Chicken Carbonara Spaghetti Squash Casserole

This Chicken Carbonara Spaghetti Squash Casserole is a great one-pan meal that's comforting and healthy! Packed with veggies, protein, and a delicious sauce.

Chicken Carbonara Spaghetti Squash Casserole

There are few things more satisfying than a heaping plate of warm pasta! This “pasta” dish is made with a spaghetti squash casserole base, chicken, spinach, bacon, and a pretty traditional carbonara sauce. Note that while this recipe follows the meal prep components of our Cook Once, Eat All Week Series (where we've pre-made the shredded chicken), you could absolutely make this dish with pan-friend or grilled slices of chicken.

Combine all the goodies and bake for one last opportunity for the flavors and textures to come together.

Chicken Carbonara Spaghetti Squash Casserole

Chicken Carbonara Spaghetti Squash Casserole

Chicken Carbonara Spaghetti Squash Casserole

Cook Once, Eat All Week

If you're new here, THIS POST is a great introduction to our Cook Once, Eat All Week series!

Here are the other recipes in our COEAW: Week 4 meal prep series:

  • Base Recipes of bulk-prepared shredded chicken, spaghetti squash, and spinach: click HERE!
  • Coming Soon: Balanced Breakfast Egg Cups Recipe
  • Coming Soon: Buffalo Chicken Spaghetti Squash Boats Recipe

Remember that if you don't want to wait to get the recipes for the rest of this series here on the blog, you can also get them in an eBook FOR FREE by clicking HERE (subscribing to my newsletter). The eBook for each week also includes shopping lists, extra reheating tips, bonus recipes, and other meal ideas.


Chicken Carbonara Spaghetti Squash Casserole


  • Author: Cassy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4


  • 1 medium spaghetti squash
  • 3 cloves garlic, thinly sliced
  • 4 strips bacon, sliced
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • Cream from one can of full-fat coconut milk (about 3/4 cup)
  • 6 egg yolks
  • 2 tablespoons fresh basil
  • 2 cups grilled or shredded chicken breast
  • 1, 10 ounce package frozen spinach, cooked and drained
  • Fresh chopped parsley, for garnish


  1. Cut the spaghetti squash in half, scrape out the seeds, and place it in a rimmed baking dish face-down with 1/4 cup of water. Bake at 375 F for 1 hour, or until soft. Once cooked, set aside until cool enough to handle. Once cooled, scrape the squash out into a large bowl.
  2. Add the bacon to a large pan over medium heat, cook for about 5 minutes until crisp, then remove the bacon. Add the garlic to the pan and sauté for 3-4 minutes, or until fragrant and browned. Add the spaghetti squash to the pan and toss with the garlic, salt, and pepper.
  3. In a medium-sized bowl, whisk together the solids from a can of full-fat coconut milk and 6 egg yolks. Add this mixture to the pan with the spaghetti squash, then add the basil, chicken breast, spinach, and half of bacon from earlier. Toss to combine.
  4. Bake at 375 F for 15 minutes, then remove from oven, garnish with parsley, the rest of the bacon, and serve!




9 Responses to “Chicken Carbonara Spaghetti Squash Casserole”

  1. #
    Kateposted January 23, 2018 at 12:23 pm

    Looks great. What do you typically do with the leftover egg whites? BTW – made your plantain pizza base the other night. What a great idea. Turned out really well and will become a regular in our house!
    Won’t be long until you will be looking into your daughter’s eyes 🙂

  2. #
    Kimposted January 24, 2018 at 3:01 pm

    Looks amazing! I’m confused though. In the post you say to bake one last time at the bit I don’t see that listed in the recipe. How long and what temperature? Thanks!!

  3. #
    Micheleposted January 24, 2018 at 8:47 pm

    I know this is probably a weird question but by using coconut cream can you taste the coconut in the finished dish? . This looks so good but I am not a fan of coconut flavor with savory. I am just curious, I would like to make this.
    Thank you.

  4. #
    Krista Borchardposted February 9, 2018 at 1:11 pm

    Excited to make this tonight! I notice the directions mention putting half of the bacon into the mixture, but I don’t see reference of what to do with the other half. Should all of the 4 slices go into the mixture?

  5. #
    Michelleposted October 2, 2018 at 7:33 pm

    This was delicious! My egg and coconut cream mixture curdled a bit when it hit the pan. Any idea what I could have done wrong?

    • #
      Jess Gaertnerposted October 9, 2018 at 9:55 am

      constant stirring can help that–more movement the better 🙂

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