Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato

Submitted by Marlitt

"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."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 large spaghetti squash
• 8 slices bacon, chopped
• 2 tablespoons butter
• 1 garlic clove, minced
• 4 eggs, beaten
• 1⁄3 cup fresh parsley
• 2 large tomatoes, diced
• 1⁄2 cup parmesan cheese, grated
• salt and pepper
• 2 tablespoons parmesan cheese, grated

directions

1. In a large stock pot, fill with enough water to cover squash.
2. Cook until done, about 25 minutes.
3. Meanwhile, in large fry pan, fry bacon until crisp.
4. Remove bacon and set aside.
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. When squash is cooked and cooled enough to handle.
7. Cut the squash lengthwise and scrap another pan.
8. Add butter mixture, eggs, cheese and parsley and give it a good toss.
9. Stir over low heat until mixture is slightly thickened.
10. Stir in tomatoes and bacon.
11. Add salt and pepper to taste.
12. Serve immediately sprinkled with Parmesan cheese.

Reviews

[ThinOne]

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.

 

[Rose Forget]

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.

 

[Pot Scrubber]

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.