Spaghetti Squash Carbonara
A delightful twist on classic carbonara, featuring spaghetti squash for a healthy, low-carb alternative packed with flavors of bacon, chicken, and creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low-Carb, Paleo, Whole30
Ingredients
- 1 medium spaghetti squash, sliced in half lengthwise and seeds removed
- 8 pieces bacon, chopped into small pieces
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp Italian seasoning
- Sea salt and pepper (about 1/2 tsp each)
- 1 cup almond milk (or full-fat coconut milk)
- 1/2 cup chicken broth
- 2 tbsp arrowroot starch
- 1/2 tsp garlic powder (or substitute with 1 tbsp garlic oil)
- 1/2 tsp sea salt
- 4 cups spinach, chopped
- 1/2 cup pecorino romano or parmesan cheese (optional; omit for Whole30 and strict Paleo)
- Fresh parsley, chopped
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place open side down on the lined baking sheet. Bake for about 30 minutes until tender.
- Cook the bacon in a large skillet over medium heat until it starts to get crispy. Remove and set on a paper towel-lined plate, reserving the bacon grease in the pan.
- Add the chicken thighs to the skillet and season with half the Italian seasoning, salt, and pepper. Cook for about 6 minutes, then flip and cook for another 6 minutes until fully cooked. Remove from the pan and slice into thin strips.
- Whisk together the almond milk, chicken broth, sea salt, garlic powder, and arrowroot starch in a bowl. Set aside.
- Scoop out the spaghetti squash flesh and place it on the baking sheet, discarding the shells.
- Turn the heat on the skillet to low and stir in the almond milk mixture. Increase the heat as needed to bring the sauce to a low simmer, stirring frequently for 3-4 minutes until it thickens.
- Add the spaghetti squash noodles to the pan, mixing to coat them with the sauce. Stir in the chopped spinach and simmer for an additional 2-3 minutes until wilted.
- Combine the bacon and sliced chicken back into the pan, mixing all the ingredients.
- Serve warm, topped with cheese if desired and garnished with fresh parsley.
Notes
For a richer sauce, you can use heavy cream instead of almond milk. To make it vegetarian, omit the bacon and chicken and use vegetable broth.