Post by Loupy on Jun 30, 2018 21:21:51 GMT -7
SPAGHETTI SQUASH CARBONARA (Whole 30)
From: Marissa Allen @ firstandfull.com/spaghetti-squash-carbonara/
This spaghetti squash carbonara is incredibly flavorful especially considering the short ingredient list. This recipe uses left over spaghetti squash. You can cook your squash on the same day, but add an hour+ to your time to cook the squash.
Cook time: 15 min
Total time: 15 min
Makes: 3 servings
INGREDIENTS
2 eggs
1/4 Cup coconut milk
1 spaghetti squash, roasted and flesh removed*
6 pieces of bacon or pancetta, diced
kale, sliced into ribbons (I used lacimoto kale)
1/3 Cup parsley, chopped
2 cloves of garlic, minced
1 shallot, minced
salt + pepper
INSTRUCTIONS
In a large skillet on medium heat, brown the bacon till it just begins to crisp up.
Remove to a paper towel lined plate.
Reserve oil in the pan.
Add the minced shallots and garlic to the pan.
Saute till fragrant; approx. 3-4 minutes.
Add the sliced kale to the skillet.
Saute till crisp.
Season with a pinch of salt and pepper.
Add the cooked spaghetti squash and stir around till it warms up.
Mix in the cooked bacon.
Egg Mixture: whip the eggs and coconut milk till smooth and frothy.
Add the egg mixture the the skillet and stir constantly so the egg mixture thickens and coats the squash and kale.
Serve immediately with a handful of chopped parsley.
NOTES
I used leftover spaghetti squash. It had dried a little and was easier to work with.
From: Marissa Allen @ firstandfull.com/spaghetti-squash-carbonara/
This spaghetti squash carbonara is incredibly flavorful especially considering the short ingredient list. This recipe uses left over spaghetti squash. You can cook your squash on the same day, but add an hour+ to your time to cook the squash.
Cook time: 15 min
Total time: 15 min
Makes: 3 servings
INGREDIENTS
2 eggs
1/4 Cup coconut milk
1 spaghetti squash, roasted and flesh removed*
6 pieces of bacon or pancetta, diced
kale, sliced into ribbons (I used lacimoto kale)
1/3 Cup parsley, chopped
2 cloves of garlic, minced
1 shallot, minced
salt + pepper
INSTRUCTIONS
In a large skillet on medium heat, brown the bacon till it just begins to crisp up.
Remove to a paper towel lined plate.
Reserve oil in the pan.
Add the minced shallots and garlic to the pan.
Saute till fragrant; approx. 3-4 minutes.
Add the sliced kale to the skillet.
Saute till crisp.
Season with a pinch of salt and pepper.
Add the cooked spaghetti squash and stir around till it warms up.
Mix in the cooked bacon.
Egg Mixture: whip the eggs and coconut milk till smooth and frothy.
Add the egg mixture the the skillet and stir constantly so the egg mixture thickens and coats the squash and kale.
Serve immediately with a handful of chopped parsley.
NOTES
I used leftover spaghetti squash. It had dried a little and was easier to work with.
