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Keto Spaghetti Squash Carbonara

Keto Spaghetti Squash Carbonara

Cost $10, save $8

Source: Recommended by CookPal

  • 50 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 1 spaghetti squash, halved and seeded

  • Meat

    • 🥓 3 slices bacon

  • Spices and Seasonings

    • 🧄 1 teaspoon minced garlic
    • 🧂 Salt to taste
    • Ground black pepper to taste

  • Eggs and Dairy

    • 🥚 2 eggs
    • 🧀 ¼ cup grated Parmesan cheese

  • Herbs

    • ¼ cup chopped parsley

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

301

Calories

  • 18
    Protein
  • 26
    Carbs
  • 16
    Fats

💡 To save time, bake the spaghetti squash the night before and store it in the fridge.Serve the final dish in the empty squash shells for a fun and aesthetic presentation.Make sure to stir continuously when adding the eggs and Parmesan to avoid scrambling.You can substitute parsley with basil for a different herbaceous flavor.