Monday, July 16, 2012

SPAGHETTI SQUASH CARBONARA


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
serves 4
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

Start by roasting your spaghetti squash. 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. 




14 comments:

  1. So, how do I roast the squash? I am so ignorant to squash I have absolutely NO idea!!

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    1. Lisa, here is the link to the post on how to roast spaghetti squash. It is really easy!
      http://www.threedietsonedinner.com/2012/04/roasting-spaghetti-squash.html

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    2. That link says the page does not exist on this blog. So, besides using the microwave, how do I roast spaghetti squash, please?

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    3. Try this: http://www.wikihow.com/Roast-Spaghetti-Squash

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    4. http://www.wikihow.com/Roast-Spaghetti-Squash

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    5. You can slice the squash in half and scrape out the seeds. My Mom always cooked in cut side down in a half inch of water in a rectangle cake pan. I recently stumbled upon a recipe that you drizzle a spoonful of oil on the cut side and roast cut side up. It was much better that way. Either method in a 350 degree oven until the "meat" is tender (30-45 minutes depending on the size and density of the squash).

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  2. good Lord that was deeeee-lish and crazy easy to make. this was my first time ever having spaghetti squash (let alone cooking with it) and my 11yr old plans to eat it often! <3 thanks for blogging and the recipe.

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    1. I am so glad you liked it! Thanks so much for your feedback-- that kind of encouragement is why I do what I do!

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  3. I made this last night for my husband and I. All I can say is YUMMMMMM! The hubby approved (and he is fairly picky). In case anyone is wondering, the recipe halves quite well!

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    1. Amy I am so glad you and your husband enjoyed it! It's always so nice to please the picky eaters :) thanks for the comment! Have a great day!

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  4. I'm fairly cooking illiterate. Do I cook the eggs before combining everything?

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  5. OMG! This was amazing!! Just wish my kids would have tried it. They don't know what they're missing. I used 100% egg whites from the carton, put a lid on the skillet and they cooked up perfectly.

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  6. Wow this looks awesome! My new-found love is spaghetti squash, but I've only ever used it for mock chili "mac" and well...spaghetti. :) I am amazed at how versatile it is. I cannot wait to make this new dish!

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