roast

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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