Low Carb Spaghetti Squash Carbonara with Bacon Tomato
Indulge in a comforting yet guilt-free twist on an Italian classic with this Low Carb Spaghetti Squash Carbonara with Bacon Tomato. Roasted spaghetti squash takes center stage, offering a light and nutrient-packed alternative to traditional pasta while perfectly soaking up a rich and creamy carbonara sauce made with egg yolks, Parmesan, and a splash of heavy cream. Crispy bacon adds smoky decadence, while sautéed garlic and blistered cherry tomatoes brighten the dish with bursts of savory-sweet flavor. This gluten-free and keto-friendly recipe is easy to prepare, with just 15 minutes of prep and simple steps like roasting, whisking, and sautéing. Topped with fresh parsley and extra bacon crumbles, it's a cozy, gourmet meal that feels indulgent but fits your healthy lifestyle. Perfect for busy weeknights or an intimate dinner at home!
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 6 slices Bacon
- 1 cup Cherry tomatoes
- 2 Garlic cloves
- 0.75 cup Grated Parmesan cheese
- 2 Egg yolks
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, then sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of ground black pepper.
Place the squash cut-side down on the prepared baking sheet and roast in the preheated oven for 40-50 minutes, or until the flesh is tender and easily separates into strands with a fork.
While the squash is roasting, prepare the carbonara sauce. In a small bowl, whisk together the egg yolks, heavy cream, grated Parmesan cheese, and a pinch of salt and black pepper. Set aside.
In a large skillet, cook the bacon slices over medium heat until crispy. Remove the bacon from the skillet and transfer to a plate lined with paper towels. Once cool, crumble the bacon into bite-sized pieces.
In the same skillet with just a bit of the bacon grease, add the cherry tomatoes and cook over medium heat for 4-5 minutes, stirring occasionally, until they start to soften and blister.
Mince the garlic cloves and add them to the skillet with the tomatoes. Cook for an additional minute until fragrant.
When the spaghetti squash is done roasting and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Add the squash strands to the skillet with the tomatoes and garlic, then toss to combine.
Remove the skillet from the heat and quickly pour the carbonara sauce over the squash mixture. Toss continuously to coat the squash and allow the heat from the squash to slightly cook the sauce.
Add the crumbled bacon to the skillet, reserving some for garnish, and stir well.
Serve the spaghetti squash carbonara warm, garnished with the reserved bacon and fresh parsley if desired.
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1001 mg | 44% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 197 mg | 15% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 212 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
