Keto Spaghetti Squash Carbonara Recipes
KETO SPAGHETTI SQUASH CARBONARA
All the richness you love in carbonara without all the carbs! This recipe can easily be doubled. Serve in the empty squash shells for a fun presentation.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork
Time 1h5m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
- Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
- While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
- Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
- Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 26.1 g, Cholesterol 209.6 mg, Fat 15.5 g, Fiber 0.3 g, Protein 17.7 g, SaturatedFat 5.6 g, Sodium 676.2 mg, Sugar 0.6 g
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- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Carefully slice the spaghetti squash in half length-wise and remove the seeds. Place on baking sheet, cut side down. Bake for about 35-40 minutes until a fork can easily pierce the skin.
- While squash is cooking, add bacon to a large skillet set over medium heat. Cook for 2-3 minutes until crispy. Reduce heat and add garlic.
- When squash is done baking, remove from oven and pull “noodles” out and add to your pan. Stir in cream mixture. Remove from heat and garnish with freshly parsley and extra parmesan cheese if desired.
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash according to this recipe for Roasted Spaghetti Squash. When the squash has finished cooking, fluff the squash strands to make “noodles.”
- Measure and set out the frozen peas (they don’t need to completely thaw; just let them warm up at room temp while you make the rest of the recipe).
- While the squash roasts, place the bacon pieces in a large, deep skillet or Dutch oven. Cook over medium, until the bacon is crisp and the fat has rendered, about 8 to 10 minutes. Don’t rush it—crispy bacon takes patience and you don’t want it to burn. With a slotted spoon, scoop the bacon onto a paper towel-lined plate and blot away any extra grease. Discard all but 1 tablespoon drippings from the pan.
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From ketokarma.com
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- Cut the squash in half lengthwise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave safe plate, cover tightly with plastic wrap and microwave on high for 13-14 minutes, until tender and the flesh can easily be detached with a fork.(See below for alternative spaghetti squash cooking methods using the oven or instant pot.) Use a fork to scrape the inside of the squash into spaghetti-like strands and place into a bowl.
- In a separate bowl, mix together the parmesan cheese, egg yolks, salt and pepper and set aside.
- Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, for about 7-8 minutes, until crisp. Add the garlic and red pepper flakes to the skillet and cook, stirring for about 1 minute, until the garlic is fragrant. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a simmer. Reduce the heat to medium-low and add the squash strands. Toss together until squash is coated.
- Add the parmesan and egg mixture slowly and toss to gently cook the eggs and make a creamy sauce. Turn off the heat and stir in the parsley. Divide among 4 plates and serve with more Parmesan and parsley for garnish if desired.
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