Indulge in a delicious keto-friendly twist on a classic Italian dish with our Spaghetti Squash Carbonara. This recipe swaps out traditional pasta for tender spaghetti squash, keeping your carb count low without sacrificing flavor. Perfectly balanced with crispy bacon, a creamy Parmesan sauce, and a hint of garlic, it's a guilt-free comfort food you'll love.
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Ingredients:
- 1 medium spaghetti squash
- 6 slices of bacon, diced
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Once cooked, use a fork to scrape out the spaghetti-like strands from the squash. Set aside.
In a large skillet, cook the diced bacon over medium heat until it becomes crispy. Remove the bacon from the skillet and drain on paper towels, leaving the bacon fat in the skillet.
In a medium bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth.
Add the minced garlic to the skillet with the bacon fat and sauté until fragrant, about 1 minute. Add the spaghetti squash strands to the skillet and toss to coat with the garlic and bacon fat. Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing continuously to prevent the eggs from scrambling. Stir in the cooked bacon pieces and season with salt and pepper to taste.
Divide the spaghetti squash carbonara among serving plates. Garnish with chopped fresh parsley and a little extra grated Parmesan cheese if desired.
Enjoy your delicious and keto-friendly Spaghetti Squash Carbonara!