 handfuls walnuts, coarsely chopped
- Red pepper flakes, to taste
- Olive oil, for greasing


Warm up your oven to 400 degrees F.

Brush the interiors of the spaghetti squash with a lashing of oil and place it on a baking sheet, with its cut side facing down. Roast in the preheated oven for about 20 minutes and turn it over to roast the other side for 20 more minutes or until they soften considerably.

Meanwhile, to make the sauce, toss the bacon slices into a skillet and fry over moderate heat, until the fat is rendered and the bacon turns crispy golden brown.

Using a slotted spoon, place the bacon onto a plate with paper towel to soak up excess fat.

Skim off the rendered fat from the skillet, leaving only ¼ of the grease in it and throw in garlic and chopped onion. Sauté for a couple of minutes or until the onions soften and turn lucid, then transfer them into the same serving bowl and add the walnuts into the skillet.

Toast the walnuts until they are toasted enough to appear golden brown and tip them into the serving bowl, on top of the sautéed mixture.

Once the squash is cooked, remove from the oven and set aside until cool enough to handle, then shred it using a fork and place into a bowl along with the walnuts, bacon and onion. Toss them together until well mixed and sprinkle a dash of red pepper flakes on top.

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5 Responses to “Paleo Recipe: Spaghetti Squash Carbonara”

  1. Richard says:

    I had to make this – SO GOOD!

  2. Kathryn says:

    If bacon is not permitted on the Paleo diet, then how can this recipe be a Paleo recipe?

    • Paleo says:

      Bacon is paleo. But if you are being super strict you may wish not to include it. Always look for nitrate free, preservative free bacon as it’s becoming more available.

  3. Jennifer says:

    Wow, this was incredibly simple and really, really delicious. Couldn’t believe how much I liked it!

  4. Lilian Kruger says:

    lately I have been reading a lot about the spaghetti squash, but am unable to buy it in South Africa. Any ideas on where to find it, or perhaps we call it something else?

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