Spaghetti Squash Carbonara
SPAGHETTI SQUASH CARBONARA
FOOD AS MEDICINE
This carbonara is an indulgent way to keep your low carb or keto lifestyle fresh and is remarkably simple to make. Spaghetti squash provides the texture of pasta without all the carbs and creates volume without excessive calories, leading to a feeling of satiety or fullness. Cup for cup, swapping out pasta for spaghetti squash saves over 180 calories and provides less than 1/3 of the carbohydrates. Using non-starchy vegetables such as spaghetti squash is a great approach in applying volumetrics for optimal health outcomes!
1 large spaghetti squash
8 slices pasture raised bacon
3 large pasture raised egg yolks
1 cup grated Parmesan cheese
1/4 cup Chicken Bone Broth
2 cloves garlic, minced
salt and pepper to taste
Chopped fresh parsley and extra parmesan for garnish
Preheat the oven to 350F. Carefully cut spaghetti squash in half lengthwise. Remove the seeds with a spoon. Place squash flesh side down on a baking sheet and add 1 inch of water. Bake until flesh is soft, about 45 minutes. Allow to cool, then use a fork to scrape out the noodles.
In the meantime, cut bacon into small pieces and cook in a large skillet. Once cooked, remove to a paper towel to drain. Reserve the bacon grease in the pan.
Combine the egg yolks, parmesan, bone broth and a pinch each salt and pepper and whisk. Add the garlic to the skillet with the bacon grease and cook 1 minute, until fragrant. Add the spaghetti squash noodles and bacon back into the pan and heat through. Once heated, turn off the burner and fold in the egg and cheese mixture. Garnish with parsley and parmesan. Serve along with 1-2 grilled chicken thighs for a complete meal depending on your protein needs!
Makes 4-6 servings (about 1 cup each)
Nutrition per serving: 229 Calories, 15g Fat, 11g Carbs, 16g Protein
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