Keto Spaghetti Squash Carbonara!

Anything can be keto-fied if you try hard enough! Or, in this case, you need only the right veggie :). Spaghetti squash is actually a type of fruit belonging to the same family as pumpkin, zucchini and yellow squash. It’s used by many low carbers as a substitute for spaghetti because when cooked, spaghetti squash’s insides fall apart into strands. And the fact that they’re yellow, just like pasta, doesn’t hurt their suitability.

Today we felt like a yummy spaghetti squash carbonara with a variety of ingredients. Usually made with spaghetti (hence the name), a meat (whether chicken, bacon, shrimp), Parmesan, eggs and parsley, the dish is simple and quick to make. We took inspiration from the basic recipe and added our own awesomeness to it. The more ingredients the better in a dish like this. We love flavors for days and added a few interesting ones in this keto Low-Carbonara!

Sausage and peppers cook incredibly together. At first, not fans of peppers, we learned they cook long and become so sweet! Careful to not overdo the peppers, they are relatively higher in carbs than other vegetables. For this reason, we skipped the onions and garlic in this recipe (both higher in carbs as well). We used pork sausage links with about 1g of carbs in each. We also added some white cheddar cheese to melt in the pan and add to the creaminess of the dish without the overused heavy cream. The cheddar added a great hint of sharpness amongst all the sweetness!

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What are some of your favorite flavor add-ins? Let us know in the comments- we love discovering new combinations!

Let’s make this keto-approved spaghetti squash carbonara!

Low-Carbonara – A Keto Pasta Dish!
Low Carb Carbonara
Votes: 7
Rating: 5
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 659 Calories
• 50g of Fat
• 35g of Protein
• 9.5g of Carbs
Serves
2 servings
Prep Time
15 minutes
Cook Time
1 hour
Serves
2 servings
Prep Time
15 minutes
Cook Time
1 hour
Low-Carbonara – A Keto Pasta Dish!
Low Carb Carbonara
Votes: 7
Rating: 5
You:
Rate this recipe!
Print Recipe
Macros per serving:
• 659 Calories
• 50g of Fat
• 35g of Protein
• 9.5g of Carbs
Serves
2 servings
Prep Time
15 minutes
Cook Time
1 hour
Serves
2 servings
Prep Time
15 minutes
Cook Time
1 hour
Servings: servings
Ingredients
Instructions
  1. First, we’re going to prepare our spaghetti squash. Preheat the oven to 375°F.
  2. Wash and slice (this is a laborious process) the squash horizontally into 1 inch rings. Lay them out on a baking sheet lined with parchment paper and sprinkle with olive oil, salt and pepper.
    Slice into rings
  3. Bake in the oven for about 40 minutes.
    Drizzle with oil
  4. While it’s baking, let’s prepare the add ins. Cook your sausage links in a pan oiled with coconut oil on a medium-high heat until they’re brown on all sides (about 10 minutes). Whether or not they’re fully cooked, take the off the heat and let them rest for a minute.
    Cook the links
  5. While they’re resting, add some chopped peppers onto the pan to become tender.
    Cook the peppers
  6. While the peppers are cooking, slice your sausages into about ½ inch pieces and then add them to cook and marinade with the peppers.
    sliced sausage and peppers
  7. Add all the spices you’d like! We added salt, pepper, garlic powder, crushed red pepper, and basil.
  8. When the bake time for the squash is up, you should notice the tops of each squash ring are darker and more saturated looking. This means the strands are loose enough to “spaghettify”.
  9. Using a fork, tug away at the insides of the squash from it’s flesh. You should end of with little mounds of what looks just like spaghetti!
    Tug on the strands
  10. Throw in all the spaghetti squash to the pan and toss to combine. Let all the flavors incorporate.
  11. Add in chunks of about 2 oz of white cheddar cheese. Stir to help melt them. Lower the heat to medium-low and let simmer covered for a few minutes.
    Toss with egg
  12. Lastly, turn the heat off and crack an egg into the mix. Make sure to keep stirring and tossing the mix to not let much of the egg cook all at once. Stirring often will ensure the mix is creamy and fully covered instead of a large piece of fried egg in a corner.
  13. Spoon a heaping helping into a plate and garnish with fresh, chopped parsley and parmesan cheese. Enjoy your Low-Carbonara!
    Just like spaghetti
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Loved this recipe? Let us know! Something didn’t quite turn out right? Ask us in the comments below or contact us– we respond to comments every day and would love to hear from you and help you out! And check out all our keto recipes to learn to make more delicious and healthy meals!

NUTRITIONAL DISCLAIMER

The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

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