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You are here: Home / Dinner / Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

July 18, 2023 by Hugs & Cookies xoxo 167 Comments

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Spaghetti Squash Carbonara

So, tell me, have you ever made spaghetti squash carbonara? This was the first time I ever made this veggie. Of course, everyone tells you it turns out like spaghetti but I figured sure, sure, sure it does. I mean, how close can a squash be to spaghetti? Well, hold everything!!! This thing really DID resemble spaghetti. Totally shocking. Add some carbonara sauce with bacon and hellllloooo happiness! This was a fabulous dish!!! You may also love Sage and Spaghetti Squash Pancakes and Spaghetti Squash & Grilled Shrimp.
Spaghetti Squash Carbonara

Spaghetti Squash Carbonara Screen Shot 2014-07-09 at 9.31.38 PM Screen Shot 2014-07-09 at 9.31.45 PM

 

Adapted from Emeril

spaghetti squash carbonara

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Spaghetti Squash Carbonara

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Ingredients
  

  • 2 teaspoons salt divided
  • 1 ¼ teaspoons fresh cracked black pepper
  • 1 large spaghetti squash about 2 pounds
  • 4 slices bacon cut into small strips crosswise
  • 2 teaspoons minced garlic
  • ¼ cup chicken broth
  • 2 egg yolks plus 1 whole egg
  • 1 cup freshly grated Parmesan cheese

Instructions
 

  • Preheat the oven to 375 degrees F. Prick the squash all over with a fork. Sprinkle with 1 tsp salt and 3/4 tsp. pepper. Roast on a foil lined pan  1 to 1 1/2 hours. (I did 60 mins but would go longer next time)  Let cool a bit. Slice in half lengthwise, scoop out seeds and shred the squash with a fork. Transfer to a large bowl.In a large saute pan, over medium heat, cook the bacon until it becomes crispy. Add the garlic. Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated.In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

You May Need:

Saute Pan

Large Knife

squash

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Filed Under: Dinner, Pasta, Side Dish

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Comments

  1. Linda says

    August 3, 2014 at 8:22 am

    This looks delicious. I have to try this. I steam my spaghetti squash in the microwave. I cut it in half, remove the seeds and put it in a glass dish with about an inch of water and cook on high for 12 minutes. I cover it with plastic wrap. I usually cook half at a time.
    Thanks for sharing.

    Linda

    Reply
    • Maggie says

      February 25, 2016 at 3:46 pm

      The only thing I would say is don’t use plastic wrap when you cook. The BPA’s in the plastic leech into your food and are toxic to you. Use parchment or waxed paper, or a glass lid.

      Reply
    • Chris says

      September 30, 2016 at 7:04 pm

      I do the same thing, but without the wrap and it works great. We have spaghetti squash a lot more often since I’ve found this method. I poke a few holes in it with a fork and put the whole squash in the microwave for 5 mins. This makes cutting it in half a breeze (use oven mitts). Scoop out the seeds, place cut side down in a glass dish with a 1/4 inch of water and cool for another 5 mins. It all scoops out perfectly. Such a time saver.

      Reply
      • Chris says

        September 30, 2016 at 9:08 pm

        Also – just made this tonight and it was fantastic. My cheese and egg mixture was a bit thick bc my cheese was grated, so I added a bit of white wine (from the glass I was drinking lol) and it was amaaazing. Hubby loves it too. This recipe is definitely a keeper.

        Reply
        • Hugs & Cookies xoxo says

          September 30, 2016 at 10:33 pm

          awesome!!!

          Reply
      • Vicky says

        May 11, 2020 at 12:11 pm

        Hi, do you COOK or COOL in the water for 5 mins after the initial 5 cooked? Just wanted to make sure it wasn’t a typo. Thanks

        Reply
    • Arnetta says

      April 29, 2018 at 12:34 am

      I cook my squash in zip lock bag in microwave after cutting in half n removing seeds. I also cooked my bacon in microwave, n used a little olive oil to brown garlic then did the rest like it sai

      Reply
      • Lynn says

        June 21, 2019 at 10:12 pm

        I also don’t use plastic wrap or bags. take seeds out turn upside down and bake in microwave put in glass dish with inch of water. It steams like cooking spaghetti let it cool OFF. In microwave for about 10 minutes so you won’t get burned trying to work it. I also cook my acorn squash the same way. And put cinnamon And brown sugar or stevia on them. ENJOY !

