Spaghetti Squash Carbonara

I really want to like spaghetti squash, I do. But I really don’t like it with marinara (or anything resembling marinara). I have found the solution! I made this dish for lunch today, and my mom and I agree that this is the best meal either one of us has had in a while. Mmmmm, bacon . . . Adapted very slightly from this recipe.


  • 1 spaghetti squash
  • 1/2 pound bacon
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 handful of walnuts, roughly chopped
  • Parmesan cheese to taste (optional)
  • Red Pepper flakes or black pepper, to taste (optional)


  1. Prepare the spaghetti squash according to the directions on the sticker. (Cut in half, scoop out the seeds, place two halves cut side down in a glass baking dish filled with about 1/4 inch water, cook in microwave on high for 7-10 minutes or in 400 degree oven for about 40 minutes.)
  2. Shred/scoop out squash with a fork and add it to your serving bowl.
  3. While the squash is cooking, start the “sauce.” Cut bacon into 1/2-inch strips (keep the long strips of bacon together and slice horizontally). Cook bacon over medium heat until it’s browned and add to your serving bowl. Remove 3/4 of the bacon grease and reserve for another use.
  4. Sauté the onion and garlic in the remaining bacon grease and cook until translucent. Add them to your serving bowl.
  5. Toss the walnuts into the pan and toast until slightly brown. Add them to the serving bowl. Add pepper and grated Parmesan cheese to taste.
  6. Serve immediately.

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