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.

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Last time I made spaghetti squash I slipped and chipped my nail polish, so this time I conned Nolan into helping me.
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While he was roasting, I was frying up the shallots and thyme. Piece of advice- go light on the thyme.

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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.

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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 recipesIMG_3765

We try, but we’re not healthy 100% of the time. Take, for instance, this Sunday. We’re headed to our friend’s house and I’m making this and #14 or slide #3 and Nolan is making this and this.

3 thoughts on “Spaghetti Squash Carbonara”

  1. Ooooh! I love spag squash too! Karl doesn’t though :(, so it’s not invited to the kitchen anymore. I’ve been spirilizing zucchini noodles instead. Do you get into that jazz?

    Which bacon app did you make? Delicious? How could it not be.

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