• Karri Anne Cameron

BACON + SHRIMP SPAGHETTI SQUASH

MAKES 4 SERVINGS

Macros: 205 cal, fat 14g, carbs 9g, protein 12g, fibre 1g

Ingredients:

4 slices turkey bacon, sliced

200g cooked salad shrimp,

1 medium spaghetti squash

pinch salt

1 1/2 tablespoons extra virgin olive oil

1/2 cup grated Parmigiano Reggiano cheese

fresh black pepper, to taste

1 cup marinara sauce

Directions:

Heat a medium skillet over medium heat. Add the bacon and cook until crisp, about 5 to 6 minutes. Transfer bacon to a paper towel with a slotted spoon. Preheat oven to 400F degrees. Line a baking sheet with foil. Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Lightly season with salt and pepper, place the squash face down on the baking sheet and bake for 60 to 65 minutes or until the flesh easily pierces with a fork. Meanwhile, heat sauce, shrimp and bacon in a pan over medium heat. When spaghetti is cooked & soft, transfer to a bowl and combine with olive oil, parmesan, shrimp and bacon


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