Doin' Some Cookin'... Spaghetti Squash Carbonara

One of my favorite Italian dishes is Chicken and Bacon Cabonara. I absolutely love those noodles swimming in that rich cream sauce. My waistline on the other hand, not so much.

To me this Spaghetti Squash Carbonara wasn't really a healthier version of my beloved Carbonara but a dish of it's own. It wasn't bad at all but I had high hopes that this would be a worthy recipe makeover and was disappointed that it tasted nothing like Carbonara.

The real win from this dish (obviously that would be bacon!!) was getting Little Man to eat this. Not going to lie, he didn't eat this willingly and stood in the kitchen with me as I fed him forkfuls of it making sure to include a bacon bit in all of his bites to keep him eating the spaghetti squash without asking what it was. Haha! I always end up telling him after he's had quite a bit of it just to make him aware that he actually likes or maybe tolerates it.

This was a quick weeknight meal because of the ease of cooking the spaghetti squash in the microwave which was my first time trying it that way and now my preferred method when I'm short on time.

Spaghetti Squash Carbonara

Adapted From: Whole Fork

Makes 4 Servings

Stars of the Show:

• 1 spaghetti squash, cooked and "noodles" 
• 8 slices of bacon
• 4 garlic cloves, minced
• 4 eggs
• handful of fresh basil, chopped

And Action:

Heat a skillet over medium heat and cook bacon until crispy. Remove the bacon from the skillet and place on paper towels to help drain some of the fat. Pour out bacon fat leaving enough to coat the bottom of the skillet. Crumble the bacon once cooled. 

Cook garlic for 30 seconds in the bacon fat.

Add the squash to the skillet and toss with the garlic and bacon fat.

Crack the eggs on top of the squash and add the bacon. Allow the egg to cook while tossing everything together. 

Garnish with the basil. Enjoy! 

Doin' Some Cookin'... Spaghetti Squash with Tomatoes

Growing up my mom would serve spaghetti squash as a side swimming in butter and salted. It was so good but not the healthiest. In my adult life I have not made spaghetti squash...

Until now!

Better than noodles for any kind of sauce because after roasting the squash you shred it with a fork creating perfect strands and avoid unnecessary carbs.

In this recipe I sauteed onions and tomatoes (my mushrooms weren't good anymore, boo!) with white wine and finished with herbs. Should have also been topped with parmesan cheese but that too was no longer good, ugh!!!

This made for the perfect Meatless Monday meal and is very filling, healthy, and oh so delicious.

With Fall and Winter right around the corner try this while it's in season.

Spaghetti Squash with Tomatoes

From: The Beachbody Blog

Makes 3 Servings

Stars of the Show:

• 1 spaghetti squash, about 3 lbs
• 1 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup cherry tomatoes, halved
• dried basil, to taste
• dried parsley, to garnish

And Action:

Preheat oven to 350 degrees.

Place squash on parchment-lined baking sheet. Poke squash 2-3 times with a fork and bake for 1 hour, or until tender. Cool for 20-30 minutes.

While the squash cools down, heat oil in a medium saucepan over medium-high heat.

Add onion, stirring frequently for 3-5 minutes, or until translucent. 

Add garlic, stirring for 1 minute.

Add wine, cherry tomatoes, and basil. Cook and stir frequently for 3-5 minutes or until soft. Set aside.

Cut squash in half lengthwise. Remove seeds and scrape flesh into strands.

Place the squash in a large bowl and combine the onion tomato mixture. Garnish with parsley. Enjoy!