Low Carb Spaghetti Squash with Tomato Basil Cream Sauce. 11 net Carbs per serving

I am becoming a big fan of spaghetti squash . This recipe uses pancetta for a real Italian flair , but if you don't have it or cannot find it bacon will do . Its very important to prepare the sauce first and finish by heating the previously baked spaghetti squash to serving temp so as not to over cook it and turn it soft and mushy.

Low Carb Keto Spaghetti Squash with a Tomato, Basil Cream Sauce.

Ingredients.

1- Large spaghetti squash.

2- Cups heavy cream

1-Cup basil leaves divided.

1-Pint cherry tomatoes cut in half.

½- Cup dry white wine

6-Ounces pancetta small diced or thick cut bacon small diced.

1-Cup Italian cheese blend.

1- Small onion small diced.

3- Cloves garlic thinly sliced.

1- Pinch of nutmeg.

1-Pinch cayenne pepper.

Parmesan cheese for garnish.

Olive oil / salt and fresh cracked pepper.

Preparation.

Preheat oven to 400 degrees.

Cut spaghetti squash in half and scoop out seeds.

Generously salt squash on the inside and rub with olive oil. Place cut side down on a baking sheet and place in the oven for 45 minutes or till tender and easily pierced with a knife.

Meanwhile make the sauce.

In a Dutch oven or other such pot over medium cook the Pancetta or bacon till it begins to brown and has rendered its fat.

Add in onions and Sautee till they turn translucent and slightly brown, then add garlic and cook for about one minute more.

Lightly salt and pepper at this time.

Add wine and de glaze the pan of any brown bits that have collected on the bottom of the pan.

Raise heat to high and reduce the wine till almost gone.

Add the cream and continue to reduce. Once the cream begins to boil reduce to a simmer and stir in Italian cheeses.

Add in a pinch of nutmeg and cayenne pepper at this time.

Remove from heat and set aside.

When Squash is finished remove from oven and when cool enough to handle scrape flesh from inside and reserve , ALSO salt again toss and taste, otherwise it will be bland .

Final preparation and service.

Return sauce to heat, add tomatoes and cook till the tomatoes are tender but not mushy.

Taste for salt and add to taste.

Meanwhile chiffonade or rough chop half the basil and stir into sauce.

Once the tomatoes are done and stir in the spaghetti squash and cook till heated through. Do not overcook as the squash will become mushy, it should retain some tooth feel.

Spoon a serving into a shallow bowl garnish with fresh cracked pepper, parmesan cheese and fresh tender basil leaves, then serve

Nutrition Facts Servings 8.0 Amount Per Serving calories 359 % Daily Value * Total Fat 30 g 47 % Saturated Fat 17 g 84 % Monounsaturated Fat 8 g Polyunsaturated Fat 1 g Trans Fat 1 g Cholesterol 84 mg 28 % Sodium 309 mg 13 % Potassium 225 mg 6 % Total Carbohydrate 12 g 4 % Dietary Fiber 1 g 5 % Sugars 4 g Protein 6 g 11 % Vitamin A 37 % Vitamin C 14 % Calcium 16 % Iron 4 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been