Spaghetti Squash “Carbonara”


Spaghetti Squash Carbonara

This was one of those dishes that made me want to cry as I saw more of my plate and less of it as I scarfed it down.  It’s been YEARS since I’ve had an authentic carbonara so please take the title lightly.

What you’ll need per person:

3 strips of bacon, cut into tiny chunks

1/8 onion, sliced into thin half-moons

1/2 spaghetti squash (I had this for breakfast, so I used leftover spaghetti squash that I had baked the night before.  If you are starting fresh, cut your squash in half, scoop out the seeds and put a Tablespoon or so of tallow or coconut oil in the “bowl” it creates.  Roast/bake at about 375-400 for 40-50 minutes.  Remove from oven and with a fork scrape out the insides and marvel at the magic of spaghetti from a gourde!)

1 whole egg or 2 egg yolks (You will be eating these raw, so organic, free range is important here.  If you are not used to eating raw egg whites, use the yolk.  The albumin in the white can be difficult for some to digest.)

1 Tbspn of capers

Juice of 1/2 lemon

1. Heat a large skillet.

2. Put in bacon to cook.

3. When bacon is starting to brown, add in onions.

4. When just about crisp, add squash noodles and stir well to incorporate.

5. While those flavors mesh, crack eggs into a bowl and whisk well.

6.  Add lemon juice and capers to skillet and turn off the heat.

7. Transfer the squash mixture to your dish or bowl and pour eggs over, folding them in.

8.  Eat immediately and have a good cry on me as it disappears.

Here’s to nourishing ourselves to freedom!

*Follow us on Instagram where Jenny takes a picture of everything she eats to quiet the fears that eating gluten free and paleo diminishes the joy of eating.  Au contraire, mes freres et soeurs!


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