Low Carb Spaghetti Squash Carbonara
{Low Carb, Ketogenic, THM:S, Sugar Free, Grain Free}
All the goodness you love about Pasta Carbonara, but low carb! Low Carb Spaghetti Squash Carbonara is cheesy and bacon-y, but much lighter on carbs. This meal is easy, healthy, and pairs well with parmesan crusted chicken for a well rounded meal.
Low Carb Spaghetti Squash Carbonara
Carbonara, is, obviously, Italian.
And authentic Italian you can really only get in Italy (and very few other select places).
Add in the fact that we're making this low carb and keto friendly, my Low Carb Spaghetti Squash Carbonara is NOT authentic.
So if that's what you're wanting, you may as well scroll away now.
BUT, mine tastes fantastic, is low in carbs, and super simple.
So if that's the type of recipe you're here for, WELCOME!
Ingredients for Low Carb Spaghetti Squash Carbonara
First up, you're going to need a spaghetti squash, cooked and shredded to make “noodles.”
You'll also need:
Heavy Cream
Garlic
Parmesan
Avocado or Olive Oil
Cooked & crumbled Bacon
Egg
Salt
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We're going to use heavy cream and parmesan to make the cream sauce, but we're not going to make a huge portion and absolutely drown the spaghetti squash.
Instead, we'll make a smaller portion of cream sauce to accompany the bacon and spaghetti squash, not overwhelm it. If you like more cream sauce, then absolutely feel free to double the recipe!
Optional Ingredients:
Extra bacon, for garnishing
Parmesan Crusted Chicken Tenders – a great protein options to accompany the dish
I prefer to get my chicken from ButcherBox, knowing that it's been humanely raised, is free of any added hormones or antibiotics, and comes to my door fresh frozen.
How To Make Low Carb Spaghetti Squash Carbonara
First, you'll cook your spaghetti squash.
I prefer to do this in the InstantPot. Cut the spaghetti squash in half, place it in the InstantPot with 1 cup of water in the bottom, then cook on high manual pressure for 20-25 minutes, depending upon the size of the spaghetti squash.
When done, let cool, then remove the seeds.
Use a fork to shred the spaghetti squash into “noodles” and discard the “shell” left.
Optional preparation methods: Spaghetti Squash can also be microwaved by halving it, piercing with a fork 8 times, then place in the bottom of a small casserole dish with 1/4 cup of water and cook for 6-10 minutes until a fork pierces the skin of the spaghetti squash.
You could also prepare the spaghetti squash by roasting the halves at 400 degrees for 40 minutes, until they shred with a fork.
Once your spaghetti squash is cooled and prepared, you can make the carbonara sauce.
Heat your oil in a large pan over medium-high heat. Sauté the garlic in the hot oil for 1-2 minutes, then lower the heat and add in the parmesan, heavy cream, salt, and bacon crumbles. Stir until smooth and remove from the heat.
When ready to serve, stir the egg into the cream sauce, then toss with the spaghetti squash noodles.
Serve with protein of choice – the best option here is chicken.
Check out these other recipes you might like:
Keto Pumpkin Cookies with Maple Cream Cheese Frosting
Keto Tater Tot Casserole
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Keto White Chicken Enchiladas
Keto Cream Cheese Pancakes
Keto 7-Layer Bars
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Keto Bagel Dogs
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Low Carb Spaghetti Squash Carbonara
All the goodness you love about Pasta Carbonara, but low carb! Low Carb Spaghetti Squash Carbonara is cheesy and bacon-y, but much lighter on carbs. This meal is easy, healthy, and pairs well with parmesan crusted chicken for a well rounded meal.
Ingredients
- 1 Spaghetti Squash
- 1 cup Heavy Cream
- 3-4 cloves Garlic, minced
- 1/2 cup Parmesan
- 1-2 Tbsp. Avocado or Olive Oil
- 4 pieces Cooked & crumbled Bacon
- 1 Egg
- Salt, to taste
Instructions
- First, you'll cook your spaghetti squash.
- I prefer to do this in the InstantPot. (see notes for alternative methods) Cut the spaghetti squash in half, place it in the InstantPot with 1 cup of water in the bottom, then cook on high manual pressure for 20-25 minutes, depending upon the size of the spaghetti squash.
- When done, let cool, then remove the seeds.
- Use a fork to shred the spaghetti squash into "noodles" and discard the "shell" left.
- Once your spaghetti squash is cooled and prepared, you can make the carbonara sauce.
- Heat your oil in a large pan over medium-high heat. Saute the garlic in the hot oil for 1-2 minutes, then lower the heat and add in the parmesan, heavy cream, salt, and bacon crumbles. Stir until smooth and remove from the heat.
- When ready to serve, stir the egg into the cream sauce, then toss with the spaghetti squash noodles.
- Serve with protein of choice - the best option here is chicken.
Notes
Optional Preparation Method #1: Spaghetti Squash can also be microwaved by halving it, piercing with a fork 8 times, then place in the bottom of a small casserole dish with 1/4 cup of water and cook for 6-10 minutes until a fork pierces the skin of the spaghetti squash.
Optional Preparation Method #2: You could also prepare the spaghetti squash by roasting the halves at 400 degrees for 40 minutes, until they shred with a fork.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 32gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 127mgSodium: 497mgCarbohydrates: 12gNet Carbohydrates: 8gFiber: 4gSugar: 8gProtein: 10g
xoxo,
Gretchen
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