Friday, January 11, 2013

Spaghetti Squash alla Carbonara

This recipe, from Paleo Parents, is my VERY favorite spaghetti squash dish.  I could make it every night and as I'm typing this I'm wondering why it has been so long since I've made it.  Everyone in my family loved it, especially since it has bacon in it.

1 medium spaghetti squash
12 oz bacon
1 Tbsp coconut flour
1/2 C coconut milk
6 eggs
1 Tbsp Italian seasoning (or herbs de provence)
1 tsp dried parsley
1 tsp salt
1/4 tsp garlic powder
1 heaping Tbsp coconut oil or butter

  1. Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
  2. While the squash is cooking, fry up the strips of bacon (whole) in a pan over medium heat. Use one you can also scramble eggs in, we like a cast iron skillet
  3. When the bacon is finished cooking and crispy, remove from the pan and set-aside bacon
  4. Over medium heat, whisk in the coconut flour to the bacon grease and let cook for a few minutes
  5. While the flour cooks, combine eggs, coconut milk, seasoning, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated
  6. Pour eggs into pan, stirring frequently, and cook in bacon fat until still wet but cooked through (about 3 minutes)
  7. Slice bacon into 1/4 inch strips, add to serving bowl and top with egg mixture
  8. Scrape out spaghetti squash “noodles” with a fork and and add to serving bowl, top with oil or butter
  9. Slowly start to incorporate oil/butter into spaghetti squash; once melted, stir to combine all ingredients

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