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    You are in: Home / Recipes / Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato Recipe
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    Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Marlitt's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large stock pot, fill with enough water to cover squash.
    2. 2
      Cook until done, about 25 minutes.
    3. 3
      Meanwhile, in large fry pan, fry bacon until crisp.
    4. 4
      Remove bacon and set aside.
    5. 5
      Drain all but 2 Tbsp of the drippings, and add the butter, when melted and garlic and sauté careful not to burn, set aside.
    6. 6
      When squash is cooked and cooled enough to handle.
    7. 7
      Cut the squash lengthwise and scrap another pan.
    8. 8
      Add butter mixture, eggs, cheese and parsley and give it a good toss.
    9. 9
      Stir over low heat until mixture is slightly thickened.
    10. 10
      Stir in tomatoes and bacon.
    11. 11
      Add salt and pepper to taste.
    12. 12
      Serve immediately sprinkled with Parmesan cheese.

    Ratings & Reviews:

    • on May 31, 2007

      55

      Here's the deal. This is a great recipe. I make pretty much the same one all the time. 2 things you can do, 1) remove the seeds from the tomatoes before dicing them it will make everything less watery and 2) use 2 egg yolks instead of 4 whole eggs. I only use the yolks for richness and thickening purposes. I also add some sauteed mushrooms and onions and a dash of heavy cream plus a LOT more parmesan cheese. I really like my flavor combination.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 16, 2006

      55

      Is it possible you've never eaten spaghetti squash? From a squash lover's point of view this recipe was great. I bake my squash rather than boil. Cut in half and bake at 350 until strands come off easily. Cutting the eggs down to two makes a big difference.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2006

      55

      You poor thing! I saw the title of this recipe and thought it sounded good... before reading your comment. Thanks for the tip. LOL. Win some lose some. I have not made this. I am only rating it with five stars because any chef who apoligizes for a bad recipe to avoid others making the same mistake deserves them. Thumbs up, dear! There are two recipes of mine that I wish I could delete, also... but can't.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato

    Serving Size: 1 (285 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 447.2
     
    Calories from Fat 326
    72%
    Total Fat 36.2 g
    55%
    Saturated Fat 14.7 g
    73%
    Cholesterol 270.7 mg
    90%
    Sodium 742.5 mg
    30%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.9 g
    11%
    Protein 19.0 g
    38%

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