Keto Spaghetti Squash Carbonara

Name: Keto Spaghetti Squash Carbonara
Total time: 65
Yield: 2
Ingredients: 1 spaghetti squash, halved and seeded; 3 slices bacon; 1 teaspoon minced garlic; 2 eggs; 0.25 cup grated Parmesan cheese; 0.25 cup chopped parsley; salt and ground black pepper to taste

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

2 servings

•

1 spaghetti squash, halved and seeded
•

3 slices bacon
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1 teaspoon minced garlic
•

2 eggs

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0.25 cup grated Parmesan cheese
•

0.25 cup chopped parsley
•

salt and ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.