Keto Spaghetti Squash Carbonara Recipe

Enjoy a guilt-free version of carbonara with this keto spaghetti squash carbonara recipe. With crispy bacon, creamy sauce, and tender spaghetti squash, this dish is sure to satisfy your cravings while keeping you on track with your low-carb diet.

Ingredients

• 1 medium spaghetti squash
• 6 slices bacon, chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place cut-side down on the baking sheet. Bake for 30-40 minutes until tender.
3. While the squash is baking, cook the bacon in a skillet over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pan.
4. Add garlic to the bacon fat and sauté for 1-2 minutes until fragrant.
5. In a bowl, whisk together Parmesan cheese and eggs until combined.
6. Once the spaghetti squash is cooked, scrape the flesh with a fork to create 'noodles'.
7. Add the spaghetti squash 'noodles' to the skillet with the garlic and bacon fat, and toss to combine.
8. Pour the egg mixture over the squash and toss continuously until the eggs thicken and create a creamy sauce.
9. Season with salt and pepper to taste, then sprinkle crispy bacon on top.
10. Garnish with fresh parsley and serve hot.
11. Enjoy your keto spaghetti squash carbonara!

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