Keto Spaghetti Squash Carbonara

Ingredients

• Spaghetti squash (1 medium)
• Bacon (6 slices, chopped)
• Eggs (3 large)
• Parmesan cheese (1 cup, grated)
• Heavy cream (1/2 cup)
• Garlic (2 cloves, minced)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3. 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.
4. 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.
5. In a mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, heavy cream, salt, and pepper until well combined.
6. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands that resemble spaghetti.
7. Add the spaghetti squash strands to the skillet with the cooked bacon, and pour the egg mixture over the top. Stir to combine.
8. 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.
9. Remove from heat and garnish with chopped fresh parsley before serving.