        Thanks

        .

        Reply
  2. Patti says

    August 3, 2014 at 6:52 pm

    I made this for dinner last night and it was AMAZING. I added about 1/3 c of heavy cream when I added the eggs and parmesan to make it a bit creamier. It seemed like a lot of pepper – but it is just right. We really loved it and had the leftovers for lunch today. I will definitely make this again!

    Reply
    • Brianna says

      September 21, 2016 at 2:27 pm

      When you use heavy cream do you use less chicken broth?

      Reply
  3. Pam says

    August 5, 2014 at 8:13 am

    Sounds good, but what is the purpose of the chicken broth? Not a typical carbonara ingredient…

    Reply
    • Abbe says

      October 22, 2014 at 6:57 am

      No, but pasta water is. I bet the chicken broth replaces that.

      Reply
  4. Rachel says

    August 5, 2014 at 9:33 pm

    Ok, just made this recipe, it is AMAZING! I am doing weight watchers, and haven’t calculated the points yet, but will definitely be lower than regular carbonara. And a great way to sneak a vegetable into my 4 year olds diet. Will pass this on!

    Reply
    • danielle says

      August 5, 2014 at 9:41 pm

      I am smiling!!!!

      Reply
    • Kristina says

      August 11, 2014 at 12:34 pm

      Do you know how many servings this yields?

      Reply
      • danielle says

        August 11, 2014 at 12:54 pm

        Depends if it’s your main dish or side dish. Served two in my house.

        Reply
    • Jill Clontz says

      February 28, 2015 at 9:00 pm

      Did you figure out the Weight Watchers points? I would really appreciate it if you could share that.
      thanks.

      Reply
      • Heather says

        March 26, 2015 at 11:25 am

        I just figured the points and I got 3 servings out of it. It was 8 ppv. It would be 6 ppv if you had 4 servings. Hope this helps!

        Reply
  5. Danielle @ hicks-house.com says

    August 11, 2014 at 2:27 pm

    This sounds delicious! Carbonara was one of my favorite pasta dishes growing up. As an adult I’ve almost completely swapped spaghetti squash for actual spaghetti in my house. I love the “lighter” version of your carbonara. I’ll have to give it a try!

    Reply
    • Sandy says

      June 18, 2017 at 12:59 pm

      Danielle,
      I have tried sp squash a couple times, I like the texture but it is the tangy taste i cannot get beyond. Do you have suggestions toellow out the natural taste?

      Reply
  6. Jan Badovinac says

    August 17, 2014 at 8:32 pm

    I’ve made this twice in three days. Needless to say, we LOVE it! The only thing I did differently was add a little more bacon, and we cook the squash in the microwave to save time. Thanks for a great recipe!

    Reply
    • danielle says

      August 17, 2014 at 11:30 pm

      woo hoo!!!!

      Reply
    • Jocelyn says

      January 13, 2015 at 12:50 pm

      How long in the microwave?prick it all over and microand ave whole?I don’t like roasting or using the oven for that long!

      Reply
      • Amber says

        January 16, 2015 at 8:13 pm

        5-6 mins per pound 🙂

        Reply
      • Vicki Johnson says

        April 18, 2015 at 12:45 am

        Easiest method yet:
        Split the squash lengthwise and scoop out the seeds.
        Lay one half in a baking dish, fill the depression with water, and put the second squash half on top, fitting it back together like a puzzle.
        Microwave for 10 minutes (no plastic wrap, which should never go in the microwave on food).
        Shred with a fork.

