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Spaghetti Squash Carbonara

Creamy Spaghetti Squash Carbonara That Will Wow Your Tastebuds

Delight in a creamy, dairy-free Spaghetti Squash Carbonara that satisfies your comfort food cravings without heavy carbs.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 1 medium Spaghetti Squash Serves as a low-carb, gluten-free base
  • 6 oz Bacon Consider nitrate-free or turkey bacon for a healthier choice
  • 1 lb Boneless Skinless Chicken Thighs Chicken breast can be substituted if preferred
  • 1 tsp Italian Seasoning Can swap with dried basil, oregano, and thyme
  • to taste Sea Salt Adjust according to your preference
  • to taste Black Pepper Adjust according to your preference
For the Creamy Sauce
  • 1 cup Almond Milk Full-fat coconut milk can be used for extra richness
  • 1 cup Chicken Broth Opt for low-sodium to control salt levels
  • 2 tbsp Arrowroot Starch Can be replaced with cornstarch or tapioca starch
  • 1 tsp Garlic Powder Substitute with 1 tablespoon of fresh minced garlic
For the Greens
  • 2 cups Spinach Feel free to use kale or other leafy greens
Optional Toppings
  • 1/4 cup Pecorino Romano or Parmesan Cheese A delightful addition for those not strictly adhering to Whole30
  • 2 tbsp Fresh Parsley Perfect for garnishing

Equipment

  • baking sheet
  • skillet
  • mixing bowl
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
  2. Halve the spaghetti squash lengthwise and scoop out the seeds. Place the squash cut-side down on the prepared baking sheet. Bake for 30 minutes.
  3. Chop the bacon into small pieces and heat a skillet over medium heat. Add the bacon and cook until crispy, about 6-8 minutes.
  4. Season the chicken thighs with Italian seasoning, sea salt, and black pepper. Cook in the skillet with the bacon grease for about 12 minutes.
  5. In a separate bowl, combine almond milk, chicken broth, arrowroot starch, sea salt, and garlic powder. Whisk until smooth.
  6. Scoop the spaghetti squash flesh into strands and add to the skillet. Mix with the flavors.
  7. Pour the sauce into the skillet with the spaghetti squash and simmer on medium heat for about 4 minutes, stirring frequently.
  8. Stir in the spinach until wilted, then add the cooked bacon and sliced chicken back into the skillet.
  9. Serve the creamy spaghetti squash carbonara hot, garnished with cheese and parsley as desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, monitor cooking times closely and store leftovers properly.

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