Spaghetti Squash Carbonara Diabetic Recipes

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SPAGHETTI SQUASH "CARBONARA"



Spaghetti Squash

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons salt
1 1/4 teaspoons fresh cracked black pepper
1 large spaghetti squash (about 2 pounds), halved and seeded
1/2 pound bacon or pancetta, cut into small strips crosswise
1 tablespoon minced shallot
2 teaspoons minced garlic
1/4 cup white wine
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmigiano-Reggiano
2 tablespoons chopped parsley leaves

Steps:

  • Preheat the oven to 375 degrees F.
  • Sprinkle the bottom of a large, shallow baking dish with 1 teaspoon salt and 3/4 teaspoons pepper. Place the squash flesh side down in the pan and add enough water to come up about 1/4-inch. Cover tightly with aluminum foil and cook in the oven until the squash is just fork tender, 1 to 1 1/2 hours. Shred the squash with a fork and transfer to a large heat proof bowl.
  • In a large saute pan, over medium heat, cook the bacon until it becomes a light brown but is not yet crispy. Pour off most of the fat and then add the shallots and garlic. Saute for 1 minute until the garlic and shallots are fragrant and begin to caramelize. Add the white wine and cook until the liquid has completely evaporated.
  • In a medium bowl, whisk the eggs together with the cheese and the parsley. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

SPAGHETTI SQUASH CARBONARA



Spaghetti Squash Carbonara image

No waiting for water to boil here: Spaghetti squash proves (once again) that it can stand in for pasta. It's perfect in this pancetta-and-egg enriched cream sauce. Microwaving the squash is a clever trick that cuts down on time.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 large spaghetti squash (2 1/2 pounds each)
3/4 cup grated Parmesan, plus more for serving, optional
1 large egg yolk
Kosher salt and freshly ground black pepper
4 ounces pancetta, cut into 1/4-inch cubes
1 small clove garlic, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup heavy cream
1/4 cup flat-leaf parsley leaves, chopped
A green salad, for serving

Steps:

  • Cut the squash in half crosswise using a serrated knife. Scoop out and discard the seeds with a spoon. Put the squash onto a microwave-safe plate, cover tightly with plastic wrap and microwave on high until very tender and the flesh can easily be flaked with a fork, 13 to 14 minutes. Use a fork to scrape the sides of the squash into spaghetti-like strands into a bowl.
  • Meanwhile, mix together the Parmesan, egg yolk, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl.
  • Cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Stir in the heavy cream, scraping up any brown bits in the pan, and bring to a boil. Reduce the heat to medium, add the squash strands and toss until well coated.
  • Add the Parmesan mixture and toss to gently cook the eggs and make a creamy sauce. Sir in the parsley. Divide among 4 plates and serve with more Parmesan, if using, and a green salad on the side.

SPAGHETTI SQUASH "CARBONARA" (DIABETIC)



Spaghetti Squash

No, it's not a substitute for pasta. It doesn't taste anything like pasta but it's a very nice squash dish. It saves a great many calories and carbs over pasta. Diabetic diets can become rather boreing and I found this a very nice change. It says it will serve 6 and it might if you use it as small side dish servings. I got 3 dinner size serving from it.

Provided by Annacia

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 (2 lb) spaghetti squash
1/4 cup bacon bits
1/4 cup fat-free evaporated milk
1/4 cup egg substitute
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F. Pierce the squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft.
  • Remove from the oven and let stand for 5 minutes.
  • Split the squash lengthwise; remove the seeds.
  • Using a fork, shred the squash strands into a bowl.
  • Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.

Nutrition Facts : Calories 71.5, Fat 1.7, SaturatedFat 0.6, Cholesterol 2, Sodium 275.8, Carbohydrate 11.8, Sugar 1.3, Protein 3.7

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