I have made spaghetti carbonara before, but with the new diet and pasta out of the question, I had to get creative. This was my first time cooking with spaghetti squash and it was soooo easy! Here is pretty much the same recipe as my spaghetti carbonara only with a healthy spin!
1 spaghetti squash
4 slices of bacon, chopped
2 Tbsp butter
1 cup mushrooms, sliced
1 cup 2% milk
1 Tbsp flour
2 garlic cloves, chopped
2 egg yokes
1/2 cup shredded parmesan
1/4 cup green onion, sliced
Salt and pepper to taste
Preheat oven to 375F. Slice squash in half and lightly oil each side and bake for approx an hour and a half. Do ahead of time. Once cool, Using a fork, shred the squash and place in bowl.
Meanwhile cook bacon and let rest. Sautee mushrooms in butter. when softened, add flour to create a rue. After butter and flour mixture starts to bubble, add milk and whisk. Bring to boil and it should start to thicken. Add garlic, bacon, egg yokes, cheese and squash. Remove from heat, add salt and pepper to taste and stir. Serve with a light sprinkling of green onion and parm and enjoy!
