Creamy spaghetti squash “carbonara” is a perfect fall pasta alternative that uses spaghetti squash “noodles”. Creamy paleo cashew sauce will give that extra creamy flavor and makes sure that all the carbs cravings are gone.
Pumpkin & Pasta ?!
If you would have told me to make a carbonara out of pumpkin eight years ago, then I would probably had a strange look on my face. That sounds so unreal to taste good. However, if you have already tasted my butternut pumpkin (squash) “carbonara” (recipe here), then you might love this spaghetti one as well.
The first time I learned about spaghetti squash when I read this article at the Kitchen. It explains perfectly the culinary alchemy behind this special pumpkin texture. Spaghetti squash has its name for a reason, and I believe it’s magical! It’s one of my favorite pasta alternatives together with zucchini noodles (zoodles) recipes (chicken recipe here are mushrooms one here).
Spaghetti Squash Carbonara with Cashew Sauce
Serve for 4
Preparation: 15 minute
Ready: 60 minutes
Nutritional information (per serving): 299,8 kcal, Protein 8,5 g, Net Carbs: 20 g, Fat: 20,7 g
- 1 spaghetti squash (about 6 cups of shredded & cooked “noodles”)
- 1/ 2 cup bacon (about 25 g, optional, leave it out when you are on a paleo diet or don’t eat it. You can replace it with smoked salmon)
- 1 small diced onion
- Cashew sauce: 100 g cup cashews (soak overnight or at least a few hours), 2 tbsp olive oil, 7-10 tbsp almond (or cashew) milk
- For seasoning: pink Himalayan salt, pepper, fresh or dry basil
- For serving: fresh basil (optional)
- Preheat the oven to 190° C/ 392° F.
- Slice the squash half length-wise and remove the seeds. Add some salt on top. Place it on a baking pan that is covered with baking paper (cut side down).
- Bake for about 40-45 minutes until you can easily use a fork to make spaghetti.
- For the creamy sauce, blend all the soaked cashews, olive oil, and cashew milk. Season with basil, salt & pepper.
- Heat the saucepan and cook the bacon until crispy (if you use it). Remove the bacon from the pan and crumble into bite-size pieces. Add diced onions and fry for few minutes. Set aside.
- Take the spaghetti squash out of the oven and use a fork to pull out the “noodles”.
- Add the creamy cashew sauce, onions and bacon. Mix well. Season with extra basil, salt & pepper when needed.
- Serve it with fresh basil. Enjoy!
Moses Brodin says
That actually looks delicious and I need one dish recipes like this so badly, with my energy levels. Thank you!!
Alisha Ross says
We’ve made spaghetti squash many times, but it’s never been as good as when we baked it this way. Thanks so much for the idea!