12 Delicious Keto Spaghetti Squash Carbonara Recipes

Kickstart your keto journey with a twist on a classic comfort food that doesn’t skimp on flavor! Our roundup of 12 Delicious Keto Spaghetti Squash Carbonara Recipes is here to prove that low-carb eating can be just as indulgent. Perfect for busy weeknights or cozy weekends, these recipes will keep you coming back for more. Ready to dig in? Let’s get cooking!

Creamy Keto Spaghetti Squash Carbonara

Overwhelm your taste buds with this twist on a classic—creamy, dreamy, and totally keto-friendly. Perfect for those nights when you’re craving comfort without the carbs.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 4 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 2 cloves garlic, minced (fresh is best, no cheating with the jarred stuff)
• 2 large eggs (room temp blends smoother, trust me)
• 1/2 cup grated Parmesan cheese (the real deal, not the shakey kind)
• 1/4 cup heavy cream (for that lush, velvety texture)
• Salt and freshly ground black pepper (season like you mean it)
• 1 tbsp extra virgin olive oil (my kitchen staple)

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.
2. While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
3. In the same skillet, sauté the minced garlic in the bacon drippings for about 30 seconds until fragrant. Remove from heat.
4. In a bowl, whisk together the eggs, heavy cream, and Parmesan. Season with a pinch of salt and pepper.
5. Once the squash is done, use a fork to scrape the flesh into strands. Quickly toss the hot squash with the egg mixture, then stir in the garlic and bacon. The heat from the squash will cook the eggs into a creamy sauce.
6. Serve immediately, garnished with extra Parmesan and a crack of black pepper.

Makes you wonder how something so indulgent can be keto, right? The squash strands mimic pasta perfectly, while the creamy carbonara sauce clings to every bite. Try topping with a fried egg for extra decadence.

Garlic Butter Keto Spaghetti Squash Carbonara

Forget everything you know about carb-heavy pasta—this Garlic Butter Keto Spaghetti Squash Carbonara is a game-changer. It’s creamy, dreamy, and packed with flavor that’ll make you forget it’s actually good for you.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 4 tbsp unsalted butter (I always go for grass-fed—it’s richer)
• 4 cloves garlic, minced (fresh is best, no jarred stuff here)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 2 large eggs (room temp blends smoother)
• 1/2 cup heavy cream (makes it luxuriously creamy)
• 4 slices bacon, cooked and crumbled (crispy is key)
• Salt and freshly ground black pepper (to season perfectly)
• Fresh parsley, chopped (for that pop of color and freshness)

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender. Tip: A fork should easily pierce the skin when it’s ready.
2. While the squash roasts, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant—don’t let it burn!
3. In a bowl, whisk together eggs, heavy cream, and Parmesan. Tip: Tempering the eggs with a bit of the warm butter mixture prevents scrambling.
4. Use a fork to scrape the squash into strands directly into the skillet with garlic butter. Toss to coat evenly.
5. Remove skillet from heat. Quickly stir in the egg mixture, then add bacon. The residual heat will cook the eggs into a silky sauce. Tip: Work fast here to avoid curdling.
6. Season with salt and pepper, garnish with parsley, and serve immediately. Now, that’s a keto carbonara done right.

Never thought spaghetti squash could steal the show? This dish is a textural marvel—creamy sauce clinging to al dente-like strands, with crispy bacon adding the perfect crunch. Try topping with a fried egg for extra decadence.

Bacon and Egg Keto Spaghetti Squash Carbonara

Dive into this low-carb twist on a classic that’ll have you forgetting all about pasta. Crispy bacon meets creamy egg sauce in a spaghetti squash bowl—keto never tasted so good.

