Aunt Rocky’s Spaghetti Squash Carbonara

Pierce the skin of the spaghetti squash in several places using an ice pick or stainless steel skewer. Pierce all the way to the center. (Use filet knife or other thin knife if you don’t have an ice pick or skewer.) Place in microwave and cook on high 5 minutes. Turn over and cook on high another 5 minutes. Let the squash stand at least 5 minutes to finish cooking.

While the squash is cooking, fry the bacon in a deep 12-inch frying pan. Remove bacon to paper towel lined plate to cool. Pour off all but 2 teaspoons of the bacon grease.

In a medium mixing bowl, whisk the eggs until they are uniform in color. Add the cream, both cheeses and pepper. Whisk again. Set aside.

Cut the cooled bacon into somewhat chunky pieces. Set aside.

Once the squash is finished, cut in half lengthwise. Scoop out the seeds with a spoon. Use a fork to start shredding the ‘spaghetti’ strands. Transfer the squash to the skillet you used for the bacon. Turn the heat on medium-low and stir until squash is nice and hot. Pour in the egg and cheese mixture and stir constantly until the egg cooks and the cheese melts.

Add the chopped bacon and stir again.

Transfer to platter or individual serving plates. Garnish with a little extra Parmesan cheese and the chopped parsley.

Store leftovers in refrigerator, or may be frozen.

Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 416, Total Fat 33 g, Saturated Fat 15 g, Sodium 908 mg, Potassium 182 mg, Total Carbohydrate 6 g, Dietary Fiber 1 g, Net Carbs 5 g, Sugars 7 g, Protein 22 g. Macros: 73% fats, 22% protein, 5% carbs.

© June 10, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.