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.
– 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
– 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.