Low Carb Carbonara

Name: Low Carb Carbonara
Ingredients: 1 spaghetti squash, halved and seeded; 6 eggs; 1 (12 fluid ounce) can evaporated milk; 1 tablespoon garlic powder; 1 tablespoon salt; 1 tablespoon dried oregano; 1 pound chopped cooked chicken; 14 ounces shredded Parmesan cheese, divided; 1 bunch green onions, chopped, divided; 1/4 cup bacon bits; ground black pepper to taste

11 ingredients

5 steps

Ingredients

1 spaghetti squash, halved and seeded
6 eggs
1 (12 fluid ounce) can evaporated milk
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon dried oregano
1 pound chopped cooked chicken
14 ounces shredded Parmesan cheese, divided
1 bunch green onions, chopped, divided
1/4 cup bacon bits
ground black pepper to taste

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2

Place squash, cut-side down, onto prepared baking sheet.
3

Bake in the preheated oven until flesh is tender, 30 to 45 minutes. Cool until easily handled.
4

Scrape spaghetti squash flesh into a large bowl using a fork. Whisk eggs, evaporated milk, garlic powder, salt, and oregano together in a separate bowl; pour over squash. Mix chicken, 1/2 of the Parmesan cheese, 1/2 of the green onions, bacon bits, and black pepper into squash mixture; pour into a 9x13-inch casserole dish. Top mixture with remaining Parmesan cheese and green onions.
5

Bake in the oven until cooked through and set, about 45 minutes.

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