Recipe Details
Ingredients
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1spaghetti squash, halved and seeded
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3slicesbacon
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1teaspoonminced garlic
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2eggs
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¼cupgrated Parmesan cheese
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¼cupchopped parsley
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salt and ground black pepper to taste
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; place squash on top, cut-side down.
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Bake in the preheated oven until skin is easily pierced with a fork, about 45 minutes.
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While squash is cooking, fry bacon in a large skillet over medium-high heat until crisp, 5 to 10 minutes. Transfer to a paper towel-lined plate, reserving grease in skillet. Crumble bacon when cool enough to handle.
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Cool baked squash until easily handled. Scrape flesh into noodles using a fork. Place noodles and garlic in the skillet with the reserved bacon grease. Cook over medium heat for 2 minutes; reduce heat to low.
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Whisk eggs and Parmesan cheese together in a small bowl; add to skillet and stir continuously for 3 minutes. Remove from heat and stir in cooked bacon pieces, parsley, salt, and pepper. Serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories301 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 6g |
28% |
Cholesterol 210mg |
70% |
Sodium 676mg |
29% |
Total Carbohydrate 26g |
9% |
Dietary Fiber 0g |
1% |
Total Sugars 1g |
|
Protein 18g |
35% |
Vitamin C 18mg |
20% |
Calcium 232mg |
18% |
Iron 3mg |
16% |
Potassium 581mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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