Post by Loupy on Apr 26, 2017 22:00:55 GMT -7
KETO SPAGHETTI SQUASH PRIMAVERA - LOW CARB
From: Mellissa Sevigny @ www.ibreatheimhungry.com
Bright, fresh flavors make this easy keto spaghetti squash primavera perfect for busy weeknight dinners! Healthy and delicious!
A few tasty, fresh ingredients come together in one pan and in just minutes to make this keto spaghetti squash primavera a delicious and healthy addition to your weeknight dinner rotation! Serve it as a light main course or a keto side dish to roasted or grilled meat, chicken or fish.
And a little extra parmesan never hurts either – just sayin’.
Serves: 4
INGREDIENTS
4 slices raw bacon, chopped
1 Tbsp butter
1 cup sugar snap peas, sliced
1 cup cherry tomatoes
3 Tbsp scallions, chopped
1 tsp lemon zest
2 Tbsp parsley, chopped
2 cups cooked spaghetti squash
¼ cup grated parmesan cheese
salt and pepper to taste
Instructions:
Melt the butter in a large saute pan and cook the bacon in it for about 3 minutes.
Add the snow peas and tomatoes and cook for 3 - 5 minutes, or until the tomatoes are starting to pop.
Stir in the scallions, parsley and lemon zest and remove from the heat.
Fold in the spaghetti squash and parmesan cheese until well distributed.
Season with salt and pepper to taste.
Serve garnished with more parsley and parmesan if desired.
NUTRITION INFORMATION
Serving size: 1.5 cups
Calories: 139
Fat: 8g
Carbohydrates: 7g net
Protein: 7g
From: Mellissa Sevigny @ www.ibreatheimhungry.com
Bright, fresh flavors make this easy keto spaghetti squash primavera perfect for busy weeknight dinners! Healthy and delicious!
A few tasty, fresh ingredients come together in one pan and in just minutes to make this keto spaghetti squash primavera a delicious and healthy addition to your weeknight dinner rotation! Serve it as a light main course or a keto side dish to roasted or grilled meat, chicken or fish.
And a little extra parmesan never hurts either – just sayin’.
Serves: 4
INGREDIENTS
4 slices raw bacon, chopped
1 Tbsp butter
1 cup sugar snap peas, sliced
1 cup cherry tomatoes
3 Tbsp scallions, chopped
1 tsp lemon zest
2 Tbsp parsley, chopped
2 cups cooked spaghetti squash
¼ cup grated parmesan cheese
salt and pepper to taste
Instructions:
Melt the butter in a large saute pan and cook the bacon in it for about 3 minutes.
Add the snow peas and tomatoes and cook for 3 - 5 minutes, or until the tomatoes are starting to pop.
Stir in the scallions, parsley and lemon zest and remove from the heat.
Fold in the spaghetti squash and parmesan cheese until well distributed.
Season with salt and pepper to taste.
Serve garnished with more parsley and parmesan if desired.
NUTRITION INFORMATION
Serving size: 1.5 cups
Calories: 139
Fat: 8g
Carbohydrates: 7g net
Protein: 7g
