Hello again my lovely followers! I have another healthy recipe to share with you all today. This was one of my favorite go-to side dishes when the Hubs and I were on the South Beach Diet. It's like a carb free, egg free version of carbonara. I leave out the egg because I can't invision it truly melting into the squash like it does with hot pasta, but there is plenty of protein and flavor in the turkey bacon and cheese! It's one of my more filling veggie dishes, so if you have a small amount of protein to serve, this with be your perfect companion to it. I hope you enjoy this lo-carb side!
Sauteed Spaghetti Squash with Shallots, Turkey Bacon, and Parmesan Cheese
South Beach Diet Phase One
- 1large Spaghetti Squash
- 4 slices of turkey bacon, cubed
- 1/2 cup of grated Parmesan cheese
- 1 shallot, diced
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- salt and pepper to taste
Heat your oven to 375 degrees. Poke holes in tour spaghetti squash with a fork and microwave on high for 3 minutes so it is easier to slice. Slice your squash into rings, removing the two end pieces as well as the seeds. Arrange on a baking dish. Cook 30-45 minutes, stirring halfway through. Once it is easy to string and starting to brown, remove form the oven. Let your squash cool for a few minutes. In the meantime, mince your garlic and shallots and cube your turkey bacon slices. Heat a saute pan over medium heat. Add your olive oil to the pan. Once the oil is hot, and the garlic, shallots, and bacon to the pan. Cook until they all start to brown, stirring occasionally. While they are cooking, take a fork and gently shred your squash, creating spaghetti like noodles. Once everything in your pan is browning, add your spaghetti squash to it and turn it to low heat. Slowly fold almost all of your grated cheese into the squash, leaving a little for garnish. Season with salt and pepper at this time. Once your cheese has melted, remove from the heat. Serve, garnish with your remaining cheese, and enjoy!