Keto Carbonara with Spaghetti Squash

Follow our step-by-step guide on how to make Keto Carbonara with Spaghetti Squash.

1. Step 1

   Start by preheating your oven to a cozy 400°F (200°C).

2. Step 2

   While that warms up, grab a baking sheet and line it with parchment paper.

3. Step 3

   Carefully place the spaghetti squash halves, cut-side down, on the sheet.

4. Step 4

   Pop them into the oven and let them bake for about 45 minutes, or until the skin feels tender and you can easily pierce it with a fork.

5. Step 5

   While the squash is roasting to perfection, take a large skillet and cook some bacon over medium-high heat until it’s nice and crispy—this should take around 5 to 10 minutes.

6. Step 6

   Once it’s done, transfer the bacon to a plate lined with paper towels to absorb the excess grease, but don’t toss that flavorful grease just yet! Let the bacon cool for a moment, then crumble it into bite-sized pieces.

7. Step 7

   When the squash is ready and cool enough to handle, use a fork to scrape out the flesh into delightful noodle-like strands and set them aside.

8. Step 8

   Now, back to that skillet with the reserved bacon grease—add the spaghetti squash noodles and minced garlic, cooking them over medium heat for about 2 minutes.

9. Step 9

   After that, lower the heat to keep things gentle.

10. Step 10

    In a small bowl, whisk together some eggs and grated Parmesan cheese until well combined.

11. Step 11

    Pour this creamy mixture into the skillet, stirring continuously for about 3 minutes until the sauce thickens just a bit.

12. Step 12

    Once you’ve achieved that perfect consistency, remove the skillet from the heat and fold in the crumbled bacon, chopped parsley, and a sprinkle of salt and pepper to taste.

13. Step 13

    Serve this delicious dish immediately and enjoy the delightful flavors of your homemade spaghetti squash creation!.