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Keto Spaghetti Squash alla Carbonara

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! 7.4g NET CARBS

Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info for 4 servings:

Per serving: 317 Calories, 23.4g Fat, 16.9g Protein, 8.8 Total Carbs, 1.4g Fiber, 7.4g NET CARBS

Keto Spaghetti Squash alla Carbonara by Noreen’s Keto Kitchen & Life!

Ingredients:

  • 1 Whole Spaghetti Squash, cut in half
  • 1 Tablespoon of Extra Virgin Olive Oil PLUS a teaspoon when roasting the squash
  • 4 ounces of Diced Pancetta (I use Boar’s Head brand)
  • 3 Cloves of Garlic, minced
  • 2 Medium Eggs
  • 4 ounces of Shredded Parmesan Cheese
  • Italian Parsley, for garnish
  • Ground Black Pepper, to taste
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Instructions:

  • To prepare the spaghetti squash, preheat the oven to 400F, line a sheet with aluminum foil or parchment paper, for easy clean-up.
  • Use a very sharp knife to cut off the top and very bottom ends of the spaghetti squash. Slice the squash in half from top to bottom.
  • Use a large spoon to scoop out the spaghetti squash seeds.
  • Drizzle the insides of the squash with 1 teaspoon of olive oil and rub it all over the inside.
  • Season the squash pieces with salt and pepper.
  • Place the squash halves cut-side down on the baking sheet.
  • Bake for 40 to 60 minutes (depending on the size of your squash), until the cut sides are brown and the insides of the squash halves are easily pierced with a fork.
  • When the squash is done, let cool slightly.
  • Using a fork, scrape the inside of the squash, to create spaghetti strands. Set aside
  • Start on the Carbonara sauce:
  • Heat olive oil in a large pan on medium heat.
  • Add the diced pancetta to the pan. Cook for a few minutes
  • Once the pancetta has rendered its fat and has begun to brown, add garlic, and saute until soft. 1-2 minutes.
  • In the meantime, mix the eggs and parmesan cheese in a bowl. Stir until well combined.
  • Once garlic is soft, add the spaghetti squash to the bacon and garlic mixture, toss in the pan to combine.
  • Remove the pan from the heat. (IMPORTANT NOTE, so you don’t scramble the eggs)
  • Stir in cheese/egg mixture, tossing until well coated and parmesan cheese has melted
  • Add plenty of ground black pepper, to taste
  • Garnish with parsley.
  • Serve immediately! Great as a main dish or as a side. This tasted even better the next day, after the squash noodles firmed up in the fridge. To reheat leftovers, I recommend sauteing in a pan for a few minutes, stirring frequently.

Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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