Spaghetti Squash Carbonara
Spaghetti Squash Carbonara is a delicious, low-carb twist on the classic Italian dish. This comforting bowl features tender strands of spaghetti squash, crispy turkey bacon, and a creamy sauce made with eggs and parmesan. Perfect for keto dinners, this recipe brings rich flavors and satisfying textures without the carbs of traditional pasta.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 lbs spaghetti squash (about 2 small or 1 large)
- 2 egg yolks (room temperature)
- 2 eggs (room temperature)
- 4 oz parmesan cheese (finely grated)
- 12 oz turkey bacon (roughly chopped)
- 3 cloves garlic (minced)
- 1/2 tsp kosher salt
- Chopped parsley (for serving)
Instructions
- Preheat oven to 400°F. Optionally line a baking sheet with parchment paper.
- Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on the baking sheet. Bake for 30-45 minutes until tender.
- After cooling slightly, shred the squash into strands using a fork.
- In a bowl, whisk together eggs, yolks, and parmesan until fully combined.
- In a skillet over medium heat, cook turkey bacon until crispy (5-7 minutes). Add garlic and sauté until fragrant. Toss in spaghetti squash and salt until heated through.
- Remove from heat; use tongs to mix in the egg mixture slowly.
- Serve garnished with parsley and additional parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 932mg
- Fat: 32g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 275mg
Find it online: https://savorysofia.com/spaghetti-squash-carbonara/