This week we made, what I like to call, Spaghetti Squash Carbonara, adapted from this Spaghetti Squash Alfredo with Pancetta and Peas from the Food Network.
Last time I made spaghetti squash I slipped and chipped my nail polish, so this time I conned Nolan into helping me.
While he was roasting, I was frying up the shallots and thyme. Piece of advice- go light on the thyme.
Ok, so you’re eating low-carb but high fat with all the cream… no wonder there aren’t any nutrition facts on this recipe. If I make this again I would cut the amount of cream down to 1 cup or maybe even less.
Other changes: I forgot the parsley on the top and I used bacon we already had, instead of pancetta.
I’m really loving spaghetti squash in general, it’s easy and healthier than pasta. Here are Food Network’s top spaghetti squash recipes.