Welcome to keto meals and recipes dot com. Today,
I will be making a keto version of a recipe
which was presented by one of my favorite youtubers, Laura Vitale, on her channel Laura in the Kitchen. A link to her original
recipe will be posted in the description below.
I was watching her video on a day when I wasn’t feeling very well.
I was immediately inspired and knew exactly how to make this into a really tasty keto version, of this
amazing, easy recipe.
One of the things that I truly admire about Laura is her enthusiasm and love for Italian recipes.
So, I hope that you will enjoy my version of spaghetti pie.
I really like this recipe because it is very versatile.
It is great for breakfast. Or, you can have it for your school or work lunch, because it tastes great warm or cold.
Now, to make this amazing spaghetti pie keto version. Just a couple announcements before I get started. Before starting this recipe,
if you’re new to my channel or have not done so before I would like to invite you to subscribe, turn on your
notification bell, and at the end, and if you like my recipe,
please give it a thumbs up, comment and share this recipe with someone that you know.
Also, if you’re new to my channel, the links for all
recipes, including the written form for this recipe, are posted in the youtube description,
under the photo. The macronutrient ratio for the spaghetti pie keto version is
1.8 to 1, with 5.8 grams of total carbs, 0.9 grams of dietary fiber,
resulting in 4.9 grams of net carbs per serving.
So let’s get started and make my version of the southern Italian spaghetti pie.
Recently, I’ve noticed that there have been a lot of questions from people who are just starting keto,
or just learning to cook, and doing keto at the same time.
So I would like to take a moment and explain how to oven bake a spaghetti squash, which is very simple. First,
I like to cut the squash in the center, lengthwise.
Scrape out all the seeds and any unwanted stringy bits, then place the squash
face down on a parchment lined baking sheet. And, place the tray in to my preheated oven in the middle position and
bake at 375 F,
190 degrees Celsius.
My spaghetti squash took about 35 minutes this time.
However, you should note that your actual baking time could vary greatly. It all depends on the actual size of the spaghetti squash.
And, they come in so many variations.
So what I would recommend is that you test after 20 minutes in the oven.
The doneness that you’re looking for is baked, but still a little raw or al dente stage,
which is the point that you will notice the strings of squash are still quite firm,
but you can pull them apart fairly easily.
Don’t over bake, because you don’t want a well-done squash. That will cause the stringy bits to be very mushy.
When your spaghetti squash is done,
take it out of the oven and turn it back right-side up and let your squash cool to room temperature.
Or, you can also refrigerate the squash before proceeding,
because when the squash is cool, it frays much more easily.
Then, when you are ready, hold your squash over the bowl. With the fork, gently pull the strands apart,
about one layer at a time, and let them drop into the bowl. As you can see, this works really well and, as I mentioned,
this is particularly easy to do when the strands are still al dente, and cold.
I think spaghetti squash is so neat because it really does look like spaghetti.
By the way, I only use one half of my spaghetti squash for the entire recipe. The other half
I just covered with cling wrap and put in the refrigerator, and made another batch two days later.
When you removed all the strands of spaghetti squash,
just set your bowl aside for a moment. To be really efficient,
one of the things I like to do is
do one step at a time, and while waiting for something to cool or get to room temperature,
I do the next step. Which is what I did here. I made my bacon using my oven baking method.
I prefer this oven method because there is less shrinkage of the
bacon, and I can do the entire pack of bacon without standing over the frying pan for 20 or 30 minutes.
Also, for this recipe, you want the bacon to be flexible and just lightly crispy, not really crispy and hard.
As said, the link for this (bacon) how-to video will be posted in the description below.
So please check it out. When the bacon is done. Just remove the rack with the bacon and let it get to room temperature,
so you can handle it more easily. I’m a bit type-A,
so I like all my pieces of bacon to be the exact same size. As people who have visited
some of my other recipes know, I really do like the aesthetics of a presentation as well.
So, to get all the pieces to look the same,
what I do is I stack two or three strips one on top of the other, and then make a cut lengthwise,
in the middle, and then snip into even little pieces.
I like to use my kitchen scissors for this, but you can just as easily use a knife, and do it on your cutting board.
Now, to complete the spaghetti pie preparation, here are the simple ingredients that you will need – a fairly large mixing bowl: Add the eggs,
the salt and the pepper.
Then whisk gently to combine the yolk and the white part.
You don’t want to whisk too hard because you’re not trying to add air into this mixture. You’re just combining.
Next, add your spaghetti squash strands, the grated mozzarella,
the finely grated parmesan and,
lastly, add your prepared bacon pieces.
Then, using your spatula, fold everything together until everything is well combined, and
while you’re folding, try to fold so that you do not fray or cut up the spaghetti squash strands.
That is because if you can keep your strands as nice as possible,
the intact strands make the finished pie look really authentic, and as if you had used real wheat spaghetti,
like Laura did in her recipe.
Then, simply pour everything from your mixing bowl into your casserole dish, which you prepared by
lining the bottom with parchment paper and greasing the sides. Because this can be a little bit lumpy,
level the surface with your spatula and place the casserole dish into the middle position of a 400 Fahrenheit or 200 Celsius,
Then bake for 35 minutes or until a toothpick comes out clean.
Take your casserole out of the oven. Let your casserole cool for about 20 minutes, and then remove it from the dish and let it
completely cool before slicing and serving. When I’m ready to serve,
I like to add a small dish filled with my cold Italian Marinara Sauce.
Which, by the way, is a great dipping sauce for this spaghetti pie. The taste combination of the spaghetti pie and the marinara dipping sauce
brings this already delicious version of spaghetti pie to the next level.
If you’re making this just for yourself, a couple, or a very small family,
this will keep in the refrigerator for several days. Just store it properly, in an airtight container.
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To everyone, I very much appreciate your support and kind comments and hope to see you when I post my next video,