The
Daily
Fix
For load:
Spaghetti Squash Carbonara with Crispy Bacon and Parmesan
Immunizing Against the Keto Flu
Why keto flu happens—and simple strategies to prevent it.
Deadlift 5-5-5-5-5 reps
A creamy, rich carbonara made with roasted spaghetti squash, crisp bacon, and a silky egg-based sauce.
Ingredients
1 medium spaghetti squash (yields ~3 cups cooked strands)
1 Tbsp butter or tallow (for cooking)
4 slices sugar-free bacon, chopped
2 cloves garlic, minced
2 large egg yolks
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: 1 tsp olive oil (cold drizzle for finishing)
Optional garnish: chopped parsley or extra Parmesan
Macronutrients
(per serving, makes 2)
Protein: 23g
Fat: 28g
Carbs: 7g
Preparation
Preheat oven to 400°F (205°C). Cut squash in half lengthwise and scoop out seeds. Lightly salt the inside and place cut-side down on a baking sheet.
Roast for 35–40 minutes or until the flesh easily shreds with a fork. Let cool slightly, then scrape out ~3 cups of squash strands.
In a large skillet, melt butter or tallow (1 Tbsp) over medium heat. Add chopped bacon and cook until crispy, about 6–8 minutes. Remove bacon and set aside, leaving fat in the pan.
Add garlic (2 cloves) to the pan and sauté for 30 seconds until fragrant.
In a small bowl, whisk together egg yolks (2) and Parmesan (½ cup). Set aside.
Add cooked spaghetti squash (3 cups) to the skillet with the garlic and bacon fat. Toss gently to heat through, about 1–2 minutes.
Slowly stir in the egg yolk-Parmesan mixture, tossing quickly to create a creamy sauce (the residual heat will cook the yolks without scrambling). Stir in bacon. Season with salt and generous black pepper.
Plate and top with additional Parmesan and parsley. Drizzle with olive oil (1 tsp) if desired.
Also, spend 20 minutes practicing the back roll to support on the rings.
Post loads to comments.
Compare to 250520.
Dr. Mary Dan Eades explains that “keto flu” isn’t an illness but a predictable adjustment period when shifting from a high-carb diet to a ketogenic one. She outlines two main causes: first, the body temporarily lacks the enzymes needed to efficiently burn fat, leading to low energy until those pathways ramp up; second, falling insulin levels trigger rapid losses of sodium, potassium, magnesium, and water—causing fatigue, dizziness, cramps, and brain fog. These effects are temporary and can be prevented by increasing electrolytes (especially potassium and magnesium), adding extra salt and fluids, and closely monitoring medications for blood sugar and blood pressure during the transition.
GET THE FULL FIX AT BROKENSCIENCE.ORG/FIX
TUESDAY 251125