Well hello there!
Another crazy week is almost coming to a close! We’re heading to Leavenworth this weekend to meet up with some friends from the other side of the mountains. Looking forward to a relaxing weekend! If you’ve never been to Leavenworth, WA you gotta go! It’s the cutest little Bavarian village in the middle of the Cascade Mountains. We were hoping for snow this year, but it’s just been too warm for that!
If you read my post last week, you know I’ve been trying to prepare more to help with my sanity. We’re getting there! Bernhard did the best thing ever, and made my Beef & Butternut Squash Chili while I was at a meeting last Saturday. He must have felt up for the challenge after I publicly suggested he wasn’t much of a cook. Yes, that must be it. I’ll have to remember that trick…
We portioned out the chili that night and froze half the batch. I’m sure that will come in handy more quickly than we think!
A couple weeks ago, I had a craving for a creamy pasta dish. I can’t remember the last time I had real pasta (and I’m ok with that). I love making zoodles or using spaghetti squash for my “pasta” so much, that I don’t miss the real stuff one bit.
So with that craving in mind, and all the ingredients in the house, I set out to make spaghetti carbonara! It was so easy, and while the squash cooked, I was able to get a bit of studying done. Gotta love meals you can ignore for a bit!
Spaghetti Squash Carbonara
Ingredients
- 2 lb Spaghetti Squash
- 2 Tbsp Olive Oil
- 4 oz Bacon chopped into 1/2" strips
- 2 cloves Garlic minced
- 1 Egg
- 2 Tbsp Full Fat Coconut Milk
- 1/2 tsp Sea Salt
- Cracked Black Pepper to taste
- 2 Scallions Sliced
Instructions
- Preheat oven to 375 F.
- Cut the spaghetti squash in half lengthwise. Remove the seeds and strings.
- Drizzle the inside of the squash with olive oil and place face down on a baking dish.
- Bake for 40 minutes, or until the squash is tender. Let cool, face up for about 5 minutes.
- With a fork, scrape out the squash. It should look like fine spaghetti.
- Lay a layer of paper towel out and place the spaghetti out in a thin layer to let some of the moisture get soaked up.
- While the spaghetti sits, cook the bacon in a large pan on medium heat.
- Whisk the egg, coconut milk and salt together in a small bowl. Set aside.
- When the bacon is cooked, remove all but 2-3 Tbsp of bacon fat from the pan.
- Add the garlic to the pan and saute for 2 minutes.
- Add the spaghetti to the pan and toss in the bacon fat and cook over medium-low for about 5 minutes to reheat. Remove from heat.
- While stirring the spaghetti constantly, slowly pour in the egg mixture. Continue stirring until the sauce has thickened, about 3 minutes.
- Top with green onions and cracked black pepper.