Low Carb Spaghetti Squash Carbonara Recipes

KETO SPAGHETTI SQUASH CARBONARA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
• Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
• While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
• Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
• Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.

LOW CARB SPAGHETTI SQUASH CARBONARA

Steps:

• 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.

SPAGHETTI SQUASH CARBONARA

Steps:

• Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper. Set aside.
• Trim the ends of the squash, poke holes all over its skin using a fork.
• Cut the squash halfway lengthwise, scoop out all the seeds with a spoon and discard the seeds.
• Place each half of squash flesh down on the prepared baking tray.
• Bake for about 30-45 minutes or until you can easily scrape out spaghetti strands from the vegetable using a fork. The outer flesh may cook faster than the inside. If so, scrape out the cooked spaghetti and keep baking the remaining part that is hard to scrape out until soft enough. Always use oven mittens to do this as the vegetable is quite hot.
• Place the cooked spaghetti strands in a large mixing bowl to cool down for 10 minutes while preparing the pasta sauce.
• Slice the pancetta roughly into pieces.
• Heat olive oil in a non-stick large frying pan or skillet - large enough to fit the spaghetti squash strands as you will add them into this pan later in the recipe.
• Cook the pancetta for 3-5 minutes or until crispy, tossing often. Add the chopped garlic. Stir in the cooked, hot spaghetti strands into the skillet. Toss with the crispy pancetta and cook for 1-2 minutes until the spaghetti strands are well combined and flavored. Stop the heat. Cover with a lid.
• Meanwhile, microwave the broth for 30-50 seconds, or just until lukewarm. Set aside.
• In another bowl, beat the egg yolks, egg, and finely grated Parmesan until well combined.
• Remove the lid from the pan (make sure you turn off the heat!) and quickly add the Parmesan egg mixture to the pan. Always make sure the pan is not too hot and you work fast, or it cooks and scrambles the eggs!
• Keep stirring to evenly cover the pasta with the sauce. Finally, add a splash of lukewarm stock to loosen the sauce and make it silky - optional.
• Bring back to low heat and stir in heavy cream. Cook 1-2 minutes, until just hot, taste the sauce, and add salt or pepper to taste.
• Plate up with extra Parmesan on top and chopped fresh herbs of choice.

SPAGHETTI SQUASH CARBONARA

Steps:

• Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave-safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.
• Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.
• Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
• Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side.

LOW- CARB SPAGHETTI SQUASH CARBONARA WITH BACON & TOMATO

Steps:

• In a large stock pot, fill with enough water to cover squash.
• Cook until done, about 25 minutes.
• Meanwhile, in large fry pan, fry bacon until crisp.
• Remove bacon and set aside.
• Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside.
• When squash is cooked and cooled enough to handle.
• Cut the squash lengthwise and scrap another pan.
• Add butter mixture, eggs, cheese and parsley and give it a good toss.
• Stir over low heat until mixture is slightly thickened.
• Stir in tomatoes and bacon.
• Add salt and pepper to taste.
• Serve immediately sprinkled with Parmesan cheese.