Teresa's Recipes
Keto Spaghetti Squash Carbonara
Experience a delightful low-carb twist on the beloved classic Italian carbonara with this Keto Spaghetti Squash Carbonara. Instead of traditional pasta, we use roasted spaghetti squash, creating a light yet satisfying dish that boasts the rich flavors of crispy bacon, creamy sauce, and a hint of garlic. This dish is perfect for a cozy dinner or impressing guests with your culinary skills while keeping your carb count in check. The origins of carbonara date back to mid-20th century Rome, where it was traditionally made with guanciale, eggs, and Pecorino Romano cheese. Our version stays true to the spirit of carbonara while offering a healthier alternative.
Ingredients
- 1 medium Spaghetti squash
- 6 slices, chopped Bacon
- 3 large Eggs
- 1 cup, grated Parmesan cheese
- 1/2 cup Heavy cream
- 2 cloves, minced Garlic
- 1/4 cup, chopped (for garnish) Fresh parsley
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 25g
- Carbs: 8g
- Protein: 15g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, heat a skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes. Once done, remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
- In a mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, heavy cream, salt, and pepper until well combined.
- Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands that resemble spaghetti.
- Add the spaghetti squash strands to the skillet with the cooked bacon, and pour the egg mixture over the top. Stir to combine.
- Cook over low heat, stirring constantly for about 2-3 minutes, until the mixture thickens slightly and the eggs are cooked but still creamy. Avoid high heat to prevent scrambling the eggs.
- Remove from heat and garnish with chopped fresh parsley before serving.
Tips
- Feel free to add in some sautéed mushrooms or spinach for added flavor and nutrition.
- For a bit of heat, consider adding a pinch of red pepper flakes to the egg mixture.
- If you want to enhance the flavor even further, use a blend of Parmesan and Pecorino Romano cheese.