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Spaghetti Squash Carbonara

Pasta Carbonara has been one of those recipes that I have been thinking about trying to lighten up forever, but have always been a bit gun shy. Between the raw egg, cheese, cream, and incredibly velvety texture of a true Carbonara, I wasn’t sure if it was one of those dishes that just shouldn’t be messed with. However my competitive nature got the best of me so I started testing recipes and fell in love with this one from Cooking Light. I decided to use spaghetti squash in place of traditional pasta because I love the taste of spaghetti squash with Parmesan cheese and pepper, but regular pasta would work as well. I also went the traditional route and used pancetta, but you could easily substitute in bacon. Happy eating.

Spaghetti Squash Carbonara
Servings: 2 servings
Serving Size: 1/2 recipe
Nutritional Info: 214.5 calories, 10.9 of fat, 15.8g of carbohydrates, 2.6g of fiber, 14.2g of protein
Weight Watchers® PointsPlus®: 7 *


  • 1 spaghetti squash
  • Cooking spray
  • 1/3 cup chopped Pancetta (vegetarians replace with 1/3 cup chopped sundried tomatoes)
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1/2 cup skim or low-fat milk
  • 3 tbsp grated fresh Parmesan cheese
  • 1 tbsp chopped fresh parsley
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup water, chicken, or vegetable broth, warmed
  • 1 large egg


  1. Cook the spaghetti squash using your preferred method. To quickly cook the squash, pierce it all over with a knife as if you were cooking a potato. Then place on a microwave safe plate for ten minutes. Feel it to see if you can squeeze it easily. If not, continue to cook in 30 second increments until it is very tender. Let cool and then cut in half and shred the spaghetti squash. Set aside. You can also roast it.
  2. Bring a medium skillet to medium high heat and coat with cooking spray. Add the Pancetta and cook for about 3 minutes or until just browned. Add the onion and garlic. Saute for another 3-4 minutes until lightly browned.
  3. Meanwhile in a small bowl whisk together the milk, Parmesan cheese, parsley, salt, and pepper.
  4. Add the spaghetti squash to the skillet. Pour over the cheese and milk mixture and toss to coat everything.
  5. In a small bowl gently whisk the egg and warmed chicken broth. Gently add the egg to the skillet and stir constantly. Cook for 4 more minutes until the sauce thickens. Season with salt and pepper if needed.

* Vegetarian version has only 5 P+, 172 cal, 7.5g fat, 17.9g carbs, 3.1g fiber, 9.9g protein

Adapted slightly from Cooking Light.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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6 Response to Spaghetti Squash Carbonara

  1. Lana on February 4, 2013

    Made this for supper tonight, using shirataki noodles instead of spaghetti squash. It was delicious! Thanks so much for another great recipe. I’ve been on WW for just over two weeks now and just about everything I’ve made has come from your site!

  2. Lori Dalley on February 8, 2013

    Hi Kristen
    When you say Parm Cheese, are you using the stuff in the Green Can or are you using fresh? I always wonder… Can not WAIT to try this… you know how crazy I am about the Spaghetti Squash Alfredo. Hubby actually bought Cauliflower and asked ME to make him some… wow. One note though: Frozen Cauliflower is NOT recommended. It just wasn’t as good as fresh. Thank you for your hard work and bringing this gem to us each week.

  3. Angela on February 12, 2013

    Just made this tonight. Amazingly tasty but had a problem with the sauce breaking. It was hard to stir with all the squash in the pan. Next time I’m thinking make the sauce, get it nice and thick then pull off the heat and fold in the squash.

  4. Christy on January 6, 2014

    Just wanted to give you RAVE reviews about all of the recipes, especially this one. I made it for my husband who hates squash and he absolutely loved it! It was so good. It tastes just like the noodle variety of carbonera. I’ve lost 15lbs so far with your amazing recipes. Thank you so much

  5. Bekah on January 19, 2015

    I made this tonight…. Very good! I added mushroom, onion, spinach, and fresh diced cherry tomatoes I also added a small amount of milk in the egg mixture. Will become a regular in my household now 👍


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