Ingredients

• 1 medium spaghetti squash (halved and seeded, because nobody likes those stringy bits)
• 4 slices thick-cut bacon (go for the good stuff—it makes all the difference)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1/4 cup grated Parmesan cheese (the real deal, not the shaky can stuff)
• 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
• 1 clove garlic (minced, because fresh is best)
• Salt and pepper (to season, but we’re skipping ‘to taste’ vagueness)

Instructions

1. Preheat your oven to 400°F—no guessing, just set it and forget it.
2. Drizzle the spaghetti squash halves with olive oil, season with salt and pepper, and roast cut-side down for 30-40 minutes until fork-tender.
3. While the squash roasts, chop the bacon into bite-sized pieces and fry until crispy. Drain on paper towels but keep that glorious fat in the pan.
4. In a bowl, whisk the eggs and Parmesan together. Room temp eggs prevent scrambling—pro tip.
5. Once the squash is done, use a fork to scrape it into strands. Work quickly to keep it hot—warm squash absorbs the sauce better.
6. Return the squash strands to the pan with the bacon fat, add the minced garlic, and toss over low heat for 1 minute to infuse flavor.
7. Remove from heat, pour in the egg mixture, and stir vigorously. The residual heat cooks the eggs into a silky sauce—no scrambling allowed.
8. Crumble the crispy bacon on top, give it one final toss, and season with a pinch of salt and pepper.

Whip this up for a dish that’s all about contrasts—creamy, crispy, and utterly satisfying. Serve it straight from the squash shell for that Instagram-worthy presentation, or plate it up fancy if you’re feeling extra.

Parmesan Crusted Keto Spaghetti Squash Carbonara

Elevate your keto game with this twist on carbonara—spaghetti squash gets crispy, cheesy, and downright irresistible.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdery stuff)
• 2 large eggs (I let mine sit out for 10 minutes to take the chill off)
• 4 slices thick-cut bacon, chopped (because everything’s better with bacon)
• 2 cloves garlic, minced (fresh is best, no jarred nonsense)
• 1/4 cup heavy cream (makes it luxuriously creamy)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• Salt and freshly ground black pepper (season like you mean it)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon—save them for roasting if you’re into that.
3. Drizzle the cut sides with olive oil, then season with salt and pepper. Place cut-side down on the baking sheet. Roast for 30-35 minutes until the flesh is fork-tender.
4. While the squash roasts, cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove with a slotted spoon, leaving the drippings in the pan.
5. In the same skillet, sauté the garlic in the bacon drippings for 30 seconds until fragrant. Remove from heat.
6. In a bowl, whisk together the eggs, heavy cream, and half the Parmesan. Season with a pinch of salt and pepper.
7. Use a fork to shred the roasted squash into strands. Toss with the egg mixture, bacon, and garlic until well combined.
8. Transfer the mixture back to the baking sheet. Sprinkle with the remaining Parmesan. Broil for 2-3 minutes until the top is golden and bubbly.

Outrageously creamy with a crispy Parmesan crust, this dish is a textural dream. Serve it straight from the oven with a sprinkle of fresh parsley for a pop of color.

Mushroom and Thyme Keto Spaghetti Squash Carbonara

Kickstart your keto journey with this Mushroom and Thyme Spaghetti Squash Carbonara—creamy, savory, and utterly satisfying without the guilt.

Ingredients

• 1 medium spaghetti squash (halved and seeded—save those seeds for roasting!)
• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 1 cup sliced cremini mushrooms (baby bellas work too, but creminis have that earthy depth I love)
• 2 cloves garlic (minced—fresh is non-negotiable here)
• 1 tsp fresh thyme leaves (dried can sub in a pinch, but fresh is game-changing)
• 1/2 cup heavy cream (room temp blends smoother)
• 1/2 cup grated Parmesan cheese (plus extra for serving—because more cheese is always better)
• 2 large eggs (room temp eggs are key for a silky sauce)
• Salt and freshly ground black pepper (to taste, but be generous)

Instructions

1. Preheat your oven to 400°F. Drizzle the spaghetti squash halves with 1 tbsp olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 30-35 minutes until tender.
2. While the squash roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan for that perfect sear.
3. Stir in garlic and thyme, cooking for 1 minute until fragrant. Remove from heat and set aside.
4. In a bowl, whisk together heavy cream, Parmesan, and eggs. Tip: Tempering the eggs with a bit of warm cream prevents scrambling.
5. Once the squash is done, use a fork to scrape the flesh into strands. Quickly toss the hot squash with the cream mixture—the residual heat will thicken the sauce. Tip: Work fast to avoid clumping.
6. Fold in the mushroom mixture, season with salt and pepper, and serve immediately. Garnish with extra Parmesan if you’re feeling fancy.

Yum! The squash strands mimic pasta perfectly, while the carbonara sauce clings beautifully for a rich, velvety bite. Try topping with a poached egg for an extra decadent twist.

