Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 174 kcal
Ingredients
1 medium spaghetti squash halved and seeded
4 ounces bacon I used sugar free dry rubbed uncured from Wellshire
2 teaspoons minced garlic
1/4 cup grated Parmesan
2 eggs plus 1 yolk, beaten
1/4 cup heavy cream
1/4 cup fresh basil
1/4 cup fresh parsley
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions
Preheat oven to 400 degrees.
Slice spaghetti squash in half lengthwise.
Place on a baking sheet and cook for one hour until tender.
Allow to cool then scrape inside. You need 4 cups of cooked spaghetti squash for this recipe.
Cook bacon until crisp then drain on paper towels and set aside.
In the same skillet that you used to cook the bacon add garlic and spaghetti squash and cook on medium heat for about 5 minutes.
Reduce heat to low.
Whisk Parmesan, eggs, yolk and heavy cream. Add to skillet.
Stir continually until spaghetti squash is well coated and eggs are cooked throughout, just about 5 minutes.
Cut bacon into pieces and add to skillet.
Add fresh herbs, lemon zest and slat and pepper. taste and adjust seasonings if needed.
Serve immediately.
Nutrition Facts
Low Carb Spaghetti Squash Alla Carbonara
Amount Per Serving (1 g)
Calories 174
Calories from Fat 82
% Daily Value*
Fat 9.1g
14%
Saturated Fat 3.4g
21%
Cholesterol 154mg
51%
Sodium 393mg
17%
Carbohydrates 9.1g
3%
Fiber 2.3g
10%
Sugar 4.1g
5%
Protein 9.1g
18%
* Percent Daily Values are based on a 2000 calorie diet.
Health & Nutrition
