Tuesday, October 2, 2012

Spaghetti (Squash) Carbonara

Ah Italian food.  I have a love for you like no other.  How can I have my Italian favorites without the calories?  If you ask yourself this same question, me and you have a lot in common! Last night I was craving a nice big heaping portion of pasta smothered in cream sauce.  As we all know pasta and cream sauce is not quite the SKINNY supper style.  How, I cry, can I have spaghetti carbonara without the pasta!!!  Answer.  Simply replace the pasta with spaghetti squash.  Spaghetti squash is a magical vegetable that answers a many of my pasta dilemmas.

If you have never seen, heard or tried spaghetti squash you will soon learn to love it like I do.  To cook, you cut in half place face down on baking pan and bake for 30-40 minutes.  That's it!  The end result, is strings of squash that resemble a spaghetti noodle sans gluten!  Give it a try I promise this spaghetti (squash) carbonara will leave your Italian craving satisfied.

Servings: 6  Size: 2/3 cup  Calories: 145  Fat: 12.8g  Carbs: 1.9g  Fiber: 0g  Sugar: 0g  Protein: 10.8g Sodium: 393mg  Healthy Facts: Low in sugar, High in Calcium, Phosphorus and Selenium


  • 1 medium to large spaghetti squash
  • 3 slices center cut bacon or pancetta (about 3oz) cut into pieces
  • 2oz goat cheese
  • 3 cloves garlic
  • 1 small onion
  • 1 Tbsp. olive oil
  • 1 egg
  • 1/2 cup parmesan cheese
  • salt and pepper to taste
  • fresh parsley
Get Cooking:
First, cut spaghetti squash in half and scoop out seeds.  Place flat side down on baking pan and bake in preheated oven at 375 for about 30-40min (time depends on how large the squash is, squash will feel semi-soft to the touch).  During the last 10 minutes of cooking time for the squash start the carbonara sauce.  Start by sautéing the bacon until browned.  Next cook chopped onion in with the bacon.  When onions are translucent add the chopped garlic.  Cook these three for about 2 minutes than place on a paper towel to drain excess fat.  In a separate bowl mix goat cheese egg and parmesan cheese until blended well, set aside.  Take finished spaghetti squash and scrape out center with fork into a serving bowl.  To the bowl add the cheese mixture, olive oil, and bacon mixture.  Toss squash with sauce until creamy. Sprinkle with parsley.  Serve and Eat!  Yum Yum!

No comments:

Post a Comment