Zesty Low Carb Keto Spaghetti Squash Carbonara Recipe for Foodies

Dive into a guilt-free culinary adventure with this low-carb keto spaghetti squash carbonara that promises all the rich, creamy flavors of the classic Italian dish without the carb overload.

spaghetti squash creates the perfect canvas for a luxurious carbonara sauce packed with crispy pancetta and parmesan.

Every forkful delivers a delightful combination of tender squash strands and silky, decadent sauce that will make you forget traditional pasta entirely.

The simple ingredients come together effortlessly, creating a meal that feels indulgent yet completely aligned with keto nutrition goals.

Bacon adds a smoky depth while eggs and cheese bind the sauce into a velvety embrace of flavor.

This recipe transforms an everyday vegetable into a restaurant-worthy meal you can whip up in your own kitchen.

Tools to Make Low Carb Keto Spaghetti Squash Carbonara

• Baking sheet: lined with parchment paper for easy squash roasting.
• Large pan: for sautéing bacon and garlic with olive oil.
• Fork: to pierce squash and scrape out noodle-like strands.
• Mixing bowl: to whisk cream, egg, and parmesan cheese.
• Whisk: for blending sauce ingredients smoothly.
• Chef's knife: to slice spaghetti squash in half lengthwise.
• Cutting board: for safe and stable squash preparation.

Instructions for Cooking Low Carb Keto Spaghetti Squash Carbonara

• Oven Preparation

Crank up the oven to a toasty 375°F. Slice the spaghetti squash down the middle and scoop out the inner seeds. Place the squash face-down on a baking sheet lined with parchment paper. Roast until the skin softens and a fork glides through effortlessly, around 35-40 minutes.

• Flavor Foundation

In a sizzling skillet, crisp up bacon pieces with minced garlic. Let them dance and release their savory aromas. Toss in green peas, allowing them to warm and brighten.

• Creamy Transformation

Whip together a luxurious blend of heavy cream, a farm-fresh egg, and nutty parmesan cheese. This silky mixture will elevate the entire dish.

• Squash Noodle Magic

Shred the roasted squash into delicate strands using a fork. While still steaming hot, fold in the creamy egg mixture and bacon-pea medley. Season with a sprinkle of sea salt to awaken the flavors.

• Final Flourish

Shower the dish with extra parmesan and fresh parsley. Serve immediately while the warmth and aroma invite everyone to the table.

Tweaks for Low Carb Keto Spaghetti Squash Carbonara

• Replace traditional bacon with turkey bacon or pancetta for a different flavor profile and leaner protein option.
• Add extra vegetables like spinach, mushrooms, or zucchini to increase nutritional value and create more texture in the dish.
• Substitute heavy cream with coconut cream and use nutritional yeast instead of parmesan cheese for a lactose-free version.
• Enhance the carbonara with red pepper flakes, cracked black pepper, or a splash of white wine for deeper, more complex flavor notes.
• Prep the spaghetti squash and bacon mixture separately in advance, storing them in the refrigerator for up to 3 days, then quickly reheat and combine when ready to serve.

Serving Tips for Low Carb Keto Spaghetti Squash Carbonara

• Savor Solo Comfort: Enjoy this low-carb dish as a cozy personal meal on a chilly evening, perfect for unwinding after a long day.
• Meal Prep Magic: Prep the entire recipe in advance and store in airtight containers for quick, delicious lunches throughout the week, keeping portions consistent and flavors fresh.
• Elegant Dinner Party Option: Elevate the dish by serving in individual ramekins or on a beautiful platter, garnishing with extra parmesan and fresh herbs to impress guests with a gourmet keto-friendly experience.
• Protein Power-Up: Enhance the protein content by adding grilled chicken, sautéed shrimp, or crispy pancetta on top, transforming the basic recipe into a more substantial and satisfying meal.

