Keto Spaghetti Squash Carbonara recipe
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- 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
Nutrition Info
- 300.9 caloriescarbohydrate: 26.1 gcholesterol: 209.6 mgfat: 15.5 gfiber: 0.3 gprotein: 17.7 gsaturatedFat: 5.6 gservingSize: -sodium: 676.2 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Keto Spaghetti Squash Carbonara
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper, place squash on top, cut-side down.
Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
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.
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.
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.