Low Carb Keto Spaghetti Squash Carbonara

Low Carb Keto Spaghetti Squash Carbonara

"Yea, that's right hombres.  The place I come from, we kill a man before breakfast just to work up an appetite.  Then we salt him, then we pepper him, then we braise him in clarified butter and then... we eat him." -Rango

I've been cooking spaghetti squash and thinking about spaghetti westerns.  My favorite western has to be this bonzo animated film called Rango.  It's all about a chameleon who goes out West.  (below)

It is one of Johnny Depp's odder children's films, although to be fair, he has made quite a few very strange children's films.  But I feel like this one has been unfairly overlooked.  The old timey language alone is worth a viewing.   One of my favorite lines comes from Rango's love interest, an iguana named Beans.  

"My daddy was a great man, even if he did exhibit a proclivity for legumes." -Beans     

I myself have a proclivity for legumes, but I'm actually here to talk about spaghetti squash.

 Low Carb Keto Spaghetti Carbonara Recipe

You really only turn to spaghetti squash once you have sworn off pasta.  The strings of the squash do a pretty good imitation of spaghetti noodles, all things considered.  They've also got a nice sweetness to them, which is a pleasant surprise.  So I decided to try making a pasta carbonara with spaghetti squash noodles.  I found a great recipe for baked spaghetti squash carbonara on Kitchn and changed it up just a little bit to lower the carb count even more.  The result is a super tasty carbonara with only 12g net carbs per (rather large) serving.  

Ain't that a bag a beans? 

 Low Carb Keto Spaghetti Carbonara Recipe

Low Carb Spaghetti Squash Carbonara


  • 1 medium spaghetti squash (about 3 pounds)
  • 8 Slices bacon, diced
  • 1 large shallot, diced
  • 4 large eggs
  • 1/2 cup ricotta cheese
  • 1 1/4 cups parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped


1.  Preheat the oven to 350 degrees F.

2.  Cut the squash in half lengthwise with a sharp chef's knife. Scrape out the seeds and seed flesh with a spoon and discard. Pour 1/2 cup water into a 9x13-inch baking dish and place the squash cut-side down in the water. Roast for 45 minutes or until tender.

3.  In a heavy skillet, cook the bacon over medium heat until the edges crisp. Add the shallots and cook for 5 to 6 minutes or until soft and beginning to brown. Remove from the heat.

4.  In a large bowl whisk the eggs, then whisk in the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.

5.  When the squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375°F. Remove the squash from the baking dish and let it cool slightly. Dump out any water left in the baking dish, wipe it dry, and then grease it lightly with cooking spray.

6.  Shred the inside of the squash with a fork into spaghetti-like strings and remove from the outer shell. Mix the squash strings into the egg-and-shallot mixture. Spread in the baking dish and top with the remaining 1/4 cup of cheese.

7.  Bake for 45 minutes or until firm and golden on top. Sprinkle the parsley on top.



NUTRITIONAL INFO: Calories 306 Total Fat 18g Protein 21g Carbs 15g Fiber 3g Net Carbs 12g

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