Spaghetti Squash Carbonara


  • 1 large Spaghetti Squash
  • 1 pkg Ungers Farmer Sausage Pizza Topping
  • 1 tablespoon olive oil
  • 1 large green pepper (or other colour of choice), chopped
  • 1 onion, chopped
  • 2 tablespoons garlic
  • 1/2 cup whole milk or heavy cream
  • 1 egg
  • 1/2 cup parmesan
  • Salt and pepper to taste
  • 1 tablespoon fresh parsley (divided – ½ for topping)
  • 1 tablespoon dried basil
  • 1/2 cup shredded cheese of choice for topping


  • Preheat the oven to 375 F
  • Slice the spaghetti squash in half lengthwise. Remove the seeds. Place on a lined baking sheet. Brush the inside of squash with olive oil. Bake for about 35-40 minutes, until a fork can easily pierce the skin.
  • Meanwhile, heat olive oil in a large pan over medium-high heat. Sauté the garlic, onion and pepper approx. 10 minutes.
  • Add the farmer sausage pizza topping and seasonings, saving some parsley to garnish on top. Cook for an additional 10 minutes.
  • Whisk milk, egg, and parmesan in a separate bowl and set aside.
  • When the spaghetti squash is done baking, use a fork to pull the “noodles”. While they are still very hot, stir in the egg, parmesan and milk mixture and combine gently to COOK the eggs and make a creamy sauce.
  • Then add the farmer sausage mixture. Mix well within the squash shell.
  • Garnish with fresh parsley and additional parmesan cheese if desired. You can return to the oven for just a few minutes to melt the cheese.