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1 large spaghetti squash (4 lb)
1/2 lb bacon, cut crosswise into 1/4 inch pieces
1/4 cup dry white wine
1 cup heavy cream
2 egg yolks
1/2 cup Parmigiano Reggiano cheese (worth the extra cost to get the real stuff!)
1/4 cup fresh Italian Parsley (flat-leaf), finely chopped
black pepper to taste
How To Prepare:
Pierce the spaghetti squash multiple times with a fork. Bake in a 400 degree oven for 45-60 minutes, until tender.
While squash is baking, fry bacon until crisp. Drain fat and set aside on paper towels to drain.
Add the wine to the pan and cook for 3-4 minutes on medium until reduced in volume by about half. Reduce heat to low.
Beat together egg yolks and cream, then slowly stir into wine mixture. Cook on medium-low until sauce begins to thicken (warning: make sure temperature is not too high or you will end up with scrambled eggs).
Once the sauce coats the back of a wooden spoon, return the bacon to the pan and add the parsley. Cook for 1-2 minutes to heat through.
Cut the spaghetti squash in half, scoop out seeds, then pull strands out with a fork into a large serving dish.
Pour sauce over hot squash. Sprinkle parmesan over all and toss well.