Spaghetti Squash Carbonara Recipe (Low Carb, Gluten-Free) (2024)

FAQs

Which ingredient should never be used in traditional carbonara? ›

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

Spaghetti squash is a good option for keto and low carb diets, but some moderation is required. 1 cup of cooked spaghetti squash has 10g of carbs and 2.2g of fiber, so it's a little higher in carbs than summer squash like zucchini. So it's good to be mindful of how much you consume in one sitting.

Squash is a low calorie food and has a high water content, being approximately 95% water. It is a great source of complex carbohydrates and fiber.

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it may aid weight loss and digestive health. Try roasted spaghetti squash as a low carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats.

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

Whisk Like You Mean It

You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.

Spaghetti contains on average about 200 calories and 42 grams of carbohydrates per serving (2 ounces). However, spaghetti squash contains only 70 calories and around 17 carbohydrates per serving. A serving of spaghetti squash is about 4 ounces, and one spaghetti squash serves four people.

That's a long time, but it would be a mistake to use spaghetti squash once it's started going bad. Some small unsavory spots can be cut away, but you'll want to toss the squash if it feels mushy, soft, or hollow.

Since one cup of spaghetti squash contains 8 net carbohydrates (that is, 10 grams of total carbs minus 2 grams of fiber), it can be considered a low-carb or keto food.

Because of the appearance of spaghetti squash, you might assume that it is rich in fiber. It has over 2 grams per serving, which is more than regular pasta but not as much as many other vegetables. Fiber in the diet contributes to colon health by increasing the regularity of bowel movements.

What are the best low carb vegetables? ›

Some vegetables with the lowest amount of carbohydrates include mushrooms, zucchini, cauliflower, lettuce, kale, and cucumbers.

Does the spaghetti squash have any downsides? According to Czerwony, the only real downside of the spaghetti squash is if you have an allergy. “Unless you have an allergy, it's high in fiber and essential vitamins while being low in calories and carbs,” she says.

A look into essential Vitamins & Minerals, shows that Zucchini Pasta outdoes Spaghetti Squash on every one, except for Niacin, Pantothenic Acid, Calcium and Selenium. Information found from SELF's Nutrition Data calculator.

Spaghetti squash is a low-carb pasta substitute

Spaghetti squash has lots of fiber, making it among the best veggies for people with diabetes. This large amount of fiber causes a slow release of sugars into your body after you eat, which lowers your overall blood sugar.

The ingredients are simple—just spaghetti (or another long pasta), and the carbonara is made with pancetta or bacon, eggs, Parmesan, a little olive oil, salt and pepper. The silky carbonara sauce is created when the beaten eggs are tossed with the hot pasta and a little fat from the pancetta or bacon.

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.

A mixture of Pecorino and Parmigiano Reggiano, and a few drops of extravirgin olive oil to help rebdring the guanciale are allowed. Why don't traditional pastas use cream? The reason is that cream isn't used in Italian pasta dishes is that it can be overpowering.

Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine. You can either make a carbonara, or the same dish with added garlic (just don't call *that* carbonara, it's not).