Spaghetti Squash Carbonara

Spaghetti Squash Carbonara scratches the itch for pasta while remaining deliciously low carb. 

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.

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Ingredients

– 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.

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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.

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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.

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Turn the heat to medium-low. Stir the egg mixture into the spaghetti squash until creamy.

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Return the bacon to the pan and top with the remaining cheese.

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If you would like a creamier consistency, you can add additional cream to the pan.

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