Spicy Sausage Keto Spaghetti Squash Carbonara

Alright, let’s dive straight into this mouthwatering dish that’s about to become your new keto obsession. A spicy twist on classic carbonara, this recipe swaps pasta for spaghetti squash and packs a punch with bold flavors.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 1 tbsp extra virgin olive oil (my go-to for roasting)
• 1/2 lb spicy Italian sausage (casings removed, for that perfect crumble)
• 2 large eggs (I prefer room temp eggs here for smoother mixing)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic (minced, because fresh is best)
• Salt and freshly ground black pepper (to season, but we’ll be specific)
• 1/4 tsp red pepper flakes (for an extra kick, adjust to your heat preference)

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt, and place cut-side down on a baking sheet. Roast for 35-40 minutes until tender.
2. While the squash roasts, brown the sausage in a skillet over medium heat, breaking it into small pieces, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. In a bowl, whisk together eggs, Parmesan, garlic, and a pinch of black pepper. Tip: Whisk vigorously to avoid scrambled eggs when combining with hot squash.
4. Once squash is done, use a fork to scrape the flesh into strands. Quickly toss the hot squash with the egg mixture, then stir in the sausage and red pepper flakes. Tip: The residual heat will cook the eggs into a creamy sauce.
5. Serve immediately, topped with extra Parmesan. How about that? The squash strands mimic pasta perfectly, while the spicy sausage and creamy sauce deliver a flavor bomb in every bite. Try serving it with a side of crispy kale for a complete meal.

Avocado and Lime Keto Spaghetti Squash Carbonara

Whip up a storm in your kitchen with this Avocado and Lime Keto Spaghetti Squash Carbonara—creamy, zesty, and utterly satisfying without the guilt.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 ripe avocados (the softer, the better for that creamy texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (fresh is best, no compromises)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp fresh lime juice (about 1 lime, roll it first to get more juice)
• 2 large eggs (I prefer room temp eggs here for smoother blending)
• Salt and freshly ground black pepper (to season, but we’ll be specific)
• 1/4 cup chopped fresh cilantro (for that fresh kick at the end)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tbsp olive oil and season with salt and pepper.
3. Place the squash halves cut-side down on the baking sheet. Roast for 35-40 minutes until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, mash the avocados in a bowl until smooth. Stir in the minced garlic, Parmesan, lime juice, and a pinch of salt and pepper.
5. In a separate bowl, whisk the eggs until smooth. Tip: Temper the eggs by slowly adding a spoonful of the hot squash strands to prevent scrambling.
6. Once the squash is done, use a fork to scrape the flesh into strands. Immediately mix in the avocado mixture and tempered eggs—the residual heat will cook the eggs safely.
7. Garnish with chopped cilantro and extra Parmesan. Serve hot for the best texture and flavor.

Unleash the creamy, tangy goodness of this dish with a sprinkle of red pepper flakes for heat or alongside grilled chicken for extra protein. The spaghetti squash strands hold the sauce beautifully, making every bite a perfect mix of texture and taste.

Sun-Dried Tomato Keto Spaghetti Squash Carbonara

Alright, let’s dive into this keto twist on a classic—**Sun-Dried Tomato Keto Spaghetti Squash Carbonara**. A dish that’s as bold in flavor as it is in simplicity, perfect for those low-carb nights when you’re craving something indulgent.

Ingredients

• 1 medium spaghetti squash (halved and seeded—trust me, it’s easier to handle when it’s room temp)
• 2 tbsp extra virgin olive oil (my go-to for that rich, fruity punch)
• 4 slices of thick-cut bacon (chopped—because everything’s better with bacon)
• 2 cloves garlic (minced—fresh is best, no compromises)
• 1/2 cup sun-dried tomatoes (packed in oil, drained and chopped—they’re the star here)
• 2 large eggs (room temp for a smoother sauce)
• 1/2 cup grated Parmesan cheese (plus extra for serving—because more cheese is always better)
• Salt and freshly ground black pepper (to taste—but be generous)
• Fresh parsley (chopped, for garnish—adds a pop of color and freshness)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with 1 tbsp olive oil, season with salt and pepper, and place cut-side down on the baking sheet. Roast for 30-35 minutes until tender.
3. While the squash roasts, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the bacon and cook until crispy, about 5-7 minutes. Tip: Reserve some bacon fat for extra flavor.
4. Add the garlic and sun-dried tomatoes to the skillet, sautéing for 1-2 minutes until fragrant. Tip: Don’t let the garlic burn—it turns bitter fast.
5. In a small bowl, whisk the eggs and Parmesan cheese together. Tip: Room temp eggs blend smoother into the sauce.
6. Once the squash is done, use a fork to scrape the flesh into strands directly into the skillet with the bacon mixture. Toss to combine.
7. Remove the skillet from heat and quickly stir in the egg mixture, allowing the residual heat to cook the eggs into a creamy sauce. Season with salt and pepper to taste.
8. Garnish with fresh parsley and extra Parmesan before serving.

