Spaghetti Squash "carbonara" (Diabetic)

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

No, it's not a substitute for pasta. It doesn't taste anything like pasta but it's a very nice squash dish. It saves a great many calories and carbs over pasta. Diabetic diets can become rather boreing and I found this a very nice change. It says it will serve 6 and it might if you use it as small side dish servings. I got 3 dinner size serving from it.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F. Pierce the squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft.
  2. Remove from the oven and let stand for 5 minutes.
  3. Split the squash lengthwise; remove the seeds.
  4. Using a fork, shred the squash strands into a bowl.
  5. Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.


Most Helpful

I cheated on the recipe a little. The squash was cut in half, seeds removed and placed in a microwaveable dish with a touch of water. It was microwaved covered for 15 minutes. The squash was shredded with the fork and then tossed with the other ingredients and garnished with additional cheese. It was served with a sausage and pepper dish. Pasta it's not but it is a good squash dish, low in carbs and calories. Made for *Photo Swap*

PaulaG January 25, 2010

I went back and forth on how to best rate this recipe. As a dish it did not look very appealing. There is a lot of liquid that sort of pools at the bottom of the dish and the squash itself gets quite mushy. All that said, the taste is quite good. The savory-salty combination from the faux carbonara highlights the sweetiness of the squash and together it was very, very tasty and comforting. I was a little bit worried about cooking the egg and took a little precaution by heating the milk and using 1 or 2 tablespoons to temper the egg. To make this consistent with the WW Core program, I used Canadian bacon and counted points for the cheese. Thanks!

justcallmetoni November 17, 2006

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