Spaghetti Squash CarbonaraEat like an Italian and look like a Roman statue with this easy to prepare recipe.
Physique-friendly food usually conjures up images of protein-packed eggs, not a plate of creamy pasta. But this dish combines the best of both, topping low-carb, high-fiber spaghetti squash with fried eggs. The runny yokes create a rich “sauce” as they soak into the squash on your plate. If you’re eating this meal after a morning sweat session, microwave the squash and remove flesh as directed. In a bowl, stir together squash “noodles,” ham, peas, eggs, and seasonings, and cook in an oiled skillet for an Italian-inspired omelet.
Calories 391 Protein 28g Fat 18g Carbs 24g
Servings: 1
Ingredients:
2 cups shredded spaghetti squash
1/4 cup water
1 tsp olive oil
3 eggs
1 tsp garlic powder
1 tsp salt, plus more to taste
1/4 cup green peas
2 oz boneless ham steak, diced
Cracked black pepper, to taste
Instructions:
- 1) Cut spaghetti squash in half lengthwise. Remove seeds and fibers. Fill one half with water and place the remaining half on top of it, cut-side down.
- 2) Microwave 10 minutes. As it cooks, heat oil in a nonstick skillet. Add eggs when just a few minutes remain for the squash to cook.
- 3) Cover eggs and cook over medium heat for about two minutes. Flip and cook eggs uncovered for one minute.
- 4) When squash is done, drain remaining water. Remove flesh with fork. Combine squash, garlic powder, salt, peas, and ham on a plate. Top squash with eggs. Add salt and pepper to taste.
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