Keto Spaghetti Squash Carbonara recipe

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Ingredients

1 spaghetti squash, halved and seeded
3 slices bacon
1 teaspoon minced garlic
2 eggs
¼ cup grated Parmesan cheese
¼ cup chopped parsley
salt and ground black pepper to taste

Nutrition Info

300.9 calories
carbohydrate: 26.1 g
cholesterol: 209.6 mg
fat: 15.5 g
fiber: 0.3 g
protein: 17.7 g
saturatedFat: 5.6 g
servingSize: -
sodium: 676.2 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

  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.

  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.

Recipe Yield

2 servings

Recipe Note

All the richness you love in carbonara without all the carbs! This recipe can easily be doubled. Serve in the empty squash shells for a fun presentation.

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