Mmm, the creamy egg sauce clings to every strand of squash, with the sun-dried tomatoes adding a sweet, tangy contrast. Serve it straight from the skillet for that rustic, family-style vibe.

Herbed Chicken Keto Spaghetti Squash Carbonara

Let’s dive straight into this game-changing dish that’s about to become your keto bestie. Herbed Chicken Keto Spaghetti Squash Carbonara is where comfort meets low-carb in the most delicious way possible.

Ingredients

• 1 medium spaghetti squash (go for one that feels heavy for its size—more flesh!)
• 2 tbsp extra virgin olive oil (my kitchen staple for that perfect sauté)
• 1 lb chicken breast, diced (I like mine organic, but any will do)
• 3 cloves garlic, minced (fresh is best, no compromises)
• 1/2 cup heavy cream (the richer, the better for that silky sauce)
• 2 large eggs (room temp blends smoother, trust me)
• 1/2 cup grated Parmesan (plus extra for serving, because why not?)
• 1 tbsp fresh thyme (dried works in a pinch, but fresh is king)
• Salt and pepper (season like you mean it)

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise, scoop out the seeds, and brush the insides with olive oil. Season with salt and pepper.
2. Place squash halves cut-side down on a baking sheet. Roast for 30-40 minutes until tender. Let cool slightly, then scrape into strands with a fork.
3. While squash roasts, heat olive oil in a large skillet over medium-high. Add chicken, season well, and cook until golden, about 6-8 minutes. Tip: Don’t overcrowd the pan for that perfect sear.
4. Lower heat to medium, add garlic, and sauté for 30 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer.
5. Whisk eggs in a bowl, then slowly drizzle into the cream mixture, stirring constantly to avoid scrambling. Tip: Keep the heat low and steady for a smooth sauce.
6. Remove from heat, stir in Parmesan and thyme. Fold in spaghetti squash strands until well coated. Tip: A gentle hand keeps the squash from getting mushy.

Creamy, herby, and with just the right bite from the squash, this dish is a textural dream. Serve it up in the squash shells for a show-stopping presentation that’s as Instagram-worthy as it is delicious.

Truffle Oil Keto Spaghetti Squash Carbonara

Swap your pasta for spaghetti squash and dive into a keto-friendly carbonara that’s rich, creamy, and packed with umami. This truffle oil twist on a classic will have you forgetting all about carbs.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 2 tbsp extra virgin olive oil (my go-to for its fruity punch)
• 3 large eggs (room temp eggs blend smoother)
• 1/2 cup grated Parmesan cheese (the real deal, none of that pre-shredded stuff)
• 4 slices of thick-cut bacon, chopped (because everything’s better with bacon)
• 2 cloves garlic, minced (fresh is best, no jarred nonsense)
• 1 tbsp truffle oil (a little goes a long way, trust me)
• Salt and freshly ground black pepper (season like you mean it)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on the baking sheet.
3. Roast for 30-40 minutes until the flesh is tender and easily shreds into strands with a fork. Tip: Let it cool slightly before handling.
4. While the squash roasts, cook the chopped bacon in a skillet over medium heat until crispy. Remove with a slotted spoon and set aside.
5. In the same skillet, sauté the minced garlic in the bacon fat for about 30 seconds until fragrant. Tip: Don’t let it burn or it’ll turn bitter.
6. In a bowl, whisk together the eggs and Parmesan cheese. Tip: Tempering the eggs with a bit of the hot squash prevents scrambling.
7. Once the squash is ready, use a fork to scrape the flesh into strands into a large bowl. Quickly stir in the egg mixture, bacon, and garlic. The residual heat will cook the eggs into a creamy sauce.
8. Drizzle with truffle oil and give it one final toss. Season with more black pepper if you like.

