Spaghetti Squash Carbonara Bake

Originally published on January 4th, 2016, at
Republished at on March 8th, 2017.
Added to on October 31st, 2017.


Spaghetti Squash Carbonara Bake
Spaghetti Squash Carbonara Bake

This is not a recipe. I don’t really do recipes, because they require things like measuring and patience. But a friend and neighbor asked for the recipe for this dish (which I totally made up on impulse one night when I had some leftover baked squash), and I thought that a list of loose instructions might be in my wheelhouse.

These are those instructions:

  1. Get a spaghetti squash. Wash it.
  2. Cut the squash in half around the middle. Not long-ways. Cutting spaghetti squashes long-ways is way too hard.
  3. Place the two pieces of squash, seed-side down on a cookie sheet. I like mine lined with aluminum foil for easy clean-up.
  4. Bake at 350° until it looks and smells done.
  5. Cook eight strips of bacon in a frying pan.
  6. Cut or crumble the cooked bacon into small pieces in a nice, deep, stoneware baking dish. Don’t burn your hands.
  7. Remove seeds from cooked spaghetti squash. Do whatever you want with these seeds, as long as what you want isn’t to put them in the baking dish.
  8. Add “meat” of the spaghetti squash to baking dish.
  9. Add six eggs to baking dish.
  10. Add about 5 ounces of shredded parmesan cheese to baking dish.
  11. If you have a jalapeño pepper on hand, dice that up and add it, too.
  12. Add salt, cracked black pepper, and heavy whipping cream.
  13. Stir everything up.
  14. Sprinkle grated (pizza-style, not shredded) parmesan cheese in a relatively thick layer across the top of the mixture.
  15. Bake at 350° until it looks and smells done.
  16. Serve and eat. Don’t burn your mouth.