        Reply
        • Linda C says

          May 8, 2015 at 1:07 pm

          Thanks Vicki Johnson for this easy and quick method for cooking spaghetti squash. I don’t like using my over when the weather is warm and this is a perfect way to get the necessary result without a hot kitchen./Linda

          Reply
      • Sue says

        February 25, 2018 at 7:28 pm

        I cut mine lengthwise in half. Scoop out the seeds. Brush olive oil on the inside. Facedown in the microwave for 10-15min. Or in the oven at 400 for 40 min. I like it cooked in the oven better. Flavor is better. I am doing low carb so this is my go to!,

        Reply
  7. Elaine says

    August 19, 2014 at 9:59 pm

    Could you please email this to me, I don’t do Pinterest, Google+ or twitter. Thanks a million, my hubby will be forever grateful 🙂

    Reply
  8. Paige Birdsong says

    August 30, 2014 at 1:27 pm

    I just finished this recipe. I added about 2 tablespoons of light cream to improve texture and just a few chopped onions to the bacon mixture. It is truly delicious. Thank you for a wonderful recipe.

    Reply
  9. kelly says

    September 2, 2014 at 1:46 pm

    How many calories are in this?

    Reply
  10. Alaina says

    October 28, 2014 at 9:21 pm

    I made this tonight according to your recipe. It was fantastic! Even my son who hates vegetables liked it. Thank you!

    Reply
    • danielle says

      November 1, 2014 at 3:49 pm

      yay!

      Reply
  11. Ann says

    November 3, 2014 at 9:13 pm

    My husband loved this dish. I used a rather larger squash so I needed 6 strips of bacon. I also added some onion and parsley to amp up the flavor. Also another tip…cut the squash in half and roast on the baking pan with the cut side down…it was done in 20 mins.

    Reply
  12. Cait says

    November 5, 2014 at 11:09 pm

    My mom often made a spectacular spaghetti carbonara when I was growing up. Her recipe called for a ton of butter and heavy cream. Since going to college, I’ve started looking for healthier food options and when I came across this recipe I had to try it! I made it tonight with my boyfriend, who was very skeptical about spaghetti squash. Not only did I think this recipe was amazing, but it also satisfied his picky taste buds! I think we found a new favorite recipe! Thanks for sharing.

    Reply
  13. Nova says

    November 10, 2014 at 9:12 am

    I cook mine in the microwave and that is the only method that has worked for me. I use a carving fork (I have a pointy one) and stab it several times all around and pop the whole thing in the microwave. I start out with 10 minutes and then I press on the skin to see how much give/how tender it is. Then I cook at 5 minute intervals until it feels right to me. Usually for a large one it is around 20 minutes. I then wait about 5-10 minutes and I cut it in half lengthwise scoop out the seeds and use a fork to remove the strands. Comes out great every time.

    Reply
  14. Stefne says

    November 11, 2014 at 7:32 pm

    I made this tonight (with a little added cream)! My hubs and I are on Atkins but we have two kids that aren’t, so I made the sauce, poured half over pasta and half over the squash. Worked great and everyone loved it! This is my first time ever having spaghetti squash and it was a great introduction.
    Thanks for sharing the recipe with us.

    Reply
  15. Sam says

    November 12, 2014 at 7:47 pm

    I cooked spaghetti squash too but do you have any tips to share for it not to be to too watery. I noticed that as the spaghetti squash cools off it gets too watery. Is this something to do with being cooked in the microwave?

    thanks,

    Sam
    http://fabulouspetite.blogspot.com

    Reply
    • Meretta says

      January 9, 2015 at 3:19 pm

      You just need to cook it then scrape it and put it in a colander and set the colander in a bowl why you make the sauce and you will notice a lot of liquid will drain off of it in that timeJust scrape it out and set it in a colander over a bowl and let it sit there while you make the sauce and a lot of the water comes out of it

      Reply
  16. Taylor says

    December 8, 2014 at 2:29 pm

    Hi! This looks wonderful, but are there any concerns about the mostly uncooked eggs?

    Reply
    • Amy says

      January 19, 2015 at 5:36 pm

      Eggs are actually pretty safe now, even raw, because they are pasteurized to kill bacteria etc. If you are using farm fresh eggs this will not be the case, but again, many people can consume these safely. It should say on the container if they have been pasteurized or not. The main exceptions to eating raw eggs would be pregnant women, the elderly and those with compromised immune systems. Also, in a recipe like this, the eggs do get cooked to a degree and aren’t actually raw. They are tempered, by heating them gently so they don’t scramble. I am not one to eat raw eggs, I mean I don’t even like uncooked whites in scrambled or sunny side up eggs, and I LOVE carbonara.

