spaghetti squash carbonara

Better Than Your Ordinary Pasta: Paleo Spaghetti Squash Carbonara

 

Is pasta already a boring word for your family? How about adding a twist to your pasta? Making a pasta dish using this Paleo recipe for this carbonara meal, won’t only prove to be fun but at the same time is easy to make!

One kind of meal that has become a staple in many countries is pasta. The influence of Italian pasta recipes has reached all four corners of the world, with each country tweaking on the tastes to make sure it fits theirs. However, pasta is something that will register as not being Paleo in your mind. Well, this is true, but it doesn’t mean that you can’t enjoy similar pasta recipes that are Paleo diet approved. This is why I came up with this Paleo recipe that you can try and your family will definitely love.

Today my husband went out for the day to play golf allowing me the time to catch up on some work. It was an incredibly productive few hours but by the time he got home it was clear any further plans for the day would have to change. We had to take a whole day scheduled for other important matters until it was time to get cooking. I had no particular plan so I started to scan the kitchen for ideas. Then I saw the two small spaghetti squash I bought a few days ago and immediately thought of a spaghetti squash carbonara recipe I saw about a month ago.

Actually, my husband emailed me a link to it a few weeks ago that he saw in some online Paleo recipe book which I saw as a request. It’s a shame it had to be this long before I got to make it. So here is my take on a Paleo approved spaghetti squash carbonara. Believe me, even your kids will love this amazing meal.

Paleo Spaghetti Squash Carbonara
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
A Paleo recipe that isn't only great for your health but will provide a satisfying meal when you don't have a lot of time to spare in the kitchen.
Ingredients
  • 1 Medium Spaghetti Squash
  • Extra Virgin Olive Oil – For Drizzling
  • Salt and Freshly Ground Pepper – To Taste
  • 8 oz (248 g) Bacon
  • ½ Yellow Onion – Diced
  • 2 Garlic Cloves – Minced
  • 2 Eggs
  • ¼ Cup (60 ml) Coconut Milk
  • 1 Teaspoon (5 ml) Dried Oregano
  • 1 Tablespoon (15 ml) Fresh Parsley - Chopped
Instructions
  1. Always preheat the oven when you are using it for any meal. This will make the cooking process easier. For this recipe, preheat your oven to 400° F (200° C).
  2. As you are preheating the oven, microwave your spaghetti squash for 3 to 4 minutes or until it softens.
  3. After you have microwaved the squash, cut in half lengthwise then scoop out the seeds and discard them.
  4. Once you have your spaghetti squash prepared, place on a baking tray with the cut side up.
  5. Now drizzle each half of the spaghetti squash with the extra virgin olive oil and sprinkle some salt and freshly ground pepper over the squash.
  6. Pop the prepared spaghetti squash in your preheated oven and roast for 45-50 minutes or until each one is easy to poke with a fork.
  7. Whilst the spaghetti squash is baking, you can cook the bacon.
  8. Cook the bacon in a hot skillet or frying pan. Cook for as long as you can to make it as crispy as possible. This will make it easier for you to crumble the bacon once you have removed all the excess fat. To do this lay the cooked bacon on some paper towels and then lay another layer of paper towels on top and press down.
  9. As for the bacon grease in the skillet or frying pan save 1 Tablespoon (15 ml) of this and discard the rest. Set this aside for use later.
  10. When your spaghetti squash is done, allow each half to cool. A spaghetti squash that comes right out of the oven is hot, so make sure you handle with care.
  11. When your spaghetti squash is cool, scrape the insides of each half out. Then shred the insides using a fork. You’ll notice the insides will form strands, which gives the squash its name. Once you’ve separated the strands, set them to one side.
  12. Next, you need to make your carbonara sauce. In a small bowl, whisk the eggs, coconut milk, oregano, and ¼ Teaspoon (1.25 ml) of salt and pepper. Make sure you whisk the ingredients well then set aside.
  13. Now in a frying pan sauté the onion and garlic using the bacon grease you set aside earlier. Do this for about 4-5 minutes or until they become soft.
  14. Then stir in the spaghetti squash strands and add half of the crumbled bacon. Making sure that you stir the squash, onions, garlic and bacon together well.
  15. Now turn the heat on the hob down as low as possible and slowly pour the egg mixture you made earlier into the pan. It is important you make sure you stir the spaghetti squash briskly as this will help the egg mixture to combine together with the other ingredients well.
  16. Then stir constantly everything for the next 1 to 2 minutes to prevent the egg mixture from becoming scrambled eggs. What you should, in fact, end up with is a creamy sauce all other the spaghetti squash.
  17. When the sauce has become creamy transfer everything to a plate and then top the spaghetti squash carbonara with the rest of the crumbled bacon and the freshly chopped parsley. Serve immediately and enjoy!
 

This recipe is easy to make even for people who are too busy. Another beauty of this recipe is its versatility. You can toss in some vegetables as you please and it will still compliment the overall taste of the carbonara. A great example of a veggie that could be good for this Paleo recipe is Brussels sprouts. You can add some after you sauté the onion and garlic. Cooking Brussels sprouts are relatively easy since you want them to have a certain crunch.

Overcooking Brussels sprouts is not an option because they will turn gray and have a strong odor and taste which not everyone will appreciate. For many years, I hated Brussel sprouts, which I put down to the fact that my aunt would boil them beyond all recognition at Christmas. The only way I would ever eat them was if they were smothered in ketchup. But today I enjoy them because I’ve found more inventive ways of cooking them.

Brussels sprouts are not only delicious, but they are also very healthy just like other kinds of Paleo food including sweet potatoes. This is a Paleo approved green leafy vegetable that you can count on in terms of health. Here are a few benefits you’ll get with Brussels sprout:

Lowers Risk Of Cancer

Brussel sprouts are rich in Vitamin C, a well-known antioxidant that helps keep the body in check and remove toxins that can cause cancer. This makes Brussels sprouts a healthy choice if you want to have a cancer-free body.

Improves Eye And Skin Health

The antioxidant effect will have a direct effect on your skin and eyes. The Vitamin C in Brussels sprouts helps protect your eyes from UV rays. Your skin is also protected from toxins as Vitamin C helps flush these from the body, leaving you with younger-looking skin.

Keeps Bones Healthy

Another vitamin that is rich in Brussels sprouts is Vitamin K. Vitamin K allows the body to absorb other nutrients, particularly calcium which helps the bones stay healthy and strong. With the right amount of Vitamin K every day, you are assured of healthy bones even as you get older.

Keeps Your Weight In Check

Brussels sprouts, just like any leafy vegetables, contains a high amount of fiber. Fiber helps the body get rid of the extra stored fat. This vegetable is also low in cholesterol, which makes it ideal for people who wants to lower their weight and then maintain their ideal weight. Plus of course, it is great for the cardiovascular system meaning that your risk of developing heart disease is reduced.

With these facts and this amazing Paleo recipe, your pasta date will not be as lame as you might think when you say it is Paleo approved. Paleo spaghetti squash carbonara is definitely a keeper. And it definitely is a pasta Paleo recipe that is delicious to the last bite!

Carbonara has always been a favorite pasta dish of mine- what was your favorite pasta concoction pre-paleo?

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