SPAGHETTI SQUASH CARBONARA
Makes 4 servings
Macros Per Servings:
Cals: 375, Fat: 18g, Carbs 21.7g, Fiber: 3.4g, Net Carbs:18.3g , Protein 33.9
Ingredients:
2 eggs
4 tbsp parmesan cheese (grated)
4 cups spaghetti squash, cooked or 1 large spaghetti squash
Olive oil for cooking
1 shallot, diced
4 slices bacon, chopped
Salt and Pepper
Red pepper flakes
4 frozen garlic cubes, or cloves
½ cup green peas, frozen or canned
1 lb rotisserie chicken, chopped
Parsley for topping
Parmesan for topping
DIRECTIONS:
1. In a small bowl, whisk 2 eggs with parmesan. Set aside.
2. Cook your spaghetti squash. I like to poke several holes in it with a sharp knife and put it in microwave for 7-10 minutes. Make sure to rotate it halfway through until its tender on the outside. Carefully remove spaghetti squash with hot hands and cut in half. Scoop out seeds and use a fork to shred the “spaghetti” from the sides.
3. While spaghetti squash is cooking, heat olive oil in large saucepan over medium high heat.
4. Add shallots and bacon. Cook until bacon starts to crisp. Stir to prevent burning. Add garlic cubes (or cloves). Stir until fragrant. Add peas.
5. Add chicken and spaghetti squash. Season with salt and pepper.
6. Turn off heat. Pour egg mixture over spaghetti squash and stir until well incorporated. Taste and season with more salt, pepper, and red pepper flakes.
7. Top with chopped parsley and more parmesan!
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