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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 381kcalCarbohydrates: 11gProtein: 11gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 187mgSodium: 325mgPotassium: 287mgFiber: 2gSugar: 4gVitamin A: 423IUVitamin C: 3mgCalcium: 60mgIron: 1mg
If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.
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