Spaghetti Squash Carbonara

If you're looking for a good keto-friendly dinner that doesn't taste like you're eating a plant right out of the ground, this is the recipe for you! Seriously though, if you blindfolded me and had me try this, I wouldn't have known it wasn't real noodles! It tastes like a genuine Italian restaurant menu item. While this is a little higher in net carbs than some keto recipes, it's still safe, as long as you can control yourself and only eat one serving! Trust me, it's hard.

I calculated the ingredients and came up with about 9.2g net carbs per serving, which is 1 cup. I'd you omit the parsley, like I did, you lose 1g net carbs. Really, parsley is just a decoration, so I didn't use it. Here's the recipe...

Ingredients:

1 spaghetti squash

1 Tbs minced garlic (1-2 cloves)

3-4 strips of bacon

2 Tbs olive oil

2 eggs

1/4 cup parmesan cheese (grated/shredded)

1/4 cup parsley (optional)

Salt & pepper, Italian seasonings to

Directions:

1. Preheat oven to 400°F.

2. Cut squash in half lengthwise, remove seeds, and brush insides with olive oil.

3. Place insides-down on parchment-lined baking sheet, and cook for 45 minutes.

4. When there is 15 minutes left for the squash, start cooking the bacon. Fry the slices of bacon in a skillet until slightly crispy. Remove from heat, reserve the grease.

5. Using a fork, shred the insides of the squash, revealing the "noodles".

6. Cook the noodles and garlic in the same skillet with the reserved bacon grease for about 2 minutes.

7. In a separate bowl, combine the 2 eggs and parmesan cheese. Mix well, then pour into the skillet with the noodles.

8. Cook for about 3 minutes, then add the bacon, seasonings, and optional parsley. Serve hot.