Low carb spaghetti squash carbonara

Carbonara is one of my favorite all time dishes. I wanted to try it with spaghetti squash. It was a little soupy (maybe could have thickened the sauce with more cheese or some xanthan gum).

20120517 203309 Low carb spaghetti squash carbonaraLow carb Spaghetti Squash Carbonara

2 cups leftover shredded spaghetti squash
2 eggs
1/4 cup cream
1/2 cup grated Parmesan Cheese
3 slices thick cut bacon
1 tsp chopped parsley
Salt and Pepper to taste (heavy on the pepper)

Slice the bacon into small pieces (lardons) and fry until crisp, add some pepper while frying.  Drain off any excess grease, however make sue you keep some, this is lowcarb high fat eating afterall!  Add the spaghetti squash and a little salt and heat through.  In a separate bowl, combine eggs, cream and parma cheese.  Remove the frying pan off the heat and pour over egg mixture.  Mix quickly so you don’t get scrambled eggs.  If the eggs sauce doesn’t cook from the residual heat, you can put it back on the heat for a little bit, but I like my carbonara nice and creamy and runny.  Top with some chopped parsley.  Taste for salt and pepper (I added more pepper).  Serve with more cheese grated on top.

As I mentioned this came out a little soupy, but I LOVED the flavor.  I just grabbed a spoon and served it in a bowl and drank it up!  Was a great dinner and a good reminder of pasta carbonara.

 

 

 

Low Carb Spaghetti Squash in Tomato Shrimp Sauce

I had some friends over for dinner and whipped up a quick low carb pasta sauce. They had normal pasta, I had some spaghetti squash. I think my meal was tastier :). Btw the amount in the pic was over two servings, actually I’m still eating the leftovers.

20120513 015534 Low Carb Spaghetti Squash in Tomato Shrimp SauceLow carb Spaghetti Squash in Tomato Shrimp Sauce

1/2 spaghetti squash
1/4 cup tomato shrimp sauce
2-3 tbs shredded cheese

Place the spaghetti squash, cut side down, on a microwaveable plate. Microwave on high for ~10 mins (depending on the size of your squash).  Shred the squash with a fork once cooked and serve with sauce and cheese.  I served this with a simple Caesar salad.

 

Low Carb Tomato Shrimp Sauce

3 slices thick cut bacon
1 small onion, diced
1 jar low carb (no added sugar) tomato sauce
1 pack pre cooked and pealed shrimp
1-2 tsp vindaloo curry paste (optional)

Fry the bacon till crisp, add the onion and cook till softened.  Add the curry paste and the tomato sauce.  Once warm, put in the shrimp (the shrimp I used were precooked so you don’t want to over cook them).  Serve over prepared spaghetti squash.