Keto Spaghetti Squash Primavera - Low Carb
Bright, fresh flavors make this easy keto spaghetti squash primavera perfect for busy weeknight dinners! Healthy and delicious! Low carb, gluten free, Atkins.
Bright, fresh flavors make this easy keto spaghetti squash primavera perfect for busy weeknight dinners! Healthy and delicious! Low carb, gluten free, Atkins.
- Carbohydrate 8.5090781258327 g
- Cholesterol 29.4157812567743 mg
- Fat 16.7107578148903 g
- Fiber 2.18749998116389 g
- Protein 5.90622343921142 g
- Saturated Fat 6.62720000147315 g
- Serving Size 1 1 serving (170g)
- Sodium 521.093893300271 mg
- Sugar 6.32157814466881 g
- Trans Fat 1.72018531266169 g
- Calories 204 calories
Step-by-step
- 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.
Cooking cherry tomatoes requires strict visual monitoring because high heat causes their skin to split and rupture within five minutes. Drop them into the skillet alongside the snow peas only after the bacon has rendered its fat for three minutes. This prevents the delicate greens from turning gray and losing their crisp crunch. Watch for the tomatoes to blister slightly and yield under gentle pressure from a wooden spoon. That exact textural cue indicates proper doneness without needing a digital thermometer. Storing cooked squash primavera presents distinct challenges due to the high water content inherent in spaghetti squash and cherry tomatoes. Refrigerate the dish in an airtight glass container for up to three days. Freezing is generally discouraged because thawing causes the squash strands to release excess moisture, resulting in a watery sauce. Reheat individual portions gently in a skillet over medium-low heat rather than a microwave to evaporate any accumulated condensation. Swap the bacon for pancetta using a direct one-to-one ratio if local markets lack cured pork belly.
