Spaghetti Squash Carbonara
This easy spaghetti squash carbonara is easy to make and Whole30. It's low-carb, delicious, and so flavorful! It's like a deconstructed carbonara, but so delicious. Perfect for an easy lunch or dinner. (And a tasty way to use up any leftover spaghetti squash).
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Breakfast, low carb, Main Course, Pasta, whole30
Cuisine: American
Keyword: bacon, carbonara, spaghetti squash, whole30
Servings: 2
- 4 cups cooked spaghetti squash (about half a spaghetti squash)
- 2 tablespoon olive oil (or ghee)
- 2 slices thick-cut bacon (or 4 slices of thin bacon)
- 2 eggs
- dried or fresh parsley
- salt
- pepper
Cut the bacon into chunks. Place a medium skillet on your stove and heat to medium heat. Add the bacon and cook, stirring frequently, until cooked through.
Take a small plate and fold a few paper towels over the plate. When bacon is cooked, transfer to the paper towel-lined plate to drain.
Wipe out the skillet, then heat 1 tablespoon olive oil for about 30-60 seconds. Add the cooked spaghetti squash and sauté for about 10 minutes, stirring every 3-4 minutes. Once cooked through and slightly browned, transfer to 2 bowls or plates
Add the remaining 1 tablespoon olive oil to the skillet. Then crack the two eggs into the skillet and fry until whites are cooked through, flipping if necessary.
While eggs are cooking, divide the cooked bacon among the two spaghetti squash plates.
After eggs are cooked, plate on top of the bacon and spaghetti squash.
Season with salt, pepper, and dried or fresh parsley.
- 3-4 cups of cooked spaghetti squash work perfectly in this dish. You can also just use half of a cooked spaghetti squash.
- If you don't have thick-sliced bacon, just double the amount for thin sliced bacon. In this recipe, that would mean 4 slices thin bacon instead of 2 slices thick bacon.