Are you ready for you mind to be blown? This carbonara will do that to you, and its so good that I almost want you to just skip down to the recipe. (which you can……I guess) 😉


The secret to this carbonara is steaming your onions. Yup that’s right steam them bad boys!  I cut them into ribbons almost making them “noodle” like, then added them to the spaghetti squash at the end. When you steam them, the onion becomes sweet and they actually retain their form better than if you were to saute them, so you can get fancy and twirl it around a fork!!





Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour


  • 2 spaghetti squash, sliced in half
  • 1 yellow onion, sliced into ribbons
  • 5 strips of bacon, chopped
  • handful of spinach
  • 1/4 c canned coconut milk (I like Thai Kitchen)
  • 2 eggs
  • drizzle of oil (for squash)
  • 1 tsp garlic powder
  • salt and pepper to taste
  • parsley (fresh or dried) as garnish


  1. Preheat oven to 400 degrees.
  2. While oven is preheating, slice spaghetti squash in half, clean out seeds and drizzle oil on the inside. Place flesh side down on a baking dish and bake for 40-45 min.
  3. Cut you onion into long ribbons and put into a steam basket over boiling pot of water. Cover and let steam for 10 min or until onions are translucent and the sharp onion flavor has mellowed out.
  4. While onions and squash is cooking away, cut up bacon into pieces and cook up. Once done, remove and place on a paper towel to soak up grease.
  5. Take a small bowl and whisk 2 eggs with the coconut milk. Set aside
  6. Once squash is done take a fork and pull the strands off of the skin.
  7. Put into a bowl along with the onion ribbons.
  8. While spaghetti squash and onions are still hot, slowly pour the egg mixture into the bowl, stirring the whole time. This will help so that the eggs don't scramble.
  9. Add in bacon, spinach, garlic powder, salt and pepper and toss to combine.
  10. Garnish with parsley and enjoy


You may not need to use the whole egg mixture. Stop pouring once it looks nice and creamy.

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This fed all 7 of us with no leftovers. I wish I had made more because my kids all wanted seconds of it and my husband is ALWAYS starving!



Whole30: yes

Paleo: yes



  1. Tricia says:

    I don’t understand #6 and #8….. 6 says let squash cool and 8 says…. While squash is still hot…….. Need some clarification……

    Also they only had one squash at the store…… Do u think I could follow same recipe but only use I squash


    • Pretend it's a Donut says:

      Hi Tricia, you want the squash to cool so you can touch it lol. Sorry, I will fix to clarify. The “spaghetti” pieces will be hot still unless you let it sit for like an hour! Once you put it in the bowl, you are going to want to immediately drizzle the egg mixture over the top. So basically, don’t take remove the spaghetti pieces, then go walk away from the bowl for 10 min while you do something else. Lol.
      One squash will be OK. You may not need to drizzle all the egg mixture into it. When it looks creamy then I’d stop. Make sense? Any other questions let me know!

    • Pretend it's a Donut says:

      It’s in the ingredients. I like to add a big handful of it! It’s totally up to you though with how much you want. I like a lot, my husband on the other hand would do an itty bitty handful lol lol 🙂

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