Tuesday, August 5, 2014

Spaghetti Squash Carbonara


Pre my clean eating, a HUGE plate of pasta with a creamy sauce was something I really enjoyed (that person still lives inside me somewhere). Spaghetti carbonara was one of those dishes I loved - especially with cream and crispy pancetta! In an effort to eat cleaner, I made this meal. It was super easy, and SUPER tasty. And there are no grains and no dairy. Whole30 approved!

  • 1 spaghetti squash
  • 1 lb. bacon
  • 1/2 onion, chopped
  • 4 cloves of garlic, minced
  • 3 eggs, whisked
  • 1 tsp. dried parsley
  • 1 tsp. sea salt
  • Red pepper flakes, salt, and pepper
  1. Heat oven to 400 degrees
  2. Stick spaghetti squash in microwave for 30 seconds to help you cut it
  3. Cut in half lengthwise
  4. Scoop out all the seeds and the stringy stuff
  5. Place squash down on baking sheet and cook for about 25 minutes
  6. Let cool
  7. Rake through with a fork to make "noodles"
  8. While squash is cooking, cut bacon into very small pieces (I did mine about 1 cm pieces)
  9. Add bacon to large pan over medium heat and cook until browned (I like mine almost burned, so cook to your liking)
  10. Add onion and garlic to bacon and cook about 2 minutes
  11. Add parsley and sea salt to the whisked eggs, then add to bacon mixture and cook for about 1 minute, not all of the way 
  12. Add "noodles" and cook in bacon fat for about 5 minutes, stirring
  13. Top with red pepper, more salt, and pepper if you want


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