Squash September: Spaghetti Squash Carbonara with Proscuitto & Peas

Well, guys & gals, it’s time for Round 3 of Squash September!

Today we’ll tackle a spaghetti squash dish that makes you forget all about that carb-filled pasta. Spaghetti squash may not be the same consistency as actual spaghetti, but it’s more or less the same shape—and it holds together pretty damn well. It even adds flavor to a dish! How about that? When’s the last time you had flavorful pasta?!  

 I concocted this recipe after realizing I had all of the ingredients in my pantry and fridge. Carbonara is a flexible dish, so feel free to add or take out anything below. The recipe below, though, tastes pretty darn good. I didn’t have milk to make my own alfredo sauce, so I just used canned. I’m also slightly obsessed with canned peas, but if you don’t like them, use fresh or frozen! See, this recipe is easy-peasy 😛

Also, if you find it difficult to cut a spaghetti squash (they roll all over the counter), I found a great tutorial here. It helped me out immensely!

See? Easy peasy squash cracking thanks to that tutorial.

Spaghetti Squash Carbonara with Prosciutto & Peas

  • 1 large spaghetti squash
  • 1 regular jar alfredo sauce (about 2 cups)
  • 6 strips of bacon, diced
  • 1/2 pound fresh mushrooms, diced
  • 1 (14.5 oz) can sweet peas, drained
  • 2 tsp. dried basil
  • 1/4 lb. thinly sliced prosciutto, diced
  • Freshly ground pepper 
  1. Preheat oven to 350 degrees. Cut spaghetti squash in half (see tutorial link above!), scoop out seeds, and place fleshy-side down in rimmed baking dish. Bake squash 45 minutes to an hour, or until squash flakes easily with a fork. Keep oven going at 350. 
  2. Meanwhile, in large saucepan, fry bacon until crisp over medium heat. Add mushrooms & basil, sauté 3-4 minutes or until mushrooms are cooked. Add peas, alfredo sauce & pepper. Cook, stirring occasionally, until heated through, 2-3 minutes. Remove from heat.   
  3. Scoop out squash strands with a fork and add to pot of Alfredo mixture. Pour squash/Alfredo mixture into 13×9″ baking dish. Top with diced prosciutto. Bake, uncovered, for 10-15 minutes or until bubbly. 

Topping off this dish by baking it for a while in the oven was brilliant. It all kind of melds together into this wonderful, creamy carbonara casserole. Spaghetti squash, I LOVE YOU!

One thought on “Squash September: Spaghetti Squash Carbonara with Proscuitto & Peas

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