Wednesday, February 19, 2014

Spaghetti Squash Carbonara

Spaghetti squash, based on sales/demand this past fall is one of the most popular winter squashes....and no wonder it is:
1. it keeps for months in winter storage - spaghetti squash we picked in early October are still perfectly good to use and it's been 5 months!
2. it's pretty versatile - I've made it into lasagna, mixed it with taco seasoning and placed in a crunchy taco shell, used it like spaghetti and added past sauce, and....the dish you see above.

Several months ago at the Crossfit Girls Secret Santa Gift Exchange Sunday Afternoon Extravaganza there was a lot of incredible food.  That is a group of girls who know how to cook!

However there was one dish that I went back for seconds...and perhaps thirds happened.  It was Spaghetti Squash Carbonara, that was made by our brave hostess Tina (there were 30-40 of us girls that invaded her home that host that many people absolutely requires bravery).

After noticing that I had two small spaghetti squashes left in winter storage I asked her for the recipe and got to work.

This truly fantastic dish comes to you from Three Diets One Dinner.  Weather you follow the Paleo diet or not this is a crowd pleaser so grab a spaghetti squash and prepare yourself for a delicious treat.

Spaghetti Squash Carbonara
By: Three Diets One Dinner Blog

1 medium Spaghetti Squash (or in my case 2 small ones)
4 eggs, whisked
6 slices bacon, cooked until crisp and crumbled
1 small/medium onion
3 cloves minced garlic
3/4 cup chicken stock
juice from 1/2 lemon
pinch of red pepper flakes
salt and pepper to taste
grated cheese (optional)

Start by baking your spaghetti squash.  Cut squash in half and remove seeds with a spoon.  Place open side down in baking dish with a little bit of water in the bottom to prevent burning/sticking. Bake at 375 for about 30-40 minutes.  If outer shell can be easily pierced by a fork than it's ready!

Cook bacon until crisp, place on a paper towel to soak up grease, and set aside.

Place chopped onions in a saute pan with a few spoonful's of grease from cooking the bacon.  After cooking for a few minutes add minced garlic.  Once onions are translucent add chicken stock.  Cook at a simmer until liquid reduces by 1/2.

In the mean time remove "spaghetti insides" from the spaghetti squash.
Spaghetti Inside the Squash
 Add squash, lemon juice, pepper flakes, thoroughly whisked eggs, grated cheese (if you're using it), salt and pepper to onions/chicken stock.  Crumble bacon and add it to the pan.  Keep stirring until eggs are cooked and everything is combined.

And then...enjoy! 

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