Here is a 30 minute, primal friendly, low-carb version of Spaghetti Amatriciana, made with spaghetti squash instead of pasta and bacon instead of Guanciale. And I have a Great Big Bacon Giveaway!

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

When we were in Italy last month, it was my younger daughter that ordered the best dish at every restaurant. Every meal we would try each other’s food and come to the conclusion that she had ordered the best meal out of all of us.

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

The funny thing is that she always ordered the most simple, basic recipes, yet they always seemed to be the most delightful.

The Bucatini Amatriciana she had on our first night in Florence was unforgettable. It blew us away in 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! Mmmm!

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

When I got home from our trip, and was thinking ahead to the fall, and the recipes I wanted to share here, I kept thinking about that Amatriciana in Florence. I decided it would be a fun twist to serve the sauce with spaghetti squash instead of pasta.

So to keep it simple and doable for a weeknight meal, I cooked the spaghetti squash in the microwave and made the sauce meanwhile. The whole thing came together in only 30 mintues. I also wanted to make sure that you wouldn’t have to make a trip to Eataly to make this, so instead of calling for the traditional Italian cured pork cheeks (Guanciale) that’s typically in Amatriciana, I used some American style bacon. Vermont bacon actually.

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

Speaking of Vermont Bacon… I have some for you! Like a giant box of it, and summer sausage and pepperoni and meat sticks!! Yeah giveaway time! Thank goodness you can’t see me embarrassing myself on the other side of the screen doin’ the meatstick dance! Check out the details for the giveaway below, prize provided by my buddies at Vermont Smoke & Cure! I heart them! Check ’em out on FB and Instagram.

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

The prize valued is $100 includes 4 packages uncured Vermont Smoke & Cure Bacon (2 of each flavor.) 2 uncured summer sausages, 2 uncured smoked pepperioni and 2 boxes of meat sticks. All of which is made with meat that is raised without antibiotics or added hormones.
a Rafflecopter giveaway

Do you always try what everyone else orders at restaurants?
Have you had Amatriciana sauce before?
What would you do with the bacon in this prize pack?

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spaghetti squash amatriciana
Rate this recipe
2 ratings

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 2 cups

Calories per serving: 362

Fat per serving: 26 g

Saturated fat per serving: 8 g

Carbs per serving: 23 g

Protein per serving: 14 g

Fiber per serving: 5 g

Sugar per serving: 12 g

Sodium per serving: 958 mg

spaghetti squash amatriciana

This low-carb version of Spaghetti Amatriciana will blow you away in its flavorful simplicity! Ready in 30 minutes and primal friendly!


  • 1 large spaghetti Squash, cut in half lengthwise seeds scooped out
  • 6 slices bacon, diced
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon red pepper flake, or to taste
  • 1 medium sweet onion, finely diced
  • 1 28-ounce can crushed tomatoes
  • ¾ teaspoon salt
  • 1 cup freshly grated pecorino cheese, or Parmesan
  • chopped parsley, if desired


  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.

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