Keto Carbonara Spaghetti Squash

Preheat the oven to 400 degrees F (200 degrees C), creating a warm environment for cooking. Cover a baking sheet with parchment paper, then position the squash on top, with its cut side facing downwards.

Place the prepared baking sheet in the preheated oven and let it cook until the squash's skin can be pierced easily with a fork, taking approximately 45 minutes to achieve this result.

While the squash is undergoing its cooking process, cook the bacon in a large skillet over medium-high heat until it reaches a crispy state, lasting around 5 to 10 minutes. Transfer the cooked bacon to a plate lined with paper towels, reserving the grease in the skillet for later use. Once the bacon has cooled slightly, crumble it into smaller pieces.

Allow the baked squash to cool until it becomes easy to handle, making it suitable for further processing. Using a fork, scrape the flesh of the squash into a bowl or container.

In the same skillet used for cooking the bacon, combine the cooked squash flesh and garlic. Cook over medium heat for 2 minutes before reducing the heat to a lower setting.

In another small bowl, whisk together eggs and Parmesan cheese until well combined. Add this mixture to the skillet with the reserved bacon grease and stir continuously for 3 minutes, ensuring everything is well incorporated.

Remove the skillet from heat and add cooked bacon pieces, parsley, salt, and pepper to the mixture. Stir everything together before serving immediately.