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. 
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.
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.
I need to try the zucchini noodle spiraling! Let me know what tool you use to do it.
The bacon app was the beer/cheese/bacon dip… too greasy. 🙁
Spiralizer Tri-Blade Vegetable Spiral Slicer, Strongest-Heaviest, Best Veggie Pasta Spaghetti Maker for Low Carb/Paleo/Gluten https://www.amazon.com/dp/B00GRIR87M/ref=cm_sw_r_other_awd_e.uVwbEGGA69G