Spaghetti Squash Carbonara scratches the itch for pasta while remaining deliciously low carb. Spaghetti squash noodles are tossed in a rich and creamy sauce and then topped with crispy bacon and parmesan cheese for a meal that never fails to hit the spot.
If you love pasta as much as I do, spaghetti squash is going to be your new BFF!
You would never know looking at a spaghetti squash that the flesh would easily shred into noodle-like strands when you cook it.
It is one of my favorite low-carb and gluten-free pasta alternatives.
It has a mild, delicate flavor that readily absorbs the flavors it is cooked with, making it perfect for recipes like this Spaghetti Squash Carbonara.
Next time you are craving your favorite pasta dish, give this easy-to-make recipe a try.
Ingredients for Making Keto Spaghetti Squash Carbonara
- Spaghetti Squash: Pick a squash that is hard and feels heavy for its size. If you keep it in a dark place, it should stay fresh for about a month.
- Bacon: You can use your preferred type of bacon, but read the label to ensure that it does not have added sugar.
- Cream: I recommend using heavy cream, but if you are not keto you could substitute half and half.
- Eggs: Large eggs work best here. I used whole eggs, but if you would like to just use the egg yolk, eight egg yolks can be substituted.
- Parmesan: Use freshly grated parmesan for the fullest flavor
- Seasonings: Adjust the amount of seasonings to your liking.
Because spaghetti squash is already higher than many dishes in carbohydrates, I recommend serving this with a simple green salad with a zero-carb dressing. Or, you can use it as a side dish to keto grilled chicken.
Frequently Asked Questions
Allow the squash to cool. Using a clean dish towel, hold the squash over a bowl and use a fork to scrape the flesh into “noodles”.
While most winter squashes are not keto-friendly, spaghetti squash is a bit lower in carbs than others. It is a nutrient-dense food, and a great source of fiber, vitamin B6, and vitamin C.
A one cup serving of cooked spaghetti squash had 10 grams of carbs and 2.2 grams of fiber.
So, with 7.8 grams of carbohydrates per cup, it is something that can be enjoyed in moderation.
You can store this low-carb spaghetti squash carbonara in the refrigerator for up to three days. I recommend reheating it in a skillet or in the oven.
You can freeze leftovers, but the cream sauce will separate a bit. Additionally, you can expect the squash to have a softer texture.
How to Make Spaghetti Squash Carbonara
First, start by preheating your oven and linking a baking sheet with parchment paper.
Using a very sharp knife, slice the spaghetti squash lengthwise. (Be careful!)
Remove the seeds and place the squash on the prepared baking sheet with the cut side down.
Bake until tender, about 40 minutes.
Allow to cool slightly, and use a fork to scoop out the noodles.
In a large skillet, cook the bacon until it is crispy.
Remove the bacon from the skillet, and add the squash noodles and heavy cream.
In a large bowl, combine the eggs, half of the parmesan cheese, salt and pepper.
Tilt the pan sideways, and remove about two tablespoons of the cream from the skillet.
Whisk it into the egg mixture.
Reduce the heat and stir the egg mixture into the spaghetti squash.
Return the bacon to the pan, and top with the remaining cheese.
Enjoy all the flavors of pasta carbonara in a delicious low carb dish!
More Keto Recipes to Try
- Keto Chicken Spaghetti is pure comfort food that never goes out of style. You can make it on your stovetop or in your Instant Pot.
- For an easy casserole that the whole family is sure to love, give Keto Chicken Divan a try.
- Bacon Wrapped Jalapeno Popper Meatloaf is a satisfying meal that I turn to again and again.
- Keto Swedish Meatballs are so delicious. Serve them over spaghetti squash or palmini noodles, and be prepared for the family to thank you.
Spaghetti Squash Carbonara
- 1 large Spaghetti squash or 2 small
- 8 ounces bacon sliced
- 1 cup heavy cream
- 4 eggs beaten
- 1 cup grated parmesan divided
- Salt and pepper to taste
- For garnish optional: fresh parsley and grated parmesan
- Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Slice the spaghetti squash lengthwise and remove the seeds. Place on the baking sheet with the cut side down. Bake for about 40 minutes, until tender.
- Allow the squash to cool slightly, and then use a fork to scoop out noodles.
- Cook the bacon in a large skillet over medium heat until crisp. Remove from the skillet and drain on paper towels.
- Add the squash “noodles” and heavy cream to the skillet and toss to combine.
- In a large bowl, beat together the eggs, half of the parmesan, salt, and pepper. Remove 2 tablespoons of the cream from the skillet and whisk into the egg mixture.
- Turn the heat to medium-low.
- Stir the egg mixture into the spaghetti squash until creamy.
- Return the bacon to the pan and top with the remaining cheese.
- If you would like a creamier consistency, you can add additional cream to the pan.