LOW CARB CARBONARA

Low Carb Carbonara image

This recipe is South Beach and Atkins Diet friendly. We have been eating high protein, low fat, low carb for quite some time and missed some of our favorite dishes, so I have been finding a way to remake them. This is a great recipe to utilize leftovers!

Provided by April Davis

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon

Time 1h30m

Yield 12

Number Of Ingredients 11

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 326.2 calories, Carbohydrate 10.9 g, Cholesterol 161.3 mg, Fat 18.1 g, Fiber 0.7 g, Protein 30.3 g, SaturatedFat 9 g, Sodium 1265.5 mg, Sugar 4.3 g