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Spaghetti Squash Carbonara

Spaghetti Squash Carbonara

A revamped version of spaghetti carbonara with a creamy cauliflower sauce. Your biggest decision here is whether to have it for brunch or dinner. I say both.


1 large spaghetti squash
8 slices of Perfect Peppered Bacon, crumbled or sliced
2 cups Cauliflower Alfredo Sauce
Cooking spray
4 large eggs
Salt and Freshly ground black pepper


1. Preheat oven to 400 degrees.

2. Place whole spaghetti squash on middle rack in oven and bake for 45 minutes. Remove squash and let it cool slightly. Cut open, scoop out seeds and using a fork, scrape squash out into a bowl.

3. Pour Creamy Cauliflower Alfredo Sauce over squash and lightly stir to combine. Cover and set aside.

4. Here’s how to make perfectly runny sunny side up eggs. Coat a medium skillet with cooking spray and heat over medium heat. Carefully crack eggs into skillet, sprinkle with salt and pepper, turn heat to medium-low and cover with a lid. (Covering them with a lid is important) Cook for about 5 minutes. Keep an eye on the eggs; as soon as the yolk is covered with a thin white film they’re done. Take them off the heat immediately.

5. Dish spaghetti squash onto four plates, top with an egg and scatter bacon on top.

I've written this recipe to serve four, with one egg and two pieces of bacon on top. Feel free to adjust the quantities of those ingredients to please yourself.  

If you haven't already made the bacon, you may cook that at the same time as the spaghetti squash.


Prep time: Cook time: Total time:
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Hi, I'm Olivia.  Welcome to The Sensuist! Here you will find great recipes, creative inspiration and permission to be audacious in the kitchen. Along the way you’ll discover quirky stories about traveling, entertaining, and adventures in the kitchen. The Sensuist is a place to take a deep breath, smile, laugh and savor life’s delicious moments. Email me at:
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