Spaghetti Squash Chicken Carbonara

Prep Time: 10 min
Cook Time: 50 min
Serves: 2

The quintessential bacon and egg spaghetti dish with half the guilt. This recipe swaps pasta for roasted spaghetti squash for all the richness and flavour of a traditional carbonara without the heaviness.


1 medium spaghetti squash
1 tbsp (15 mL) olive oil
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
1 egg, lightly beaten
1 egg yolk
1/2 cup (125 mL) grated parmesan cheese, plus more for garnish
2 slices bacon, sliced
1 chicken breast, cut into 1” cubes
1 clove garlic, minced
4 tsp (20 mL) sodium reduced chicken broth
2 green onions, thinly sliced


1 Preheat oven to 400F. Trim ends of spaghetti squash and slice into 1-inch thick rings. Remove seeds. Brush both sides of rings with oil and sprinkle with salt and pepper. Roast until tender but not mushy, 25 – 30 minutes. Remove from oven and let cool on tray for 15 minutes before separating spaghetti strands, discard skin.
2 Stir egg and yolk with parmesan in a small bowl and set aside.
3 Cook bacon in a large sauce pan over medium heat until crisp, 8 -10 minutes. Using a slotted spoon, remove bacon to paper towel lined dish to drain. Reserve fat in pan and add chicken. Cook until golden and no pink remains, 6 - 8 minutes. 
4 Add garlic to pan and cook until fragrant, about 1 minute. Add bacon and spaghetti and toss to coat in bacon fat.
5 Heat broth and set aside.
6 Remove pan from heat and add in egg mixture, quickly stirring to thicken but not scramble. Stir in broth and green onions. 
7 Serve sprinkled with more parmesan cheese.