Ingredients:

Ingredients:
1 large spaghetti squash (4 lb)
1/2 lb bacon, cut crosswise into 1/4 inch pieces
1/4 cup dry white wine
1 cup heavy cream
2 egg yolks1/2 cup Parmigiano Reggiano cheese (worth the extra cost
to get the real stuff!)
1/4 cup fresh Italian Parsley (flat-leaf), finely chopped
black pepper to taste
How to Prepare:
Pierce the spaghetti squash multiple times with a fork. Bake in a
400 degree oven for 45-60 minutes, until tender.
While squash is baking, fry bacon until crisp. Drain fat and set
aside on paper towels to drain.
Add the wine to the pan and cook for 3-4 minutes on medium until
reduced in volume by about half. Reduce heat to low.
Beat together egg yolks and cream, then slowly stir into wine
mixture. Cook on medium-low until sauce begins to thicken (warning:
make sure temperature is not too high or you will end up with
scrambled eggs).
Once the sauce coats the back of a wooden spoon, return the bacon to
the pan and add the parsley. Cook for 1-2 minutes to heat through.
Cut the spaghetti squash in half, scoop out seeds, then pull strands
out with a fork into a large serving dish.
Pour sauce over hot squash. Sprinkle parmesan over all and toss
well.
Add freshly ground pepper to taste.
Chinese Stir-Fried Asparagus
Serves:6 as a side dish,9
CarbsPerServing:3-4
Prep Time:20 mintues
Effort:Easy
Ingredients:
A medium bundle of asparagus
1/4 pound pork loin
And entire head of garlicsalt
MSG
small red chile (optional)
lard
How to Prepare:
Prep: Cut off the tough ends of the asparagus, or peel the lower
portions. Cut the asparagus into bite size pices. Wash them in a
bowl of water. Slice the pork into very thin small strips (much
easier to do if the pork is slightly frozen).
Peel all the garlic cloves and slice thickly.
Cook: Heat the wok. Add at least 3 T. lard. Throw the garlic in and
stir-fry til slightly browned. Throw in the pork and cook until
color changes, the garlic will also hopefully be very browned at
this point. Throw in the chile and about 1/2 teaspoon salt, stir
briefly. Throw in the asparagus, add 1/4-1/2 teaspoon MSG, stir-fry
a few mintues. Put in about 3/4 cup water, cover and cook until
asparagus is just tender. Add more salt to taste. Serve. Be sure to
eat the garlic also!
Ante Pasta
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
How to Prepare:
chop finely - 3 tomatoes, 2 gr. peppers, onion to taste, 4 med to lg
mushrooms, and garlic cloves to taste. Toss with olive oil and a
little salt. Add tobasco or jalepenos if you like it spicy, and a
few red pepper flakes. Wrap in lettuce leaves for a crunchy treat
that is healthy and low carb.
Artichoke and Spinach Frittata
CarbsPerServing:18 total recipe
Effort:Easy
Ingredients:
6 ounces marinated artichoke heart
1 cup chopped onion
1 cup grated parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon oregano4 eggs
1 teaspoon salt
1/2 teaspoon pepper
10 ounces frozen chopped spinach -- thawed
How to Prepare:
Preheat oven to 350. Spray a 9" pie pan with vegetable oil. Drain
oil from artichokes into a small skillet. Add onion and garlic. Cook
until onion is tender. In a mixing bowl, beat eggs until foamy. Dice
artichokes and add to eggs, along with cooked
onion and remaining ingredients. Stir well. Pour into prepared pie
pan and bake 25 minutes. May be made the night before and
refrigerated. Serves 6.