If you follow this blog at all, you may know that I’ve become a big proponent of bacon lately. This is largely due to my friend Dennis, who bought bacon for a seafood dish a few weeks ago and has been striving to use it up ever since. The other night he hit a home run in bacon and gluten-free pasta alternatives in his creation of spaghetti squash carbonara, which I gobbled up, the butter and egg and bacon filling my tummy faster than you can say Alex Trebek.
(We often watch Jeopardy during dinner like septogenarians).
And it only took about 5 ingredients.
What you’ll need:
-1 spaghetti squash
– 3-4 strips of bacon
-assorted vegetables of your choice (we used broccoli)
– 1 egg, beaten with a whisk or fork
-2 tbsp. butter
What you’ll do:
Preheat your oven to 375
-Poke holes into the spaghetti squash all around so it doesn’t burst while baking. You need only to make little notches in the skin of the squash to accomplish this.
-Bake the spaghetti squash for 1 hour.
-Remove spaghetti squash from oven and let cool for a few minutes. Gently cut the squash in half and scoop the seeds out with a spoon. Use a fork to to remove the spaghetti-like flesh and set aside.
For the carbonara:
-Crisp up the bacon to your liking, and remove excess grease (as much or as little as you want . The rest of this dish is all veggie so live a little!).
– Steam the veggies any way you like (if you’re like me, and by that I mean cheap and resourceful, you put it in a saute pan with a little bit of water and slap a pot cover on top of it)
– Add the spaghetti and veggies to the bacon and stir it around, making sure to coat that stuff with bacon grease. Go ahead and add a tbsp. of butter and salt/pepper to taste.
– Then, when everything is done, turn off the heat and stir the beaten egg quickly as you pour it slowly. The residual heat will cook it some, so no need to worry about raw egg issues. But if you are worried, you can put it on low head and leave it on after stirring for a little while. The egg, along with a little EVOO and butter, serves as the sauce for this dish, and boy is it tasty.