Storage and Prep Notes for Low Carb Keto Spaghetti Squash Carbonara

• Refrigerate Wisely: Store leftover carbonara in an airtight container in the refrigerator for up to 3-4 days. The dish maintains best quality when consumed within the first two days.
• Reheat Carefully: Warm gently in a skillet over low heat to prevent eggs from scrambling. Add a splash of cream or water to restore moisture and prevent drying out.
• Freeze with Caution: Not recommended for freezing due to delicate egg and cream sauce. The texture will separate and become grainy when thawed.
• Meal Prep Strategy: Prepare components separately – roast squash, cook bacon, and mix sauce – to assemble quickly during the week. Keep ingredients refrigerated in separate containers for maximum freshness and easy assembly.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Calories: 357 kcal

Servings: 4

Ingredients That Go in Low Carb Keto Spaghetti Squash Carbonara

• Spaghetti Squash: Sweet, mild vegetable perfect for low-carb pasta substitute, choose firm squash with vibrant yellow color and no soft spots.
• Olive Oil: Helps prevent sticking and adds subtle flavor during roasting, select extra virgin for best taste.

• Bacon: Provides smoky, rich depth to the dish, opt for thick-cut bacon with good meat-to-fat ratio.
• Garlic: Adds intense aromatic punch, fresh cloves will deliver more robust flavor than pre-minced versions.
• Green Peas: Brings sweet freshness and nutritional boost, frozen or fresh work perfectly.

• Heavy Cream: Creates luxurious, silky texture, select high-quality cream for best results.
• Egg: Helps bind sauce and adds richness, use fresh, room temperature egg for smooth incorporation.
• Parmesan Cheese: Delivers sharp, salty notes, choose freshly grated for most authentic flavor.
• Sea Salt: Enhances overall seasoning, use sparingly and adjust to personal taste.

• Fresh Parsley: Adds bright, herbal finish, choose vibrant green leaves without wilting.

Skinny Keto Spaghetti Squash Carbonara Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

• Total Time: 50 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Hearty low carb keto spaghetti squash carbonara blends classic Italian flavors with modern dietary needs. Creamy pancetta-studded sauce coats roasted squash strands, delivering rich protein and satisfying textures you’ll savor without traditional pasta guilt.

---

Ingredients

Scale 1x2x3x

• 1 large spaghetti squash
• ¾ cup (90 grams) bacon bits (cooked)
• 1 large egg
• 6 tbsps (90 mL) heavy cream (double cream)
• ½ cup (50 grams) grated parmesan cheese
• ½ cup (75 grams) green peas (raw or cooked; canned works in a pinch)
• 4 cloves garlic (minced)
• 1 tbsp olive oil
• Sea salt (to taste)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep Squash: Slice spaghetti squash lengthwise, removing seeds with a spoon. Position halves cut-side down on a parchment-lined baking sheet.
2. Roast Squash: Bake in a preheated oven at 375°F (191°C) for 35-40 minutes until skin becomes tender and easily pierced with a fork.
3. Bacon and Garlic: Dice bacon into small pieces and mince garlic. Sauté in olive oil over medium-high heat until golden brown and fragrant, about 2-3 minutes.
4. Pea Integration: Add green peas to the skillet, cooking until vibrant and tender (3-5 minutes for fresh peas, simply warming if pre-cooked).
5. Cream Mixture: Whisk heavy cream, egg, and parmesan cheese in a mixing bowl until smooth and well-combined.
6. Squash Transformation: Using a fork, gently scrape roasted squash flesh into spaghetti-like strands. Transfer hot strands to the skillet.
7. Final Fusion: Pour cream mixture over squash, stirring gently to coat evenly. Incorporate bacon and pea mixture, ensuring thorough distribution.
8. Seasoning and Serving: Sprinkle sea salt to taste. Plate immediately, garnishing with additional parmesan and chopped parsley for a sophisticated finish.

Notes

• Squash Cutting Technique: Use a sharp chef’s knife and steady cutting surface to safely halve the squash, applying gentle, controlled pressure to prevent slipping.
• Roasting Precision: Check squash tenderness by piercing with a fork; avoid overcooking to maintain a perfect al dente texture and prevent mushiness.
• Bacon Fat Management: Drain excess bacon grease if desired for a lighter dish, but keep some for enhanced flavor depth and richness.
• Temperature Control: Allow cream mixture to slightly cool before adding to hot squash to prevent scrambling the egg and maintain a smooth, silky sauce consistency.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 357
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 150 mg