Spaghetti Squash Carbonara with Parmesan and Bacon

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A low-carb twist on classic carbonara using roasted spaghetti squash strands tossed with crispy bacon and Parmesan cheese. This Italian-inspired keto recipe (low carb), ready in about 60 minutes, pairs spaghetti squash, bacon strips, 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

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Instructions

1. Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out the seeds.
2. 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.
3. 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.
4. Step 4: Add 2 minced garlic cloves to the skillet with bacon fat and sauté for 30 seconds until fragrant.
5. 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.
6. 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.
7. 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.
8. Step 8: Fold in the crispy bacon pieces and serve immediately.