luxury medspa IN MELBOURNE, FL
Low-Carb Squash Carbonara

When you think about savory, rich comfort food, you think pasta, right?  Well think again. I am a firm believer that pasta is the most delicious carb on earth and nothing can compare. I have tried every type of vegetable my veggie spiral can handle. I haven’t been able to come close to finding a delicious starchy substitute, until I discovered the magical world of spaghetti squash.

At first glance it doesn’t look like much with its hard, bumpy yellow exterior and oblong shape. However, their possibilities are endless. I have seen everything from pizza crusts to tator tots and hundreds of pasta dishes. It’s hands down the best pasta substitute and even looks the part (hence its name). I’m not going to lie, it will never take the place of grandma’s famous spaghetti but it’s a satisfying way to enjoy some of your favorite dishes with significantly less carbs. One cup of spaghetti has approximately 42 grams of carbs, compared to the 10 carbs in a cup of spaghetti squash. This recipe is very low-carb, but not low calorie. Even though it’s low carb it’s important not to overindulge, like everything else eat in moderation.  This is a good way to have your comfort meals without all the guilt. By occasionally working in tasty pasta-like meals it will help cut down cravings, preventing potential binge eating episodes at Olive Garden’s Never Ending Pasta Bowl.

Spaghetti squashes are reasonably priced and readily available all year, especially in the summer. When picking out a squash, aim for one that is small or medium sized. The only tricky part is cutting them, the larger the squash, the harder it is. After that it’s smooth sailing. After you carefully slice it lengthwise, scoop out the seeds in the center and you are ready to go. Place in the microwave on a plate (be careful the plate will get hot) for 10-15 minutes. Touch it with a fork, it’s ready once the interior of the squash softens to the touch. Let cool for at least 5 minutes then scrape out squash with a fork. It will come out resembling noodles.

Now time for the sauce. This is a delicious, simple carbonara sauce. You can easily add chicken or shrimp to this recipe also.

Recipe:

• 2 spaghetti squashes, cooked
• ¼ tsp cracked red pepper
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbsp. crushed garlic
• 2 large eggs
• 1 cup freshly grated parmesan cheese (not the shaker), additional to put on top
• ½ cup diced bacon or pancetta
• 1 tbsp. butter
• 2 tbsp. olive oil
• ¼ cup hot water
• ¼ cup heavy cream

In a sauce pan; sauté bacon/pancetta with garlic, crushed red pepper, butter and olive oil over medium heat until it is rendered and crispy. In a separate bowl; whisk together eggs, salt, pepper and parmesan.  Add the cooked spaghetti squash, little by little to sauce pan. Toss with tongs to incorporate the flavors of the cooked bacon/pancetta. Then add water and cream. Toss again, cooking for 5 minutes. Remove from heat. Pour egg/cheese mixture slowly into the pot, tossing vigorously as you do this. Once it’s all in and evenly mixed, you are done. It is very important you remove from the heat and continuously stir as you add it, otherwise you will have eggs in your pasta and no one wants that. Serve topped with parmesan cheese.