      Reply
  17. Rachel says

    December 8, 2014 at 7:18 pm

    Absolutely delish! My picky husband even liked it! Will be adding this to my regular low carb items! Thanks!

    Reply
    • danielle says

      December 9, 2014 at 9:36 pm

      woo hoo!!!

      Reply
  18. Patti says

    December 10, 2014 at 7:53 pm

    loved it!

    Reply
  19. Gail says

    December 11, 2014 at 9:25 pm

    This was so good! Thanks! Wish I made more to freeze for later lol

    Reply
  20. Suzanne says

    December 28, 2014 at 10:16 pm

    This looks really good. I’m just trying to figure out Paleo and haven’t tried much yet.

    Reply
  21. Chelsea Tracey says

    January 4, 2015 at 9:46 pm

    Slightly confused – the ingredient list states the squash should be cut and seeded, but then the instructions say once it’s cooked to then cut and seed it.
    Do I roast the squash in half or whole?

    Reply
    • danielle says

      January 4, 2015 at 9:51 pm

      Sorry Chelsea! Roast it whole and then cut…much easier that way and that’s how I did it!

      Reply
  22. Tiffany says

    January 5, 2015 at 7:32 pm

    This was great and filling! I used half the salt and pepper, added 1/3 c heavy cream and added chopped grilled chicken. This was our first time having spaghetti squash and I was pleasantly surprised. Much better than having cauliflower “rice!” My teenage son went for thirds!

    Reply
    • danielle says

      January 5, 2015 at 8:51 pm

      That is awesome when it is teenage approved!

      Reply
  23. Tiffany says

    January 8, 2015 at 3:13 pm

    I’ve never made spaghetti squash before but have all the ingredients for this. Can you tell me how I know if my squash needs to be cooked longer or if it’s been overcooked? Thanks!

    Reply
  24. Becky says

    January 8, 2015 at 10:18 pm

    This spaghetti squash carbonara was great! I added some chopped kale for color and nutrition.

    Reply
  25. Jen says

    January 16, 2015 at 2:04 pm

    I make spaghetti squash all the time and it’s equally good with tomato sauces of all kinds, but this sounds amazing! I’m excited to try it. I cook spaghetti squash in the microwave this way: Cut in half and remove the seeds, then prick with a sharp knife. Put a bit of water in the bottom of a shallow bowl or plate with half the squash, cut side down and microwave for 11 – 12 minutes. Don’t use plastic wrap as (a) plastic in the microwave releases toxic particles into your food and environment, and (b) it makes the squash soggy. Turn cut side up and let it cool a bit before you use a fork to twirl out the strands.

    Reply
  26. Carol says

    January 22, 2015 at 3:36 pm

    I stuck my spaghetti squash in the microwave and the stem caught on FIRE after 30 seconds! Yikes! I definitely prefer the oven method, but I cut mine in half first, brush with olive oil and then stick it in. Thanks for the recipe!

    Reply
    • danielle says

      January 24, 2015 at 8:56 pm

      OH NO!!! Glad it was ok!

      Reply
  27. Ferg says

    January 31, 2015 at 6:58 pm

    This is fabulous – I just made this for myself and my husband and it was perfect – one of the most satisfying paleo/primal meals I’ve ever had. Thank you!

    Reply
    • Hugs & Cookies xoxo says

      February 1, 2015 at 10:50 am

      So glad to read this!!!!

      Reply
  28. Patty says

    February 5, 2015 at 2:37 pm

    Is there really 2 teaspoons of salt? If you split this for two for a main dish that is over a teaspoon per person. Otherwise it sounds divine and will be trying it this week.

    Reply
    • Hugs & Cookies xoxo says

      February 5, 2015 at 6:35 pm

      Of course, you can use less

      Reply
  29. Andrew says

    February 9, 2015 at 3:21 pm

    Anyone have the nutritional break down of this?

