Keto Spaghetti Squash Carbonara
This Keto Spaghetti Squash Carbonara recipe is a low-carb twist on the classic Italian dish. It's creamy, flavorful, and perfect for a satisfying weeknight dinner.
Ingredients
- 1 medium spaghetti squash
- 6 slices of bacon, chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side down on a baking sheet. Bake for 30-40 minutes or until the squash is tender.
- While the squash is baking, cook the chopped bacon in a large skillet over medium heat until crispy. Add the minced garlic and cook for an additional 1-2 minutes. Remove from heat and set aside.
- In a small bowl, whisk together the eggs and Parmesan cheese. Set aside.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into "spaghetti" strands. Add the spaghetti squash to the skillet with the bacon and garlic. Place the skillet back on low heat.
- Pour the egg and cheese mixture over the spaghetti squash and quickly toss everything together to coat the strands. The residual heat will cook the eggs and create a creamy sauce. Be careful not to scramble the eggs.
- Season with salt and black pepper to taste. Garnish with fresh parsley and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Carbohydrates
- 10g
- Protein
- 15g
- Fat
- 25g
Supplies
Baking sheet Skillet Whisk Small bowl
Tools
Fork
Serving suggestions
Serving suggestions: Serve with a side salad or steamed vegetables for a complete meal.
Tips & tricks
Tips: Be sure to toss the spaghetti squash quickly with the egg and cheese mixture to create a creamy carbonara sauce without scrambling the eggs.
Cost
$12