Low Carb Spaghetti Squash Carbonara With Bacon Tomato Food

SPAGHETTI SQUASH CARBONARA

Steps:

• Cut the squash in half crosswise 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 until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.
• Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.
• Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
• Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side.

BACON & TOMATO SPAGHETTI CARBONARA

Steps:

• In large frypan cook bacon until crisp.
• Drain, reserving 2 Tbsp (30 mL) drippings.
• Set bacon aside.
• Combine drippings and butter; set aside.
• In large saucepan, cook spaghetti according to package directions; drain; return to saucepan.
• Add butter mixture, eggs, cheese and parsley tossing to combine.
• Cook and stir over low heat until mixture is creamy and slightly thickened.
• Stir in tomatoes and bacon.
• Add salt and pepper to taste.
• Serve immediately sprinkled with additional Parmesan cheese.

KETO SPAGHETTI SQUASH CARBONARA

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.

LOW- CARB SPAGHETTI SQUASH CARBONARA WITH BACON & TOMATO

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.