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Keto Spaghetti Squash Primavera

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This version of a classic Italian dish comes with a lot less guilt. It has a significantly less carbs, is naturally gluten-free and is a fantastic meal for both day and holiday, a week night or a weekend dinner. So enjoy bacon, scallions and butter without packing on the pounds, and it all takes shockingly few minutes to make.

Prep Time 15 minutes

Serves: 4

Difficulty Level: Low

Ingredients:

Bacon - 4 slices (raw)

Butter - 1 tbsp.

Sugar snap peas - 1 cup

Cherry tomatoes - 1 cup

Scallions - 3 tbsp.

Lemon zest - 1 tsp.

Parsley - 2 tbsp. (chopped)

Spaghetti squash - 1 (seeded)

Salt - to taste

Black pepper - to taste

Method of Preparation:

Preheat oven to 375°F (190°C). Season the squash halves with salt. Place cut side down on the prepared baking sheet. Bake for 45 minutes, and let cool. Carve out the spaghetti.
Melt the butter in a large sauté pan and cook the bacon in it for around 3 minutes.
Add the peas and tomatoes and cook for 3-5 minutes, or until the tomatoes start to pop.
Mix in the scallions, parsley, and lemon zest and remove from the heat.
Season with salt and pepper to taste and serve garnished with more parsley and Parmesan.

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