Vegan Spaghetti Squash Carbonara & Shiitake Bacon

13 80 488
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 10 min 4
Vegan Spaghetti Squash Carbonara & Shiitake Bacon
Health Highlights


1 dash Black pepper (for carbonara sauce)
1/2 tsp Black pepper
1/4 tbsp Extra virgin olive oil (for carbonara sauce)
1/4 cup Extra virgin olive oil
3 clove(s) Garlic (minced, for carbonara sauce)
1/4 cup Parsley, fresh (chopped, for garnish)
1 1/2 tsp Sea Salt
1 1/2 tsp Sea Salt (for carbonara sauce)
454 gm Shiitake mushrooms, raw
1 squash Spaghetti squash
397 gm Tofu, regular, soft (for carbonara sauce)
2 tbsp Water (for carbonara sauce)
1 large Yellow onion (chopped, for carbonara sauce)


Preheat oven to 450 degrees and line baking dish with aluminum foil or parchment paper. Cut spaghetti squash in half using chef's knife and scrape out the seeds with a fork. Place squash face down and bake for 30-40 minutes until fully cooked. Scrape out the spaghetti squash with a fork and place in a bowl.

Preheat oven to 375 degrees. Toss mushrooms with oil, salt, and pepper on baking sheet. Bake for 30 minutes turning frequently with a spatula until crisp.

Heat olive oil on skillet over medium heat and cook onion and garlic until soft and browned. Remove from heat.

In blender, combine the onion, garlic, tofu, water, lemon juice and salt. Blend on high until creamy consistency. Should be around 2 minutes. Let the sauce sit for about 5 minutes to allow to thicken.

Add the sauce to the spaghetti squash and top with the shiitaki bacon and parsley garnish.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 488
Calories from fat 236
Calories from saturated fat 27.7
Total Fat 26.2 g
Saturated Fat 3.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 15.0 g
Cholesterol 0
Sodium 1882 mg
Potassium 1068 mg
Total Carbohydrate 45 g
Dietary Fiber 8.8 g
Sugars 4.8 g
Protein 22.2 g

Dietary servings

Per Portion

Meat Alternative 0.7
Vegetables 12.1

Energy sources


Meal Type(s)