Spaghetti Squash Carbonara

Ingredient: 

1 large spaghetti squash

1/2 c chicken stock ( or water)

2 thick slices of pancetta, diced

(Pancetta is Italian style bacon. If you can’t find this, regular bacon is fine, just make sure its thick sliced.)  

1 whole egg

1 egg yolk

3 tbs light cream

1/4 cup of low-fat evaporated milk

1 cup frozen peas

1 small onion, diced

6 tbs of parmesan cheese

1 tbs of Parmesan Cheese

salt & pepper to taste

Directions:

How to prepare the Spaghetti Squash:

1.With a very sharp knife, cut the spaghetti squash in half and remove all the guts and seeds with a melon baller or spoon. A melon baller is a great tool for this job because of the straight sharp edge it has compared to a spoon.  

2.When the guts and seeds are all removed lightly salt the spaghetti squash. Take a baking dish and add the 1/2c of chicken stock or water to the bottom.

3.Place the squash flesh side down into the dish. Cover the dish tightly with plastic wrap, then microwave the squash for 10 mins on high.

4. When the squash is done, let it cool and then scrap out the spaghetti like flesh with a fork and season with salt and pepper.

*You can also cook the spaghetti squash in the oven it just takes more time, and we all know time in money. But if you have the time, preheat the oven to 400º , follow steps 1-3. Use tin foil to cover it, NOT plastic wrap obviously. Put dish in the 4ooº oven and bake  for about 45 mins or until tender when pierced with a knife.  

For the Carbonara:

 1.Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp, about 6 minutes. Drain pan, but reserve 2 tbs of bacon grease. Dry bacon on paper towels;

2. Keep the skillet on the heat. Add the bacon grease and onion, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the frozen peas and cook until thawed and tender.

3. While the onions are cooking whisk together the evaporated milk, light cream, eggs, 3 tbs of the cheese  and salt and pepper  in a large serving bowl until well combined. 

4. Gradually add in the onion and peas to the egg and milk while stirring so that the eggs don’t scramble. Add the spaghetti squash, parsley, bacon, and the remaining cheese. Toss to combine and enjoy. For a fun serving presentation, place the Spaghetti Squash Carbonara in the  empty shells of the squash.