Spaghetti Squash Carbonara Frittata w Chevre

This amazing frittata was a happy accident! I wanted to try making a carbonara using
spaghetti squash and it came out too runny for my taste. I added in the egg whites I still
had on the counter, and then baked it. I crumbled some goat cheese on top and cautiously
sampled a bite - it was so delicious that I had to add it to the book!

Serves 8

• 1 medium spaghetti squash
• ½ lb bacon
• 1 small onion, chopped
• 2 Tbl butter
• 3 egg yolks, beaten
• ¾ cup grated Parmesan cheese
• 1 clove garlic, minced
• 3 Tbl parsley
• 3 egg whites
• 4 oz goat cheese

Prick the squash all over with a knife and microwave on high for 20 minutes or until soft.
Cool. Cut in half and remove seeds. Scrape flesh into a medium sized bowl and set aside.
Cook the bacon in a medium saute pan until browned but not quite crisp. Drain some of the
fat and then add the chopped onions and butter. Cook until the onions are soft. Add the
spaghetti squash to the pan and mix until hot and coated with the oil. Remove from the heat and stir in the egg yolks, cheese, garlic and parsley until well coated. To make the frittata, stir in the egg whites until well combined, then pour into a greased, oven-proof dish and bake in a 375 degree (F) oven for about 30 minutes or until the edges are starting to brown. Remove from the oven and garnish with crumbled goat cheese and additional
chopped parsley if desired.

Approx. nutrition info. per serving: 322 calories, 25g fat, 3g net carbs, 22g protein

Article Source: The Gluten Free Low Carber by Mellissa Sevigny