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Spaghetti Squash Carbonara

Total Time: 50 minutes
Course Dinner
Servings 2 dinner plates


  • 1 large spaghetti squash, sliced into 1 inch rings
  • 4 slices bacon, diced
  • 5 egg yolks
  • 1/4 cup plant based sour cream
  • 2 tbsp freshly cracked black pepper
  • 1 clove garlic, minced
  • sea salt
  • olive oil


  • Preheat oven to 400 F
  • Brush the squash rings with oil and salt and lay out evenly on two large baking sheets. Bake at 400 until tender and lightly browned.
  • Use a fork to separate the strands of squash from the peel and place them all on a large plate until ready to use.
  • Add the bacon to a large frying pan over medium heat and cook to render the fat and crisp the bacon. about 10 minutes.
  • Meanwhile, whisk together the yolks, sour cream, yeast, minced garlic, and half of the black pepper.
  • You should have a lot of bacon fat in the pan, but if you feel like it is too much, you can strain some of the fat. It should be between 2 and 4 tablespoons in the pan.
  • Add the squash to the pan with the bacon and bacon fat. Toss to combine and cook about 3 minutes.
  • Remove from heat and stir in the egg yolk mixture. Stir well in the hot pan to allow the eggs to cook slightly but not curdle and form a luscious sauce on the squash.
  • Serve and top with the additional black pepper and sea salt to taste.

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