Dinner
KETO SPAGHETTI SQUASH PRIMAVERA
KETO SPAGHETTI SQUASH PRIMAVERA
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Calories: 139 kcal
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
- 1/4 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.
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Add the snow peas and tomatoes and cook for 3 – 5 minutes, or until the tomatoes are starting to pop.
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Stir in the scallions, parsley and lemon zest and remove from the heat.
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Fold in the spaghetti squash and parmesan cheese until well distributed.
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Season with salt and pepper to taste.
-
Serve garnished with more parsley and parmesan if desired.
Nutrition information
-
Serving Size: 1.5 cups
-
Fat: 8g
-
Carbohydrates: 7g
-
net Protein: 7g
