Here is a 30-minute, primal-friendly, low-carb version of Spaghetti Amatriciana, made with spaghetti squash instead of pasta.

Spaghetti Squash Amatriciana | 30 minutes, low-carb and primal | Healthy Seasonal Recipes

Why You’ll Love This Recipe For Spaghetti Squash with Amatriciana Sauce

The Bucatini Amatriciana we had on a recent trip to Italy was unforgettable. It blew us away with its flavorful simplicity. The rich slow cooked and salty pork flavor, the hit of hot pepper, the thick tomato sauce cooked right into the al dente noodles. The sharp Pecornio! Total perfection!

Today, I decided it would be a fun twist to serve the sauce with spaghetti squash instead of pasta.

Recipe Highlights

  • The recipe is made with grocery store staples. No special trip to the meat market to find guanciale.
  • The sauce is quick cooking and very simple to prepare!
  • I cooked the spaghetti squash in the microwave so the whole meal comes together in only 30 minutes!
  • Much lower in carbs and calories than semolina or wheat pasta.

Ingredient Notes

Spaghetti Squash Amatriciana | 30 minutes, low-carb and primal | Healthy Seasonal Recipes
  • Spaghetti Squash: You’ll need one large squash, halved, seeded and roasted
  • Bacon: Uncured bacon is the best but you could also use pancetta
  • Extra-virgin olive oil: Since this is an Italian-style recipe I would recommend sticking with olive oil
  • Other veggies: Crushed tomatoes and onion for the sauce
  • Seasonings: Salt, chopped parsley and red pepper flakes
  • Cheese: Pecorino or Parmesan grated over top

How to Make This Spaghetti Squash with Amatriciana Sauce

Step 1: Prep spaghetti squash

Place the spaghetti squash in a 9×11-inch baking dish, cut side down. Pour one cup of water into the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap.

Step 2: Microwave spaghetti squash

Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.

Step 3: Cook bacon

Meanwhile, place bacon in a large skillet and set over medium heat. Cook, stirring often until the bacon is browned and crispy, 6 to 8 minutes. Remove the bacon from the skillet with a slotted spoon and transfer it to a paper towel-lined plate. Pour the fat off into a dish or can.

Step 4: Cook onion

Return the skillet to medium heat, and add oil and red pepper flake. Heat for about 20 seconds. Add onion, and stir to coat with the oil and pepper flake. Continue cooking, stirring occasionally, until the onion is softened and starting to brown, 5 to 7 minutes.

Step 5: Simmer tomato sauce

Add tomatoes and salt and bring to a simmer, stirring often. Simmer until the sauce has thickened slightly, about 5 minutes.

Step 6: Add squash to sauce

When the squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Add the squash and the reserved bacon to the sauce and simmer for one minute.

Step 7: Garnish & serve

Serve the spaghetti squash topped with pecorino and parsley.

Spaghetti Squash Amatriciana | 30 minutes, low-carb and primal | Healthy Seasonal Recipes

FAQs and Expert Tips

Can this sauce be used with other types of “pasta”?

Yes absolutely. If you want the sauce but not the spaghetti squash, you could add regular wheat pasta or zucchini noodles instead.

What’s the right way to cook bacon in a skillet?

You want to add the bacon to a cold skillet so that the fat renders off during the cooking process and coats the pan. This prevents the bacon from sticking to it! Also, remember not to overcrowd the skillet as it will prevent even browning.

Can this recipe be made ahead?

The sauce can be made a day in advance and stored in an airtight container until ready to use. The squash can also be roasted a day in advance. Once ready to serve, combine the sauce and scraped out spaghetti squash in the skillet and simmer to heat.

How do I store this dish?

You can store this spaghetti squash recipe in an airtight container in the fridge. It’ll stay good for 3 to 4 days.

What other sauces go with spaghetti squash?

Spaghetti Squash Amatriciana | 30 minutes, low-carb and primal | Healthy Seasonal Recipes

More Easy Pasta Recipes to Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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a plate of spaghetti squash with red sauce and cheese

Spaghetti Squash with Amatriciana Sauce


  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

This spaghetti squash with amatriciana sauce is a 30-minute version of Spaghetti Amatriciana. This recipe is paleo and low-carb!


Ingredients

Units Scale
  • 1 large spaghetti Squash, cut in half lengthwise seeds scooped out
  • 6 slices bacon, diced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon red pepper flake, or to taste
  • 1 medium sweet onion, finely diced
  • 1 28ounce can crushed tomatoes
  • 3/4 teaspoon salt
  • 1 cup freshly grated pecorino cheese, or Parmesan
  • chopped parsley, if desired

Instructions

  1. Place spaghetti squash in a 9 by 11 baking dish, cut-side down. Pour one cup water in the pan. Cover with a layer of parchment or wax paper. Cover with plastic wrap.
  2. Microwave until the spaghetti squash pulls apart into tender threads when tested with a fork, 16 to 20 minutes.
  3. Meanwhile, place bacon in a large skillet and set over medium heat. Cook, stirring often until the bacon is browned and crispy, 6 to 8 minutes. Remove the bacon from the skillet with a slotted spoon and transfer it to a paper towel lined plate. Pour the fat off into a dish or can.
  4. Return the skillet to medium heat, and add oil and red pepper flake. Heat about 20 seconds. Add onion, and stir to coat with the oil and pepper flake. Continue cooking, stirring occasionally, until the onion is softened and starting to brown, 5 to 7 minutes.
  5. Add tomatoes and salt and bring to a simmer, stirring often. Simmer until the sauce has thickened slightly, about 5 minutes.
  6. When squash is tender, carefully remove the cover, and transfer the squash to a cutting board with tongs. Scrape spaghetti squash out of the shell with the forks. Add the squash and the reserved bacon to the sauce and simmer one minute.
  7. Serve the spaghetti squash topped with pecorino and parsley.

Notes

Cooking Tip: You want to add the bacon to a cold skillet so that the fat renders off during the cooking process and coats the pan. This prevents the bacon from sticking to it! Also remember not to overcrowd the skillet as it will prevent even browning.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 cups
  • Calories: 362
  • Sugar: 12 g
  • Sodium: 958 mg
  • Fat: 26 g
  • Saturated Fat: 8 g
  • Carbohydrates: 23 g
  • Fiber: 5 g
  • Protein: 14 g

Keywords: amatriciana sauce