Low Carb Spaghetti Squash Carbonara With Bacon Tomato Recipes

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KETO SPAGHETTI SQUASH CARBONARA



Keto Spaghetti Squash Carbonara image

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

1 spaghetti squash, halved and seeded
3 slices bacon
1 teaspoon minced garlic
2 eggs
¼ cup grated Parmesan cheese
¼ cup chopped parsley
salt and ground black pepper to taste

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

LOW- CARB SPAGHETTI SQUASH CARBONARA WITH BACON & TOMATO



Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato image

Sorry, I had not tried this recipe be for I posted it. When I did it really wasn't that good, in fact I had to throw it out. If I could delete it I would.

Provided by Marlitt

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 large spaghetti squash
8 slices bacon, chopped
2 tablespoons butter
1 garlic clove, minced
4 eggs, beaten
1/3 cup fresh parsley
2 large tomatoes, diced
1/2 cup parmesan cheese, grated
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • In a large stock pot, fill with enough water to cover squash.
  • Cook until done, about 25 minutes.
  • Meanwhile, in large fry pan, fry bacon until crisp.
  • Remove bacon and set aside.
  • Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside.
  • When squash is cooked and cooled enough to handle.
  • Cut the squash lengthwise and scrap another pan.
  • Add butter mixture, eggs, cheese and parsley and give it a good toss.
  • Stir over low heat until mixture is slightly thickened.
  • Stir in tomatoes and bacon.
  • Add salt and pepper to taste.
  • Serve immediately sprinkled with Parmesan cheese.

Nutrition Facts : Calories 447.3, Fat 36.2, SaturatedFat 14.8, Cholesterol 270.8, Sodium 742.5, Carbohydrate 12.4, Fiber 1.3, Sugar 3, Protein 19

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