Keto Spaghetti Squash Carbonara

This spaghetti squash carbonara is a great low-carb recipe with the perfect combination of flavors thanks to bacon, eggs, and Parmesan cheese.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 301 Calories

Ingredients

• 2 eggs
• 1 teaspoon minced garlic
• salt and ground black pepper to taste
• 3 slices bacon
• 1 spaghetti squash, halved and seeded
• 0.25 cup grated Parmesan cheese
• 0.25 cup chopped parsley

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.

Step 2

Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.

Step 3

While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.

Step 4

Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.

Step 5

Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.