Winter is finally here. You need something warm and cozy tonight. This spaghetti squash carbonara is the perfect solution for your cravings.
It feels like a big hug in a bowl. You get all the comfort of pasta without the heavy carbs. It is fresh and filling for the whole family.
Why This Recipe Is a Winner
This dish is a total healthy reset for your week. It is packed with lean protein to keep you satisfied. The squash provides a lovely, tender texture.
You will love how simple the ingredients are. It is much lighter than traditional pasta. This recipe is budget-friendly and uses pantry staples. Your family won’t even miss the noodles.
Simple Method
Roasting the squash is the longest part of this meal. The rest of the steps move very quickly. You just toss everything in one skillet. It is beginner-friendly and very hard to mess up.
The secret is using the residual heat. This creates a silky, golden sauce every time. You can do this even on a busy night.
Ingredients You’ll Need
These ingredients are fresh and simple to find.
- 1 medium spaghetti squash (approx 3 lbs)
- 2 tablespoons extra virgin olive oil
- 4 ounces guanciale or pancetta, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup Pecorino Romano cheese, finely grated
- 2 cups cooked chicken breast, diced
- 1 teaspoon freshly cracked black pepper
- 0.5 teaspoon kosher salt
Step-by-Step
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise and remove seeds.
- Brush with olive oil and salt.
- Roast cut-side down for 40 minutes until tender.
- Whisk eggs, egg yolks, and Pecorino Romano until smooth.
- Sauté guanciale in a large skillet until crispy.
- Shred the cooked squash into strands with a fork.
- Add squash and chicken to the skillet with the guanciale.
- Toss over low heat for 2 minutes.
- Remove the skillet from the heat source immediately.
- Pour egg mixture over squash while tossing continuously.
- Season with extra black pepper and serve.
Best Ways to Enjoy It
Serve this warm in a large, shallow bowl. Top it with extra grated cheese and black pepper. It looks beautiful with a side of steamed broccoli.
You can also pair it with a light side salad. Set the table and enjoy this restaurant-quality meal at home. It is perfect for a quiet winter evening.
Storage & Reheating
Store any leftovers in an airtight container. They will stay fresh in the fridge for 3 days. Reheat the squash gently in a skillet over low heat.
Avoid the microwave to keep the sauce creamy. You can add a splash of water if needed. This makes a fantastic protein-rich lunch the next day.
Tips for Best Results
- Use room temperature eggs for a smoother sauce.
- Don’t skip removing the pan from the heat.
- Toss the squash constantly to prevent scrambled eggs.
- Use freshly cracked pepper for the best flavor.
- Roast the squash until just tender to avoid mushiness.
- Try using bacon if you cannot find guanciale.
- Grate your own cheese for a better melt.
Easy Flavor Ideas
- Add a pinch of red pepper flakes for heat.
- Stir in some fresh spinach at the end.
- Use Parmesan cheese if you prefer a milder taste.
- Add roasted garlic for a deeper flavor profile.
Common Questions
Can I use pre-cooked chicken?
Yes, rotisserie chicken works perfectly here. It saves a lot of time on busy nights. Just ensure it is warmed through in the pan.
How do I prevent watery squash?
Let the roasted squash sit for a few minutes. You can pat the strands with a paper towel. This keeps your carbonara sauce nice and thick.
I hope this warm bowl of carbonara brings comfort to your home. It is the perfect way to stay healthy during the cold winter months. Happy cooking!
— Katie Wood
Ingredients
- 1 medium spaghetti squash (approx 3 lbs)
- 2 tablespoons extra virgin olive oil
- 4 ounces guanciale or pancetta, diced
- 2 large egg s
- 2 large egg yolks
- 1 cup Pecorino Romano cheese, finely grated
- 2 cups cooked chicken breast, diced
- 1 teaspoon freshly cracked black pepper
- 0.5 teaspoon kosher salt
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise, remove seeds, brush with olive oil and salt, and roast cut-side down for 40 minutes until tender.
- In a medium bowl, whisk together the eggs, egg yolks, and grated Pecorino Romano until smooth.
- In a large skillet over medium heat, sauté the guanciale until the fat has rendered and the meat is crispy.
- Once the squash is cooked, use a fork to shred the flesh into strands and add them to the skillet with the guanciale.
- Add the diced chicken breast to the skillet and toss over low heat for 2 minutes to incorporate the fats.
- Remove the skillet from the heat source to prevent the eggs from curdling.
- Pour the egg and cheese mixture over the squash while tossing continuously until the residual heat creates a creamy emulsified sauce.
- Season with extra black pepper and serve immediately.
