Spaghetti Squash Carbonara with Parmesan and Bacon
A low-carb twist on classic carbonara using roasted spaghetti squash strands tossed with crispy bacon and Parmesan cheese. This italian-inspired keto (keto, low carb) ready in about 60 minutes pairs medium (about 3 lbs) spaghetti squash, chopped bacon strips, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium (about 3 lbs) spaghetti squash
- 6 slices, chopped bacon strips
- 3 large eggs
- 1/2 cup finely grated Parmesan cheese
- 2 minced garlic cloves
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out the seeds.
- Step 2: Drizzle the inside of the squash with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Place cut-side down on a baking sheet and roast for 40 minutes until tender.
- Step 3: While the squash roasts, cook 6 chopped bacon slices in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon and drain on paper towels, reserving 1 tbsp bacon fat in the skillet.
- Step 4: Add 2 minced garlic cloves to the skillet with bacon fat and sauté for 30 seconds until fragrant.
- Step 5: In a bowl, whisk together 3 large eggs, 1/2 cup finely grated Parmesan cheese, 1/2 tsp salt, and 1 tsp freshly ground black pepper.
- Step 6: Once squash is cool enough to handle, use a fork to scrape out the strands into the skillet with garlic. Toss to coat the squash with bacon fat.
- Step 7: Remove skillet from heat and quickly stir in the egg and cheese mixture, tossing to coat the squash strands without scrambling the eggs.
- Step 8: Fold in the crispy bacon pieces and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spaghetti Squash Carbonara with Parmesan and Bacon take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spaghetti Squash Carbonara with Parmesan and Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped bacon strips from drying out.
Can I substitute ingredients in Spaghetti Squash Carbonara with Parmesan and Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spaghetti Squash Carbonara with Parmesan and Bacon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spaghetti Squash Carbonara with Parmesan and Bacon keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
