This easy keto spaghetti squash carbonara is a creamy, low-carb twist on the classic Italian dish! It’s packed with crispy bacon, garlic, and parmesan for a rich, satisfying flavour. The spaghetti squash makes a perfect pasta alternative, and you can swap in cooked or canned peas for convenience. A quick and comforting meal for any night!
Ingredients Needed
- 1 large spaghetti squash
- 1 tbsp olive oil
- 3/4 cup (90g) bacon bits (cooked)
- 4 cloves garlic (minced)
- 1/2 cup (75g) green peas (raw or cooked; canned works in a pinch)
- 1 large egg
- 6 tbsp (90ml) heavy cream (double cream)
- 1/2 cup (50g) grated parmesan cheese
- Sea salt (to taste)
How To Make Low Carb Keto Spaghetti Squash Carbonara
- Preheat the oven: Set the oven to 375°F (191°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Place it cut side down on a lined baking sheet. Bake for 35–40 minutes, or until a fork can easily pierce the skin.
- Cook the bacon and garlic: Heat olive oil in a large pan over medium-high heat. Sauté the garlic and bacon bits for 2–3 minutes until sizzling.
- Add the peas: Stir in the green peas. If using raw peas, sauté for 3–5 minutes until they turn bright green. If using cooked or canned peas, proceed to the next step. Remove from heat.
- Prepare the sauce: In a bowl, whisk together the heavy cream, egg, and parmesan cheese.
- Combine everything: Once the spaghetti squash is cooked, use a fork to scrape out the “noodles.” While still hot, stir in the egg-parmesan mixture, then add the bacon mixture. Season with sea salt to taste.
- Serve and garnish: Sprinkle with extra parmesan cheese and fresh parsley if desired. Serve warm.
Recipe Tips
- Roast the squash cut-side down: This helps it cook evenly and keeps the strands from becoming too watery.
- Whisk the sauce well: Make sure the egg, cream, and parmesan are fully mixed to get a smooth, creamy sauce.
- Add the sauce while the squash is hot: The heat will gently cook the egg mixture, creating a silky carbonara sauce without scrambling the eggs.
- Use fresh garlic for better flavour: Freshly minced garlic gives a stronger, richer taste than pre-minced or powdered garlic.
- Crisp up the bacon for extra texture: Let the bacon bits cook until slightly crispy for the best crunch and flavour in every bite.
How To Store and Reheat Leftovers?
- Refrigerate: Let the leftover spaghetti squash carbonara cool to room temperature. Store it in an airtight container and keep it in the fridge for up to 3 days.
- Reheat: Preheat the oven to 180°C (350°F). Place the leftovers in an oven-safe dish, cover with foil, and bake for 10–15 minutes until warmed through.
Nutrition Facts
Serving Size: 1 ½ cups
- Calories: 291.3
- Total Fat: 19g
- Saturated Fat: 9.5g
- Cholesterol: 236mg
- Potassium: 270mg
- Total Carbohydrate: 15.8g
- Dietary Fiber: 4.6g
- Sugars: 2.9g
- Protein: 15.2g
Check out More Recipes:
- Low Carb Keto Zucchini Alfredo
- Low Carb Keto Philly Cheesesteak Casserole
- Low Carb Keto Sesame Asian Kelp Noodles Recipe
Low Carb Keto Spaghetti Squash Carbonara
Description
This easy keto spaghetti squash carbonara is a creamy, low-carb twist on the classic Italian dish! It’s packed with crispy bacon, garlic, and parmesan for a rich, satisfying flavour. The spaghetti squash makes a perfect pasta alternative, and you can swap in cooked or canned peas for convenience. A quick and comforting meal for any night!
Ingredients
Instructions
- Preheat the oven: Set the oven to 375°F (191°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Place it cut side down on a lined baking sheet. Bake for 35–40 minutes, or until a fork can easily pierce the skin.
- Cook the bacon and garlic: Heat olive oil in a large pan over medium-high heat. Sauté the garlic and bacon bits for 2–3 minutes until sizzling.
- Add the peas: Stir in the green peas. If using raw peas, sauté for 3–5 minutes until they turn bright green. If using cooked or canned peas, proceed to the next step. Remove from heat.
- Prepare the sauce: In a bowl, whisk together the heavy cream, egg, and parmesan cheese.
- Combine everything: Once the spaghetti squash is cooked, use a fork to scrape out the “noodles.” While still hot, stir in the egg-parmesan mixture, then add the bacon mixture. Season with sea salt to taste.
- Serve and garnish: Sprinkle with extra parmesan cheese and fresh parsley if desired. Serve warm.
Notes
- Roast the squash cut-side down: This helps it cook evenly and keeps the strands from becoming too watery.
- Whisk the sauce well: Make sure the egg, cream, and parmesan are fully mixed to get a smooth, creamy sauce.
- Add the sauce while the squash is hot: The heat will gently cook the egg mixture, creating a silky carbonara sauce without scrambling the eggs.
- Use fresh garlic for better flavour: Freshly minced garlic gives a stronger, richer taste than pre-minced or powdered garlic.
- Crisp up the bacon for extra texture: Let the bacon bits cook until slightly crispy for the best crunch and flavour in every bite.
Low Carb Keto Spaghetti Squash Carbonara
