Navigating the wheat free, gluten free diet

Posts tagged ‘spaghetti squash’

Spaghetti Squash Carbonara with Veggies and (you guessed it!) Bacon

Squashghetti Carbonara

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.

-Taylor

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Recipe Thursday: Spaghetti Squash, Pesto and Cheese

Squashghetti

I’ve heard a lot of hype about spaghetti squash.  Way before going gluten-free I’d seen it used by a college roommate as a low-carb substitute for spaghetti. While I love me a good squash, I’d never gotten around to cooking it because, well, autumn squash are kind of unwieldy and difficult to deal with in the kitchen.

But I was wrong, and though squash of any variety might be a tad overhyped in a trendy, Food Network sort of way, I thoroughly enjoyed my faux-pasta meal.

Then, the other day at local supermarket Ward’s I became mesmerized by a seemingly endless supply of gourds.  They looked so perfect for fall that I had to get one.  Once I had it it sat on my kitchen counter for about 2 weeks while I figured out what to do with it.  Traditional spaghetti sauce is boring, so I opted for pesto and a lot of cheese.

What you’ll use:

-1 medium-sized spaghetti squash (serves two). Spaghetti squash is so-called because the innards resemble strands of spaghetti. Forking out the little squash noodles was the funnest part of the shebang.

-1 jar of storebought pesto

– 2 cups of mozzarella cheese

-Shredded Parmesan cheese

-(Optional) chicken breast, cut into bite-sized pieces.

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.

-If you’re using the chicken, saute it in olive oil with salt and pepper until cooked through; set aside.

-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 place it into the saute pan with the chicken

-Put 3/4 cup of pesto and cheese in the saute pan. Cook until the cheese is melted and the dish is heated through.

-Sprinkle with Parmesan and serve with a side of buttered GF bread.

Enjoy!

-Taylor

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