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Keto Spaghetti Squash Carbonara
Keto Spaghetti Squash Carbonara
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Delicious low-carb spaghetti squash carbonara with flavorful bacon, eggs, and Parmesan.
Ingredients:
  • 1 spaghetti squash, halved and seeded
  • 3 slices bacon
  • 1 teaspoon minced garlic
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup chopped parsley
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the squash halves on the sheet, cut-side down.
  • Roast in the oven until the skin is fork-tender, approximately 45 minutes.
  • Cook the bacon in a large skillet over medium-high heat until crisp, for about 5 to 10 minutes. Transfer the cooked bacon to a paper towel-lined plate, keeping the bacon grease in the skillet. Crumble the bacon once it has cooled down.
  • Allow the baked squash to cool briefly until manageable. Use a fork to transform the flesh into noodle-like strands. Transfer the noodles and garlic into the skillet with the bacon grease. Sauté over medium heat for 2 minutes before lowering the heat to low.
  • In a small bowl, vigorously whisk together the eggs and Parmesan cheese. Pour the mixture into a skillet and stir constantly for 3 minutes. Take the skillet off the heat and fold in the cooked bacon, parsley, salt, and pepper. Serve promptly.

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