Most people eating Paleo or low-carb are already aware of the glorious spaghetti squash. So I thought, let’s see how it takes to other dishes that are pasta based…hmm, carbonara. Traditionally it’s sauce is egg yolk based, but since spaghetti squash is rather wet, so I figured we could nix the yolks and still end up with a relatively creamy sauce. Success!
- 1 spaghetti squash
- 1 lb. bacon
- 1 yellow onion, chopped
- 4 gloves garlic, minced
- 2 handfuls of walnuts, roughly chopped
- Parmesan cheese to taste
- Red Pepper flakes or black pepper, to taste
Heat the oven to 400ºF. Cut the squash in half and pick out all the seeds. Don’t be anal about getting out the stringy stuff, you can’t even tell it’s there once the squash has roasted. Lightly coat the inside of the squash with some oil and place cut side down, on a baking sheet, in the oven for 20 minutes. Flip each half over, and roast for another 20 minutes–0r until the squash is easily shredded with a fork and add it to your serving bowl.
While the squash is roasting, start the sauce. With the bacon placed horizontally on your cutting board, cut the strips into 1/2″ pieces. Don’t worry about separating the strips, just cut away. Add the bacon pieces to a saute pan that’s on medium heat. Cook the bacon until it’s browned and add to your serving bowl. Remove 3/4 of the bacon grease and reserve for another use. Place the onion and garlic in the pan and cook until translucent. Add them to your serving bowl. Toss the walnuts into the pan and toast until slightly brown. Add them to the serving bowl. Add pepper and grated Parmesan cheese to taste.