Spaghetti Squash strikes again. I love this stuff. It fills you up just like pasta, but it actually sticks with you and isn't killing you from the inside out. It saves you about 33 grams of carbs when compared to a cup of regular spaghetti. I love it so much that I planted some in my new garden at my new house. While I am certain that I will kill it, I'm very excited at the idea of having my beloved spaghetti squash in my own backyard. And if I do kill it, I'll still go back to the store for it.
If you are wondering how I made this 3 diets 1 dinner style, I just cooked up an extra slice of bacon since I was doing it anyways and scrambled a couple eggs (they were already out!) for the little boy. He doesn't do spaghetti squash. Whatever, more for mom.
Spaghetti Squash Carbonara
1 medium spaghetti squash
4 eggs, whisked thoroughly
6 slices nitrate free bacon
1/2 large onion (or a whole small onion), chopped
3 cloves garlic, minced
3/4 c dry white wine (or chicken stock)
juice of 1/2 lemon
pinch of red pepper flakes
parsley, for garnish
1 cup pecorino romano, shredded (optional)
salt and pepper to taste
Here is how. While that is going, cook your bacon in a large skillet until crisp. Drain bacon on a paper towel and set aside. Reserve a couple tablespoons of bacon fat in the skillet. Add onion and cook over medium heat for about 5 minutes, or until the onion softens. Add the garlic and cook 30 seconds. Add the wine and bring to a simmer. Cook until the liquid reduces by about half, about 20 minutes. Add lemon juice, salt and pepper. Scrape the flesh of the spaghetti squash into the pan, add the eggs, bacon, red pepper flakes and cheese, if using. Stir until well combined. Garnish with parsley and serve immediately.