Spaghetti Squash Carbonara

One of my all time favorite pasta dishes is Spaghetti Carbonara and so when I decided to use the spaghetti squash version I was afraid that it would not be quite as good. I was so wrong y'all this was delicious and I can't wait to make it again soon!

Go ahead and try it I think you'll love it too!

Spaghetti Squash Carbonara

Ingredients:

2 teaspoons salt
1 1/4 teaspoons black pepper
1 large spaghetti squash (about 2 pounds)
4 slices bacon, can use more if you want
2 teaspoons minced garlic, I use Penzey's Roasted Garlic 

1/4 cup chicken broth
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmesan cheese or shredded Parmesan cheese works just as well

To prepare your squash for this dish:

First prepare your spaghetti squash by cutting it in half long ways. Place it face down in a casserole dish with enough water to cover the bottom. Wrap in saran wrap and microwave at high power for 10 minutes. Once the squash is tender let cool a bit and scoop out the seeds. Take a dinner fork and loosen the strands of squash and place in a bowl, toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper, set to the side.

Directions:

While the squash is cooling, in a large saute pan, over medium heat, cook the bacon until it becomes crispy.  Add the garlic. Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated. If using minced or roasted garlic there is no need to use broth.

In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

Thanks  for stopping by y'all and please come again soon!

Roasted Spaghetti Squash with Pasta Meat Sauce

A delicious option to a pasta meal, low calorie, gluten free and good for you!

Roasted Spaghetti Squash with Pasta Meat Sauce

Ingredients:

1 large spaghetti squash (or 2 smaller ones)
1 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely diced (about 1 1/2 cups)
1 pound lean ground beef
1 tablespoon minced garlic, I use Penzey's
1 Prego Light Smart Traditional Pasta Sauce
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese

Instructions:

Place the spaghetti squash on a baking pan and roast at 375 degrees for 45 minutes to an hour, until it pierces easily with a fork. Remove the squash from the oven and allow it to cool. Once it is cool enough to handle cut it in half using a sharp knife. Scoop out the seeds and pulp with a spoon, and then, using a fork, scrape the inside of the squash halves. As you scrape, the squash will start to come out in spaghetti-like strands. Continue scraping until all of the squash has been separated from the outer skins. Toss the strands with a wee bit of olive oil and salt and pepper to taste, and then set them aside until serving time.

While your squash is cooking, heat a large skillet over medium high heat. Once the pan is hot, add olive oil, butter and the diced onion. Sauté until translucent, and then add the ground beef, garlic, and a sprinkling of salt and pepper. Cook the mixture until the meat is fully browned stirring as needed.

Once the meat is browned, drain off fat. Add Pasta sauce, brown sugar, basil, oregano, thyme, salt, and pepper. Heat until bubbly then reduce heat to simmer until squash is ready.

Serve it on top of the spaghetti squash and sprinkle with Parmesan cheese.

Thanks for stopping by y'all please come again soon!