Keto Spaghetti Squash Carbonara

A low-carb twist on the classic carbonara dish, using spaghetti squash instead of pasta.

Ingredients - Serves 4

Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender.
While the squash is roasting, cook the chopped bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and set aside.
In a bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, heavy cream, salt, and pepper.
Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands, resembling spaghetti.
Add the spaghetti squash strands to the skillet with the cooked bacon, and pour the egg mixture over the top.
Cook over low heat, stirring constantly, until the eggs are cooked and the mixture is creamy.
Remove from heat and garnish with chopped fresh parsley.
Serve hot and enjoy!