Thursday, August 16, 2012

Spaghetti Squash Carbonara

- 1 spaghetti squash
- 5 slices of low sodium bacon
- 1/2 diced yellow onion
- 3 cloves of garlic
- 1 whole egg and 1 egg yolk
- 1/4 c coconut milk
- 4 tsp arrowroot (starch)
- 1.5 c peas
- salt and pepper to taste

1. Slice spaghetti squash longways, scoop out seeds, place face down on pan, bake on 400' for 20 minutes, in a mixing bowl mix together eggs, and seasoning, and set aside.
2. Cook bacon until crispy, once cooked, lay on napkin to soak up grease, dice and set aside. (pour grease away, keep a tablespoon in the skillet)
3. Add garlic and diced onions to grease, once it begins to brown, add milk and slowly stir in starch with whisk. Mix until begins to thicken.  Then add in peas and mix together.
5. Once squash is cooked, take it out, let it cool, and scrap out "noodles", throw the noodles the bowl, use tongs and mix all the ingredients together.