Keto-Friendly Spaghetti Squash Carbonara – Keto Karma

I love a good carbonara, and you won’t miss the pasta after trying this Spaghetti Squash Carbonara dish! Carbonara is a traditional Italian dish composed with eggs, cured pig, and black pepper, then topped with cheese. This healthier version of the popular dish is just as full as the original, but with fewer calories and carbs!

The recipe takes about 15 minutes to prepare and less than 30 minutes to cook. In less than an hour, you’ll have your next supper on the table.

Making Spaghetti Squash Carbonara

To begin, use a serrated knife to cut the spaghetti squash in half lengthwise. Remove the seeds with a spoon and throw them away. Cover the squash with plastic wrap and place it on a microwave-safe plate (See below for directions on how to cook the spaghetti squash in the oven or instant pot if you prefer). Microwave for 13-14 minutes on high, or until the squash is soft and readily separated from the skin with a fork. Scrape the innards of the squash with a fork into spaghetti-like strands and place in a basin.AC

In a separate bowl, combine the Parmesan cheese, egg yolks, salt, and pepper. Set it aside once it’s properly combined.

In a large skillet over medium-high heat, sauté the pancetta. Cook, stirring occasionally, until crisp, approximately 7-8 minutes. In the same skillet, add the garlic and red pepper flakes and cook for another minute, stirring constantly, until the garlic is fragrant.

Bring the heavy cream to a simmer, scraping off any brown bits in the pan (that’s where all the flavor is!). Reduce to medium-low heat and add the squash strands. Toss everything together until the squash is completely covered.

Slowly drizzle in the Parmesan and egg combination, tossing constantly to gently cook the eggs and create a creamy sauce. Remove the pan from the heat and whisk in the parsley.

Now it’s time to enjoy! Divide the carbonara among 4 plates and serve. You can add more Parmesan and parsley for garnish, if desired.

Oven and Instant Pot Spaghetti Squash Cooking Options:

Oven Method: 400 degrees for 30-40 mins

Scoop out the seeds after slicing the spaghetti squash in half lengthwise. Drizzle olive oil on the inside of the squash and season with salt. Poke holes in the spaghetti squash cut side down on the baking pan with a fork. Roast for 30 to 40 minutes, or until the outside is gently browned and the inside is somewhat soft.

Instant Pot Method: 7 Minutes on high

Scoop out the seeds after slicing the spaghetti squash in half lengthwise. Drizzle olive oil on the inside of the squash and season with salt. Poke holes in the spaghetti squash cut side down on the baking pan with a fork. Roast for 30 to 40 minutes, or until the outside is gently browned and the inside is somewhat soft.

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  • Using a serrated knife, cut the squash in half lengthwise. Using a spoon, scoop out and discard the seeds. Place the squash on a microwave-safe tray, cover securely with plastic wrap, and microwave on high for 13-14 minutes, or until soft and readily separated from the skin with a fork. (Another way to cook spaghetti squash is in the oven or in an instant pot, as seen below.) Scrape the insides of the squash with a fork into spaghetti-like strands and place in a basin.
  • In a separate bowl, mix together the parmesan cheese, egg yolks, salt and pepper and set aside.
  • Cook the pancetta in a large skillet over medium-high heat for about 7-8 minutes, turning regularly, until crisp. In the same skillet, add the garlic and red pepper flakes and cook, stirring constantly, for about 1 minute, or until the garlic is fragrant. Bring the heavy cream to a simmer, scraping away any brown pieces from the bottom of the pan. Reduce to medium-low heat and toss in the squash strands. Toss everything together until the squash is well coated.
  • Slowly drizzle in the parmesan and egg combination, tossing constantly to gently cook the eggs and create a creamy sauce. Remove the pan from the heat and whisk in the parsley. Serve with extra Parmesan and parsley for garnish, if preferred.

Notes

This recipe makes 4 servings. Serving size will vary depending on the exact size of the spaghetti squash you use, etc. One serving is roughly 1 cup-1.5 cups of the prepared carbonara.
Oven and Instant Pot Spaghetti Squash Cooking Options:
Oven Method: 400 degrees for 30-40 mins
Scoop out the seeds after slicing the spaghetti squash in half lengthwise. Drizzle olive oil on the inside of the squash and season with salt. Poke holes in the spaghetti squash cut side down on the baking pan with a fork. Roast for 30 to 40 minutes, or until the outside is gently browned and the inside is somewhat soft.
Instant Pot Method: 7 Minutes on high
Cut the squash in half, scoop out the seeds, and place the cut squash halves on top of the trivet/steamer basket in the Instant Pot with a cup of water. Secure the lid and set to shut. Set the pressure cooker to high pressure for 7 minutes using the pressure cook or manual buttons.

Do you have a hankering for another Italian-style pasta dish? Instead of pasta, znoodles are used in this Bolognese recipe. It'll taste like you spent all day cooking it, but it'll just take an hour in the Instant Pot!

Recipe for vegetarian spaghetti squash carbonara.

Thank you for being a part of my journey to lose 120 lbs with the ketogenic lifestyle!

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