Creamy, smoky, and with a luxurious truffle finish, this dish is a textural dream. Serve it straight from the bowl for a cozy night in or plate it up fancy with an extra sprinkle of Parmesan and a side of roasted veggies for a dinner party wow.

Spinach and Artichoke Keto Spaghetti Squash Carbonara

Just when you thought carbonara couldn’t get any better, we’re twisting it with spaghetti squash and a keto-friendly spin. This dish is your low-carb dream come true, packed with flavors that’ll make you forget it’s healthy.

Ingredients

• 1 medium spaghetti squash (go for one that feels heavy for its size—more flesh!)
• 2 tbsp extra virgin olive oil (my kitchen staple for that rich flavor)
• 1 cup fresh spinach (tightly packed, because it wilts down to nothing)
• 1/2 cup artichoke hearts, chopped (jarred in water, not oil, for fewer calories)
• 2 large eggs (room temp blends smoother into the sauce)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 cloves garlic, minced (fresh is best, no jarred nonsense here)
• Salt and pepper (to season, but we’re measuring—1/2 tsp salt, 1/4 tsp pepper)

Instructions

1. Preheat your oven to 400°F. Halve the spaghetti squash lengthwise and scoop out the seeds. Drizzle with 1 tbsp olive oil, season with half the salt and pepper, and roast cut-side down for 30 minutes until tender.
2. While squash roasts, heat the remaining olive oil in a pan over medium. Add garlic, sauté for 30 seconds until fragrant—don’t let it burn!
3. Toss in spinach and artichokes, cooking until spinach wilts, about 2 minutes. Remove from heat.
4. In a bowl, whisk eggs and Parmesan. Tip: Temper the eggs by slowly adding a spoonful of the hot veggie mix to prevent scrambling.
5. Use a fork to scrape the squash into strands. Quickly mix in the egg and veggie mixture—the residual heat will cook the eggs into a creamy sauce.
6. Season with remaining salt and pepper. Serve immediately for the best texture.

Al dente squash strands coated in a velvety, garlicky sauce with pops of artichoke—this dish is a texture lover’s paradise. Try topping with crispy bacon bits for an extra crunch or a sprinkle of red pepper flakes for heat.

Roasted Garlic and Rosemary Keto Spaghetti Squash Carbonara

Let’s dive into a dish that’s a game-changer for keto lovers and pasta enthusiasts alike. Roasted garlic and rosemary bring a fragrant punch to spaghetti squash, transforming it into a carbonara that’s both indulgent and guilt-free.

Ingredients

• 1 medium spaghetti squash (look for one that feels heavy for its size)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (fresh is best here)
• 1 tbsp fresh rosemary, finely chopped (dried just doesn’t compare)
• 2 large eggs (I prefer room temp for smoother blending)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 4 slices bacon, cooked and crumbled (save that bacon grease!)
• Salt and freshly ground black pepper (to season, but we’ll be specific)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and drizzle each half with 1 tbsp olive oil. Season with salt and pepper.
3. Place the squash cut-side down on the baking sheet. Roast for 35-40 minutes until the flesh is tender and easily shreds into strands.
4. While the squash roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the garlic and rosemary, sautéing for 1-2 minutes until fragrant. Tip: Don’t let the garlic brown to avoid bitterness.
5. In a bowl, whisk the eggs and Parmesan cheese together. Tip: Tempering the eggs with a bit of the hot squash prevents scrambling.
6. Once the squash is done, use a fork to shred it into strands. Quickly mix in the egg and cheese mixture, then the garlic-rosemary oil. The residual heat will cook the eggs into a creamy sauce.
7. Stir in the crumbled bacon. Season with salt and pepper to taste. Tip: A splash of the reserved bacon grease adds depth.

Bold flavors and creamy textures make this dish a standout. Serve it in the squash shells for a rustic presentation, or top with an extra sprinkle of Parmesan and a fresh rosemary sprig for elegance.

Conclusion

Now that you’ve explored these 12 delicious Keto Spaghetti Squash Carbonara recipes, it’s clear there’s a perfect low-carb twist on this classic dish for every taste. We invite you to try these recipes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking, and enjoy your guilt-free carbonara!