    Reply
    • abby says

      March 6, 2015 at 7:04 am

      I used My Fitness Pal:

      Servings 4.0
      Amount Per Serving
      calories 257
      % Daily Value *
      Total Fat 14 g 21 %
      Saturated Fat 6 g 32 %
      Monounsaturated Fat 4 g
      Polyunsaturated Fat 1 g
      Trans Fat 0 g
      Cholesterol 160 mg 53 %
      Sodium 2395 mg 100 %
      Potassium 358 mg 10 %
      Total Carbohydrate 17 g 6 %
      Dietary Fiber 3 g 14 %
      Sugars 0 g
      Protein 18 g 36 %
      Vitamin A 11 %
      Vitamin C 14 %
      Calcium 34 %
      Iron 10 %

      Reply
  30. Beth S says

    February 15, 2015 at 9:20 pm

    Looks amazing! One question, I’m allergic to eggs are they necessary or is there a substitute?

    Reply
    • Hugs & Cookies xoxo says

      February 16, 2015 at 8:44 pm

      I think they r necessary-sorry

      Reply
  31. qwen says

    March 1, 2015 at 6:04 pm

    Did you drain off bacon grease?

    Reply
    • Hugs & Cookies xoxo says

      March 3, 2015 at 9:47 pm

      You can if very greasy.

      Reply
  32. ccousins says

    March 6, 2015 at 9:17 pm

    My sauce wasn’t creaming- turned clumpy. Did I let eggs cook? Any recommendations!?

    Reply
  33. Kate says

    March 9, 2015 at 10:51 am

    Made this last night and was soo happy I did. A light meal that actually fills you up! I used pancetta instead of bacon and threw in some frozen peas when I added the garlic. So yummy! Im excited to keep this as a regular meal!

    Reply
    • Hugs & Cookies xoxo says

      March 10, 2015 at 10:25 pm

      MMmmmmmmmm!!!!

      Reply
  34. Jaleh says

    March 11, 2015 at 5:24 pm

    Is spaghetti squash sweet like butternut squash, or more like zuchini? I don’t enjoy sweet squash. Thanks!

    Reply
    • Vicki Johnson says

      April 18, 2015 at 12:50 am

      Not sweet. It doesn’t actually have a lot of flavor on its own, which makes it take on the flavors of whatever you add to it.

      Reply
      • Lynn says

        June 21, 2019 at 10:34 pm

        Some one asked about bacon grease. I don’t deal with that. I buy large bag of Real Bacon Bits / No grease. I put on baked potato /Salads/ They will give you that salt that your supposed to put in regular spaghetti or what ever you choose. I like because you DON’T have any Grease on anything. This might be good idea to the lady that said her husband didn’t like strong flavor of Spaghetti Squash.. ENJOY !

        Reply
  35. Tammy says

    March 12, 2015 at 11:25 pm

    I’m egg intolerant

    Reply
  36. Dayna Bronzino says

    March 18, 2015 at 1:34 pm

    Just made this for lunch. Amazing! I changed the recipe a little. Used turkey bacon, added onion and baby kale and used only half of a cup of Parmesan cheese. Calculated about 425 cals for half of this entire batch (based on my ingredients). Thanks for sharing this recipe. I’ll def make it again!

    Reply
  37. joy says

    March 20, 2015 at 11:35 am

    Do you know the nutritional value of the recipe? I had a gastric bypass this seems like something I will be able to eat but need the nutritional value

    Reply
    • Hugs & Cookies xoxo says

      March 21, 2015 at 4:03 pm

      sorry, I don’t

      Reply
  38. Becky says

    March 24, 2015 at 10:44 pm

    This was incredible! I made a few additions that, I think, really made this meal shine. I added sliced polish kielbasa sausage in with the bacon, and added onions, mushrooms, and spinach with 2 big cloves of garlic. I also sliced the squash in half before baking it for 40 min @ 400 degrees, and let the water strain out (after shredding) while I was preparing the bacon, sausage, and vegetable mixture. It was absolutely fantastic! By boyfriend and I scarfed it quick. Definitely making this again. Thanks for sharing!!

