SPAGHETTI SQUASH CARBONARA – LOW CARB, GLUTEN FREE #lowcarb #parmesan

Carbonara has dependably been one of my most loved pasta dishes. Be that as it may, I hadn't had it for a considerable length of time before making this formula. I overlooked the amount I appreciate it. The eggs and Parmesan cheddar make a superbly velvety surface. It's as though you are eating a rich cream sauce, without really including any cream. I cherish concocting imaginative low carb pasta substitutions. Who says that a low carb, ketogenic way of life must exhaust?

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INGREDIENTS

1 large spaghetti squash
2 tablespoons olive oil
5 ounces pancetta, diced
1 small onion, diced
2 cloves garlic. minced
2 large eggs
1 tablespoon chopped fresh flat-leaf parsley
½ cup grated Parmesan cheese
1 teaspoon sea salt
¼ teaspoon black pepper
½ cup shredded Parmesan cheese

INSTRUCTIONS

Preheat oven to 400° Line a rimmed baking sheet with aluminum foil.
Cut spaghetti squash in half lengthwise. Scrape out the seeds. Drizzle squash halves with olive oil and sprinkle with a little sea salt and black pepper. Place cut side down on baking sheet. Bake for 30 minutes or until fork tender.
While the spaghetti squash is roasting, heat a large skillet over medium heat. Add pancetta to the pan and cook until crispy. To the pan, add the onion and the garlic. Cook until translucent and soft. Once the spaghetti squash is roasted, use a fork to scrape out the shreds of squash. Add to skillet and toss with pancetta, onion and garlic. Make sure that spaghetti squash is nice and hot.
In a large mixing bowl, whisk together eggs, parsley, grated Parmesan, sea salt and black pepper. To the mixing bowl, add squash mixture and toss with egg mixture. The heat of the spaghetti squash will cook the eggs just enough to coat them to the strands of squash without scrambling them.
Top with shredded Parmesan before serving.

For more detail : bit.ly/2UZdQnT

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