Low-Carb Bacon Mushroom Spinach Carbonara with Spaghetti Squash Pasta
Cook time
Total time
Recipe type: Gluten Free, Protein
Serves: 4
  • 1 large spaghetti squash
  • ½ lb uncured bacon
  • 1½ cups chopped mushrooms
  • 1 cup chopped white or sweet onion
  • 2 big handfuls fresh baby spinach
  • 2 teaspoons ghee (could sub with olive oil or coconut oil)
  • 1 tsp minced garlic (I use the kind from a jar)
  • ½ can fire roasted tomatoes (reserve liquid)
  • Dash of salt/pepper
  • Optional: red pepper flakes
  1. Preheat oven to 400. Wash outside of spaghetti squash and carefully poke about 10 holes in it. Place on baking sheet (be careful it doesn't roll off). Bake for 60 minutes.
  2. While the squash is baking, prepare your sauce.
  3. Cut bacon into 1 inch pieces, don't worry about separating them because they will come apart while cooking.
  4. In a large skillet, add 1 teaspoon of ghee (or oil of choice) and cook bacon until crispy.
  5. With a slotted spoon, remove bacon, set aside and discard grease.
  6. Using the same pan, add ½ tsp of ghee and saute onions, garlic, dash of salt and pepper on medium heat until translucent. About 4 - 5 minutes.
  7. Add another ½ tsp of ghee and add mushrooms and spinach, saute on medium heat until spinach is thoroughly wilted.
  8. Add fire roasted tomatoes plus all of the liquid in the can to the pan. Continue to heat on medium until most of the liquid cooks off.
  9. When your squash is finished baking, place on counter for about 10 - 15 minutes so it's cools off enough to cut in half.
  10. Once cooled enough to handle, slice squash lengthwise and scoop out seeds.
  11. Rake fork along the flesh to separate the "spaghetti" from the outer shell.
  12. Serve spaghetti squash topped with your delicious carbonara sauce.
  13. Optional: Sprinkle with red pepper flakes.
Recipe by at http://theorganicrabbit.com/low-carb-carbonara/