Keto Spaghetti Squash Carbonara – a delicious recipe with bacon, garlic, eggs, Parmesan cheese, parsley, salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
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.
227
kcal
Calories
16
g
Fat
2
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 spaghetti squash, halved and seeded, 3 slices bacon, 1 teaspoon minced garlic, 2 eggs, and more.
Yes, Keto Spaghetti Squash Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
