#bern200: Good Eats – Spaghetti Squash Carbonara by @koreangold

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It’s cold here in El Paso and by cold I mean a low of 32. Don’t judge me; I’ve been in the desert too long. This blast of chilly weather has me pushing my typical protein and veggies for something heartier and I need heartier without the heavy. Here comes my savior; the spaghetti squash.

Spaghetti squash is literally giving me life right now. It’s hearty, easy to make, and a whooping 31 calories for a cup of the stuff, give or take. Low cal noodles + moderate calorie sauce = dieter’s compromise.

WINNER WINNER CHICKEN DINNER. Well, squash dinner…

Spaghetti squash has a pretty bland taste so it needs a feisty sauce to dress it up. I’m all about using the resources I currently have. I don’t have buckets of discretionary income floating around so I like to make what I have stretch. A botched attempt of some homemade ice cream has left me with enough heavy cream to drown in. Heavy cream is now going in this pasta. I just so happened to also have peas in the freezer and bacon is a staple in our house. If bacon is missing from our home, the apocalypse is near. Cream, bacon, and peas is the stuff that dreams are made of….if you dream about carbonara sauce and as a foodie, I do.

Try this amazing carbonara spaghetti squash!!! It is AMAZING, FILLING, and a little of the sauce goes a long way so as long as you’re eating it in moderation, you have a fairly healthy meal.

Ingredients

  • 3 cups loosely packed cooked Spaghetti Squash
  • 8 slices of Bacon
  • 1 cup frozen Peas
  • ½ medium Onion diced
  • 3 medium sized Mushrooms
  • 1 cup Mozzarella or Parmesan
  • 3 Eggs
  • 1 cup Heavy Cream
  • 2 cloves minced garlic
  • 1 cup chicken broth

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Directions

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  1. Fry bacon until crisp. Remove from pan, chop, and set to side. Place all but 3 tablespoons of fat from bacon in reusable glass container. (You never know when you’re going to need it)
  2. Dice mushrooms and onions and sauté in pan with bacon fat.
  3. In mixing bowl, combine eggs, chicken stock, heavy cream nd cheese until blended.
  4. Add cream mixture to mushrooms and onions, whisking until all items are well blended.
  5. Add bacon and peas to mixture, until peas are cooked through. (Continue to stir this as it will separate if left unattended)
  6. Lastly, add your spaghetti squash making sure to fold it in gently ensuring that all squash is coated and not crushing your peas. (No one likes crushed peas)
  7. Sprinkle with a little cheese and enjoy!

Tell me what you think!

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