Servings: 2 servings
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour and 5 minutes
Ingredients
- 1 Spaghetti squash, halved and seeded
- 3 slices Bacon
- 1 teaspoon Minced garlic
- 2 eggs
- ¼ cup Grated Parmesan cheese
- ¼ cup Chopped parsley
- Salt and ground black pepper to taste
Instructions
- Preheat your oven to 400 degrees F (200 degrees C) to prepare. Place the squash on a baking sheet lined with parchment paper, cut side down, and bake for approximately 45 minutes until the skin can be easily pierced with a fork.
- As the squash bakes, cook the bacon in a large skillet over medium-high heat until it becomes crispy, which should take 5 to 10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate and reserve the grease in the skillet. Once the bacon is cool enough to handle, crumble it.
- After the baked squash has cooled, scrape the flesh into noodles using a fork. Next, add the noodles and garlic to the skillet containing the reserved bacon grease and cook over medium heat for 2 minutes. Then, reduce the heat to low.
- Whisk together the eggs and Parmesan cheese in a small bowl. Add this mixture to the skillet and stir continuously for 3 minutes. Finally, remove the skillet from the heat and stir in the cooked bacon pieces, parsley, salt, and pepper. Serve the dish immediately.
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Nutrition Facts
Calories: 301 kcal
Fat: 16g
Carbs: 26g
Protein: 18g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Spaghetti Squash Carbonara
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.