Carbs are my weakness, mainly in bread form. I can down half a baguette with some goat butter in no time!

So I’m fascinated by the idea of replacing pasta with vegetables, just so I can eat my bread guilt-free!

This is my adaptation of Spaghetti alla Carbonara, but using roasted spaghetti squash to replace the pasta. It turns out to be a great modification for anyone eating low carb (also, slow carb, paleo). Spaghetti squash comes out of its shell in strands, which is why it’s called “spaghetti”, but you won’t be fooled by its texture. The texture of spaghetti squash is crisp, like you can imagine chomping down on a vegetable to be like (think cucumber or bell pepper).

spaghetti squash alla carbonara

This recipe is quick and easy, not requiring any advanced cooking skills. However, it does take 1 hour for the spaghetti squash to cook, then additional time for it to cool enough for handling.

We ate it as a main dish, but it would be a great side dish as well.

spaghetti squash alla carbonara

Spaghetti Squash Carbonara
Author: 
Recipe type: entree, side dish, low carb, slow carb
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Replace pasta noodles with spaghetti squash in this Spaghetti Squash Carbonara
Ingredients
  • 1 large spaghetti squash (about 2 lbs.)
  • ½ lb. sliced bacon
  • 8 oz frozen peas, thawed
  • 4 cloves of garlic, minced
  • ¼ cup chicken broth
  • 1 whole egg
  • 2 egg yolks
  • 8 oz. shredded Parmesan cheese
  • 2 tsp salt, plus more to taste
  • 1¼ tsp pepper, plus more to taste
  • 3 tbsp. olive oil

Instructions
  1. Preheat oven to 375 degrees F.
  2. Pierce all sides of the spaghetti squash with a knife or fork.
  3. Microwave the pierced spaghetti squash for 3 minutes, flipping once.
  4. Cut the spaghetti squash in half from stem to base, then remove the seeds with a spoon.
  5. Place the spaghetti squash halves on a baking sheet, with the cut halves facing up.
  6. Lightly drizzle olive oil on the cut sides of the squash, then lightly salt and pepper the spaghetti squash.
  7. Roast spaghetti squash in the oven for 60 minutes at 375 degrees F.
  8. In the meantime, cook the bacon in a pan over medium heat until crisp, then drain on a paper towel-lined plate.
  9. Drain the bacon grease from the pan, but do not wipe out all of the bacon grease (keep some of the grease in the pan).
  10. When the bacon is cool, roughly chop it into small pieces, then add back into the pan.
  11. Heat the pan back to medium, then add the bacon and minced garlic.
  12. Saute the bacon and garlic for 1 minute. Add the thawed peas (if the you forgot to thaw the peas in advance, you can place them in the microwave for 2 minutes, then they will be heated in the pan) and cook for 3 minutes stirring frequently.
  13. Add the chicken broth and cook until evaporated. Turn the heat down to simmer.
  14. When the spaghetti squash is done roasting, remove it from the oven and allow to cool.
  15. In the meantime, combine the whole egg, 2 egg yolks, and Parmesan cheese in a medium bowl. Use a fork to whisk together, then add 2 tsp salt and 1¼ tsp pepper. Add this to the pan of bacon, heating the eggs and slightly melting the cheese, but not scrambling the eggs.
  16. Once the spaghetti squash has cooled, use a fork to shred the flesh of the squash, which will detach from the shell in strands. Add the spaghetti squash to the pan, raise the heat to medium-low, and toss to heat and combine. Add additional salt and pepper to taste.

 

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Coconut Pumpkin Pie Ice Cream

by Alyssa on October 23, 2013

in Cooking, Food

Last week, I made Crock Pot Thai Chicken, a crock pot recipe using Thai flavors, including coconut milk, peanut sauce, garlic, green onions, thyme, and peanuts. I tweaked the recipe by including the green onion, garlic, and thyme right into the crock pot with the chicken since I didn’t make the Coconut Rice. The long hours of low heat in the crock pot made the chicken tender enough to cut with a fork. I served this with steamed broccoli which sopped up the remaining sauce.

I also made Pumpkin Beer Bread last week for a Queso Diego meeting. This bread recipe not only uses canned pumpkin, but gets additional pumpkin flavor from using pumpkin ale. Using honey rather than sugar, this bread is subtly sweet. In fact, it wasn’t sweet enough for my taste, so I brushed the loaf with more honey. This bread doesn’t use yeast, so it’s a dense and hearty bread that goes well with butter and jam.

