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Keto Spaghetti Squash Carbonara

Carbonara is one of those dishes that instantly feels like comfort food—creamy, cheesy, and full of savory, smoky bacon flavor. But traditional carbonara is made with pasta, which doesn’t quite fit into a keto lifestyle. That’s why we created this Keto Spaghetti Squash Carbonara, a low-carb alternative that still delivers on all the rich, creamy goodness of the classic dish.

Spaghetti squash is the perfect swap for pasta because it has a light texture while soaking up the flavors of the sauce beautifully. When paired with crispy bacon, garlic, and parmesan cheese, every bite is pure comfort. The best part? This dish is incredibly easy to make and feels just as indulgent as the original without all the carbs.

Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins
Servings 4
Calories 320
Description

A Low-Carb Twist on a Classic Italian Favorite

This Keto Spaghetti Squash Carbonara is a creamy, indulgent dish that satisfies pasta cravings without the carbs. Roasted spaghetti squash is tossed in a rich carbonara sauce made with crispy bacon, eggs, parmesan, and garlic for a deliciously comforting meal.

Ingredients
    For the Spaghetti Squash:
  • 1 medium spaghetti squash, halved and seeds removed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
    • For the Carbonara Sauce:
  • 4 slices bacon, chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • 1/2 cup grated parmesan cheese
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for spice)
  • 2 tbsp chopped fresh parsley (for garnish)
Instructions
    Roast the Spaghetti Squash:
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Drizzle the cut sides of the spaghetti squash with olive oil, then season with salt and black pepper.
  3. Place the squash halves cut-side down on the baking sheet and roast for 30-35 minutes, or until the flesh is tender and easily shredded with a fork.
  4. Let cool for a few minutes, then use a fork to scrape out the spaghetti-like strands. Set aside.
    5. Prepare the Carbonara Sauce:
  5. In a large skillet, cook chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pan.
  6. Add garlic to the skillet and sauté for 30 seconds until fragrant. Remove from heat.
  7. In a mixing bowl, whisk together eggs, parmesan cheese, heavy cream, salt, black pepper, and red pepper flakes (if using) until smooth.
    8. Combine Everything:
  8. Add the roasted spaghetti squash to the skillet with the garlic and bacon grease, tossing to coat.
  9. Slowly pour the egg mixture into the pan, tossing constantly to coat the squash without scrambling the eggs.
  10. Stir in the crispy bacon, ensuring everything is well combined and creamy.
    11. Serve & Enjoy:
  11. Garnish with fresh parsley and extra parmesan cheese, then serve warm.
  12. Enjoy immediately for the best creamy texture!

Nutrition Facts

Servings: 4 ServingCalories:320kcalTotal Fat:25gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 3gProtein:15g

Note

Substitutions & Variations

  • Dairy-Free: Use coconut cream instead of heavy cream and dairy-free parmesan substitute.
  • Nut-Free: This recipe is naturally nut-free!
  • Extra Protein: Add grilled chicken or shrimp for a heartier meal.
  • Spicy Kick: Increase red pepper flakes or add a dash of hot sauce
Read it online: https://ketoeatsrecipes.com/recipe/keto-spaghetti-squash-carbonara/