Name: Keto Spaghetti Squash Carbonara
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Spaghetti squash, halved and seeded - 1; Bacon - 3 slices; Minced garlic - 1 teaspoon; Eggs - 2; Grated Parmesan cheese - ¼ cup; Chopped parsley - ¼ cup; Salt and ground black pepper to taste - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Keto Spaghetti Squash Carbonara

1. Spaghetti squash, halved and seeded - 1

2. Bacon - 3 slices

3. Minced garlic - 1 teaspoon

4. Eggs - 2

5. Grated Parmesan cheese - ¼ cup

6. Chopped parsley - ¼ cup

7. Salt and ground black pepper to taste - ¼ cup

How to cook deliciously - Keto Spaghetti Squash Carbonara

1. Stage

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. Stage

Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.

3. Stage

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. Stage

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. Stage

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.