    Reply
  39. Heather says

    March 26, 2015 at 11:32 am

    This was soooooo good! I have never commented on a recipe before, but I have to say this is a favorite! I did drain the bacon a little bit before I added the broth and I already had the spaghetti squash cooked from an earlier recipe, but other than that I followed the recipe as written. I will be making this again and again! Thank you for sharing this.

    Also, I did reply to the question about Weight Watcher’s Points Plus Value. For four servings it worked out to be 6 ppv. I got three servings out of it so that bumped it up to 8 ppv.

    Reply
  40. Bridget says

    April 3, 2015 at 5:23 pm

    I’ve never had spaghetti squash before. I tried this recipe and fell in love. It was 100% amazing! I will be making it many more times to come! Yummy! I followed what someone else suggested and cut the squash in half and baked it. It was done in 40 minutes.

    Reply
    • Hugs & Cookies xoxo says

      April 5, 2015 at 8:12 pm

      awesome news!!!

      Reply
  41. alaska says

    April 7, 2015 at 12:57 pm

    You can cook spaghetti squash in the crock pot! If you put it in the microwave it kills all the nutritional value in it and defeats the purpose I n eating it!

    Reply
  42. A. Glen says

    April 10, 2015 at 9:37 am

    I must try your recipe with the exception of how I do my spaghetti squash. Here’s how I do mine, you might want to try it and if anyone has kids this is a great way to get them involved in making the meal. I cut my spaghetti squash about half an inch off of the top and bottom, and discard those pieces. Then I cut the squash crosswise into rings about 1-inch thick, and run my knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again. I roast it in a preheated 400°F oven until the squash is tender, about 30 minutes. When the squash is done, I set it aside on the counter to cool for about 10 minutes and then I just pull it apart with my fingers. I throw the skin away but the squash itself comes apart so much easier with using my fingers then it does use a fork. This works well for me for any spaghetti squash recipe.

    Reply
    • Hugs & Cookies xoxo says

      April 10, 2015 at 9:39 am

      love the ring idea!!!

      Reply
  43. Trisha says

    April 15, 2015 at 9:53 am

    tried this recipe yesterday. It was good but was too heavy for my taste buds. Is there a way we could lighten this up? I agree with some of the others the raw egg gave me the chills. Can I substitute it with something else? Thank you!

    Reply
  44. Jenny says

    April 23, 2015 at 9:08 am

    I made this and used morningstar veggie bacon. Added fat free milk and reduced fat mozzarella as well. Was so amazing, of course all of your recipes are! Thanks for another great recipe 🙂

    Reply
    • Hugs & Cookies xoxo says

      April 23, 2015 at 9:24 pm

      awww, thank u!!!!

      Reply
  45. Jennifer says

    May 11, 2015 at 3:08 pm

    AMAZING recipe! The whole family loved it and it’s definitely one of my new faves! 🙂

    Reply
    • Hugs & Cookies xoxo says

      May 11, 2015 at 9:23 pm

      That is awesome!!

      Reply
  46. Rachel Page says

    May 14, 2015 at 4:27 am

    Looks yummy, healthy and your pics look awesome!

    Reply
    • Hugs & Cookies xoxo says

      May 15, 2015 at 9:07 pm

      Thank u!

      Reply
  47. Carrie M says

    June 2, 2015 at 8:29 pm

    I never had spaghetti squash before and wanted to try an alternative to pasta. Made this recipe tonight and will definitely put this in the rotation. It was soo good. I added some cream and used turkey bacon. Thanks for this recipe!

    Reply
  48. Kristy says

    June 13, 2015 at 8:54 pm

    I added Greek plain yogurt instead of Parmesan cheese and a can of sliced mushrooms. Spectacular!!!

    Reply
  49. qwen says

    June 14, 2015 at 9:46 pm

    I didn’t use parmesan and the eggs got cooked. Was still really good (bacon! )

    Spaghetti squash in crockpot works awesome.

    Reply
    • Hugs & Cookies xoxo says

      June 14, 2015 at 9:47 pm

      mmmm!!!

