Low Carb Carbonara recipe
All Recipes Breakfast and Brunch Recipes Meat and Seafood BaconIngredients
- 1 spaghetti squash, halved and seeded 6 eggs 1 (12 fluid ounce) can evaporated milk 1 tablespoon garlic powder 1 tablespoon salt 1 tablespoon dried oregano 1 pound chopped cooked chicken 14 ounces shredded Parmesan cheese, divided 1 bunch green onions, chopped, divided ¼ cup bacon bits ground black pepper to taste
Nutrition Info
- 326.2 caloriescarbohydrate: 10.9 gcholesterol: 161.3 mgfat: 18.1 gfiber: 0.7 gprotein: 30.3 gsaturatedFat: 9 gservingSize: -sodium: 1265.5 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Low Carb Carbonara
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Place squash, cut-side down, onto prepared baking sheet.
Bake in the preheated oven until flesh is tender, 30 to 45 minutes. Cool until easily handled.
Scrape spaghetti squash flesh into a large bowl using a fork. Whisk eggs, evaporated milk, garlic powder, salt, and oregano together in a separate bowl, pour over squash. Mix chicken, 1/2 of the Parmesan cheese, 1/2 of the green onions, bacon bits, and black pepper into squash mixture, pour into a 9x13-inch casserole dish. Top mixture with remaining Parmesan cheese and green onions.
Bake in the oven until cooked through and set, about 45 minutes.