Living a low carb lifestyle can be challenging sometimes. Especially if you crave pasta. And I am one of those people that could eat pasta for every meal of the day if I could. But obviously I can’t have pasta whenever I want. Just in moderation
That is why there is this wonderful squash. Spaghetti squash. This amazing veggie saved my life in regards to pasta. I love it and make it all the time. Dress it up just how you would with your favorite sauces, veggies, meats. That’s why this Italian girl decided to make a lighter version of one of my favorite Italian dishes: Spaghetti Squash Carbonara.
I knew it would be tricky getting this recipe because I don’t have the starch of the pasta to help absorb the egg. So I ended up making this recipe a few times. The first couple were too “soupy” but I finally got it on the last try.
To get off track here, you all know I posted my Weekly Meal Plan the other day and I am sticking to it! We are also sticking to our Crossfit days 3 times a week! We are definitely going to ask our coach to add one more day a week to our schedule!
We did A LOT of rowing this week and deadlifts! Which I PR’d on!
I really love the challenge this place brings us and the people are so friendly and simply amazing. We are also participating in their Chili Cook Off this Saturday! I can’t wait to see who win! (me) (cough) – i didn’t say anything….Could it be Chili “A” Chili ” B” or a brand new recipe??? Muwahahahaha
Any who, back to the Spaghetti Squash Carbonara. This really did taste like the real deal. Spaghetti Squash is tossed in a creamy egg and cheese mixture and sprinkled with crispy bacon. Couldn’t get much better in my book!
Please please please buy this squash and try it if you haven’t already! You won’t regret it!
Serves 3: Calories: 477, Fat: 23g, Carbs: 34g, Fiber: 5g, Protein: 37g
1 large spaghetti squash
2 egg yolks
3 tbs shredded parmesan cheese
salt and pepper
3 slices of Hormel Black Cut Bacon, chopped
Cherry tomatoes, halved
Poke holes in your squash all over with a knife ( be careful!) and microwave on high for 8 minutes. Let cool and slice in half. If it doesn’t feel like you are slicing through butter, stick it back in the microwave for a little longer.
Fluff the “spaghetti” out of the squash into a separate bowl and set aside
In a cast iron skillet, cook bacon until nice and crispy ( about 8 minutes) on medium heat
Take skillet off heat temporarily
In a mixing bowl, whisk egg yolks, cheese, salt, and pepper together
Pour egg mixture into skillet with bacon, but make sure the eggs don’t cook all the way! You still want it runny! This is just to warm them up a bit.
Toss spaghetti squash in the skillet and ensure it is coated with bacon drippings, and egg mixture. It should look really nice and creamy now.
Divide into 3 portions and serve with cherry tomatoes, parsley, and some more Parmesan cheese if you wish!
*I am currently a member of the Hormel Foods Extended Blogger Program and
this post is part of my involvement in the Group. While Hormel Foods provides
me material and necessary resources to complete various activities, all
statements and opinions ( as always) in The Kitcheneer are my own