      Reply
  50. CookieLady says

    August 21, 2015 at 8:34 am

    I really like this! I added cooked, crumbled sausage and some really spicy jalapeno peppers from my garden. Mmmm.. Delicious! Thank you for the recipe. I will be making this one again.

    Reply
    • Hugs & Cookies xoxo says

      August 21, 2015 at 10:16 am

      Yay!!! Glad you enjoyed it!

      Reply
  51. nikki says

    September 9, 2015 at 12:58 pm

    Did you drain the bacon grease out of the pan or use it? It tasted delicious but I feel guilty eating all of that fat.

    Reply
    • Hugs & Cookies xoxo says

      September 9, 2015 at 10:10 pm

      Up to you, I didn’t get all that much-must have been my bacon!

      Reply
  52. Christy says

    September 9, 2015 at 6:18 pm

    i just made this for the second time. Wonderful. I’m single and love taking my lunch to work. This is perfect to keep me going on a long work day.

    I make my Squash on Crock Pot. Cut in half short ways, remove seeds. 1/4 water bottom. Cook low 3 hours cut side down. Works great when you don’t want to heat up kitchen. I also made the squash ahead of time today. Still wonderful.

    Reply
    • Hugs & Cookies xoxo says

      September 9, 2015 at 10:09 pm

      awesome!!!

      Reply
  53. lisa says

    September 17, 2015 at 10:09 pm

    I’ve really wanted to try this so finally bought the spaghetti squash, but as I’m reading it says to add the eggs, but to not cook them, i don’t think i could stomach knowing there are runny eggs in there. do you really need to put them in.

    Reply
    • Lagagrl says

      August 6, 2017 at 2:58 pm

      The key is to put the eggs in while the spaghetti squash is still very hot and the eggs get cooked. Not runny and not raw. 🙂

      Reply
  54. Michelle says

    September 23, 2015 at 10:27 pm

    Hi, I think there is an issue with the salt and pepper. Mine came out so salty that it wasn’t edible. Thus, I looked at the Emeril recipe you referenced, and it appears that he uses half the salt and pepper in the water where the squash is cooked. Just wanted to bring to your attention in case someone else brings it up. Disappointing…was so looking forward to this dinner.

    Reply
    • Hugs & Cookies xoxo says

      September 24, 2015 at 9:11 pm

      The measurements are the exact same.

      Reply
  55. Kourtney says

    January 8, 2016 at 12:29 am

    Us there anyway to make this a freezer meal?

    Reply
  56. Alisha says

    February 11, 2016 at 1:04 am

    Does anyone know the calories per serving?

    Reply
  57. Debbie says

    February 25, 2016 at 8:21 pm

    Couple questions: 1). Do you drain bacon grease? 2). Do you add spagetti squash as soon as you add the egg mixture? How do you make sure egg mixture is done?

    Reply
  58. Laura says

    March 7, 2016 at 7:40 pm

    You can cut the squash in half lengthwise, scoop out seeds and place cut side down on a dinner plate and microwave on high 12 mins instead of roasting

    Reply
  59. Shari says

    March 10, 2016 at 7:33 pm

    I have just found that I am gluten intolerant. My biggest love is pasta, even made my own pasta. This sounds like a great substitute. I will be in the grocery store tomorrow with a shopping list. Thanks for sharing this recipe with us. Can’t wait to slurp my new “noodles”.

    Reply
    • Hugs & Cookies xoxo says

      March 11, 2016 at 2:02 pm

      enjoy it!!!

      Reply
  60. linda | low carb yogurt says

    March 11, 2016 at 4:48 pm

    Can’t wait to TRY IT!!!! have been looking for different ways to make spaghetti squash! this looks delish!
    linda | low carb yogurt recently posted…Low Carb Raspberry Truffle MochaMy Profile

    Reply
  61. Madelyn says

    April 28, 2016 at 2:40 am

    This is THE BEST way to cook spaghetti squash…I will never attempt to cut spaghetti squash before cooking it again! It is so easy to cut in half after cooking and it came out perfectly, looked just like pasta and resembled the texture! I used a spaghetti squash chicken alfredo recipe too and I felt more full and satisfied than eating it with actual pasta! This is a must try!!