After cooking these two recipes, I was left with a little less than half a can of pumpkin puree and about the same amount of coconut milk. Brainstorming what I could make with coconut milk and pumpkin puree… I came up with Coconut Pumpkin Ice Cream!

Coconut Pumpkin Pie Ice Cream

Coconut Pumpkin Pie Ice Cream
Author: 
Recipe type: ice cream
Cuisine: dessert
Prep time: 
Cook time: 
Total time: 

Serves: 3
 

This ice cream is made using canned coconut milk and canned pumpkin puree. The addition of pumpkin pie spice makes it taste like pumpkin pie!
Ingredients
  • 4 oz. canned coconut milk (shaken)
  • 4 oz. canned pumpkin puree (not pumpkin pie filling)
  • 2 oz. vanilla almond milk
  • 2 Tbsp. honey
  • 1 tsp. pumpkin pie spice

Instructions
  1. Add coconut milk and pumpkin puree together in a bowl and whisk to combine.
  2. Add almond milk to dilute consistency.
  3. Add honey and pumpkin pie spice, then whisk to combine.
  4. Pour mixture into ice cream maker.
  5. Run ice cream maker for approximately 1 hour.

Notes
These measurements are approximate. Please feel free to adjust to your taste!

Be sure to spray your tablespoon with cooking oil so the honey easily pours out.

 

It turned out wonderfully creamy and the coconut flavor is present, but not overpowering. You can definitely tell it’s not normal cow milk based ice cream. It’s not too sweet, which is my personal preference, and the pumpkin pie spice adds great complex flavor that makes me so excited it’s Fall.

I was apprehensive that the coconut milk wouldn’t freeze into ice cream, however, even using a light coconut milk contained enough fat content to form ice cream. Mixing together equal amounts of coconut milk and pumpkin puree made for a very thick mixture. I was afraid that the equal amounts of liquid and solid would result in a very hard ice cream (frozen pumpkin puree, anyone?). I diluted the mixture with vanilla almond milk, which is what I had on hand, but would have used additional coconut milk if I had it. The almond milk created a mixture that was more liquid and added just a bit of vanilla flavor. Actually, I would have included additional vanilla extract if I had remembered :)

 

Update: Definitely not enough fat content, as it was rock solid after two days in the freezer. May need to use a larger quantity of regular coconut milk to get it more creamy.

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Road Trip! – Portland

October 19, 2012

We chose to take the 101 up to Portland and in doing so, we were rewarded with: lengthy views of the ocean, a glimpse of a dolphin or whale in the ocean, redwood forest hugging the road, rivers around almost every bend in the road, golden bear statues flanking each end of an bridge, crossing […]

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Road Trip! – Arcata

October 10, 2012

Our good friend moved to Arcata, CA to attend Humboldt State University, so we figured, what better time than now to travel the land beyond the San Francisco area? Devin and I travel to the Bay Area about once a year to see my family and the most north we’ve gone together is to Napa, […]

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Avocado Egg Salad Lettuce Wrap

March 18, 2012

It was one of those days that I came home to a predicament: there was nothing to eat. I had exhausted all my salad ingredients and salad dressing the day before and I had one lonely boiled egg in the refrigerator, so I couldn’t make egg salad. I also had an avocado, which sounded tasty, […]

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Barley & Hops

March 14, 2012

I received free tickets to Pechanga‘s Comedy Club, which was awesome enough, but I was also looking forward to having a meal in Temecula, since we don’t head up that way very often. Although Temecula is known for its extensive network of wineries, I wanted to find somewhere that we could have a quick meal […]

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Sublime Alehouse

February 28, 2012

After a morning trip to the San Diego Safari Park (they have a new fruit bat exhibit!), we realized we were really hungry and stopped by Sublime Alehouse for a quick lunch. I was surprised that there were only two other patrons enjoying the bar when we arrived at 1PM on Sunday. I was very conflicted […]

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Double Thin Mint Ice Cream

February 11, 2012

It’s that time of year again: Girl Scout Cookie time! Your coworkers try to sell them to you and you walk past them on your way into the store, but are they selling door-to-door anymore? I have my designated Girl Scout who I buy my Thin Mints, Tagalongs, and Samoas from and while these cookies […]

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