Low Carb Spaghetti Squash Carbonara Recipe
This low carb spaghetti squash carbonara recipe features a creamy, decadent bacon carbonara sauce. Gluten-free, with only 9 ingredients & 11 grams carbs!
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- 1 large Spaghetti squash
- 1 tbsp Olive oil
- 3/4 cup Bacon bits (cooked)
- 4 cloves Garlic (minced)
- 1/2 cup Green peas (raw or cooked work best, but can use canned in a pinch)
- 1 large Egg
- 6 tbsp Heavy cream
- 1/2 cup Grated parmesan cheese
- Sea salt (to taste)
Preheat the oven to 375 degrees F (191 degrees C). Slice the spaghetti squash in half length-wise. Remove the seeds. Place in a lined baking sheet, cut side down. Bake for about 35-40 minutes, until a fork can easily pierce the skin.
Meanwhile, heat olive oil in a large pan over medium-high heat. Saute the garlic and bacon bits, until the bacon is sizzling (about 2-3 minutes).
Add green peas. If the peas were raw, saute for 3-5 more minutes, until peas are bright green. (If adding pre-cooked or canned peas, you can proceed to the next step right away.) Remove from heat.
Whisk heavy cream, eggs, and parmesan cheese in a bowl.
When the spaghetti squash is done baking, use a fork to pull out the "noodles". While they are still hot, stir in the egg parmesan mixture, then add the bacon mixture. Season with sea salt to taste. Garnish with fresh parsley and additional parmesan cheese if desired.
Serving size: 1 1/2 cups
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