    Reply
    • Hugs & Cookies xoxo says

      May 1, 2016 at 7:03 pm

      Wooo Hoooo!!!!

      Reply
  62. Mary says

    June 1, 2016 at 1:28 pm

    So tasty thank you! I “healthified” this even more using turkey bacon and reduced fat parm. With a medium squash it serves three. For Weight Watchers points it comes out to 6 smart points.

    Reply
    • Hugs & Cookies xoxo says

      June 6, 2016 at 10:03 pm

      awesome!

      Reply
  63. Debra says

    June 21, 2016 at 7:18 pm

    Why do you sprinkle with salt and pepper before you roast and take out of the oven? Seems to me the salt and pepper won’t flavor the squash because it all falls on the pan. Did I misunderstand? Can’t wait to make this.

    Reply
    • Hugs & Cookies xoxo says

      June 22, 2016 at 7:56 pm

      Not sure exactly why but have always done it this way!! lol

      Reply
  64. Jessica Kusick says

    July 20, 2016 at 1:55 pm

    Is there any way to list or find the nutritional info for this dish? I have all the ingredients to make it for my family this week but I’m on a very strict fitness plan. Thanks!

    Reply
  65. Nancy says

    October 1, 2016 at 12:35 pm

    Making this now. I always baked my squash in the oven, cut and seeded, but I followed the direction that came on the squash : so much easier.
    microwave whole for 1 minute
    Carefully cut in half, remove seeds and membrane
    Place cut side down in dish with 1/4-1/2 cup water
    Microwave about 12 min or when done.
    I stuck a fork in skin after 12 min and it was perfectly done
    When cool enough shred. I held it with a pot holder when still hot.

    Reply
  66. Ruth says

    January 8, 2017 at 7:39 pm

    I found a recipe using spaghetti squash that is really easy and turns out perfect. Cut the squash in half and clean out seeds with a melon baller or grapefruit spoon. Put half side flesh side down in the microwave, no water. Loosely cover with a piece of paper towel. Microwave on high for 10-12 minutes or until flesh is tender. Let it sit flesh side down for 5 minutes. Scrape out the flesh with a for into strands. So easy and so good. I can’t wait to try your recipe tomorrow.

    Reply
  67. Becky says

    March 2, 2017 at 11:54 am

    I must disagree with you – I don’t think spaghetti squash is anything like spaghetti!!! Although I must say I do love it, and this recipe looks ah-maz-ing!! I have a spaghetti squash sitting on my counter right now, and I think this will be how I cook it!! MMM!

    Reply
  68. Best Electric Knife says

    June 5, 2017 at 2:16 am

    We love spaghetti squash! I usually just microwave it and serve with a little butter and salt. That lets the yummy flavor of the squash come through, plus it’s super easy! Thanks a lot for sharing such a fantastic post.

    Reply
  69. Katie says

    January 29, 2018 at 9:57 pm

    This was soooo good! I added frozen peas, I think it goes well with the sweetness of the spaghetti squash. FYI leftovers are nearly as good!

    Reply
    • Hugs & Cookies xoxo says

      January 29, 2018 at 10:07 pm

      sooo glad!!!

      Reply
  70. Nichole says

    July 19, 2018 at 9:28 pm

    This is my favorite recipe. Thank you it is so yummy

    Reply
    • Hugs & Cookies xoxo says

      July 22, 2018 at 11:44 am

      YAY!

      Reply
  71. JCoop says

    February 25, 2019 at 11:32 am

    Those of you that are a fan of the microwave speedy method – I poke it whole and microwave for five minutes before I cut it lengthwise and clean out the seeds. It makes cutting it MUCH easier! I’m going to try this with Canadian bacon (because it’s much tastier than turkey bacon), and eggbeaters. No skimping on the parm, though 🙂
    Thanks for sharing!

    Reply
  72. Judy Grantham says

    November 14, 2019 at 4:12 pm

    What an awesome dish! I cannot wait for my husband to taste this! I love spaghetti squash anyway, but there will be no leftovers with this one!

    Reply
    • Hugs & Cookies xoxo says

      November 14, 2019 at 8:35 pm

      yay!! enjoy!

      Reply

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