Spaghetti Squash Carbonara
This keto spaghetti squash carbonara recipe with heavy cream and parmesan cheese is a keto-friendly, low-carb, gluten-free version of the Italian favorite.
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 4 cups 1x
Scale
Ingredients
- 4 slices bacon
- 1 large spaghetti squash
- 4 cloves garlic , minced
- 1 whole large egg
- 1 egg yolk
- 1/4 cup heavy cream or coconut cream
- 3/4 tsp each sea salt
- ¼ teaspoon black pepper
- 1/4 cup grated parmesan cheese
- Chopped fresh parsley (for garnish)
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Carefully slice the spaghetti squash in half length-wise and remove the seeds. Place on baking sheet, cut side down. Bake for about 35-40 minutes until a fork can easily pierce the skin.
- While squash is cooking, add bacon to a large skillet set over medium heat. Cook for 2-3 minutes until crispy. Reduce heat and add garlic.
- Whisk in heavy cream, parmesan cheese, egg and egg whites in a small bowl.
- When squash is done baking, remove from oven and pull “noodles” out and add to your pan. Stir in cream mixture. Remove from heat and garnish with freshly parsley and extra parmesan cheese if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 227
- Fat: 17g
- Carbohydrates: 6g (5g net)
- Fiber: 1g
- Protein: 13g
Keywords: keto spaghetti squash carbonara
Find it online: https://perfectketo.com/keto-spaghetti-squash-carbonara/