Spaghetti Squash Carbonara

Carbonara is a traditional dish best known for the raw eggs you crack right onto the pasta that cook slowly without forming curds as they mix with the residual starchy water on the surface of the pasta. I've tried spaghetti squash once or twice, both times with marinara sauce, and I wasn't that much of a fan. However, this carbonara sauce makes me want to eat a whole plate of it. I noticed that my squash was a bit crunchy...perhaps I should have cooked it a bit longer. I microwaved mine, but I will include the time and temp for oven roasting. This recipe is very flexible. You can add chicken, shrimp, bacon, or pancetta for protein; sauteed red pepper, onion, peas (higher carb), small broccoli florets, or roasted/sun-dried tomatoes for a veggie. The recipe is originally from hugsandcookiesxoxo. I've tweaked it.

Spaghetti Squash Carbonara

Ingredients:

1/2 tsp. salt

1 tsp. fresh cracked black pepper

1 large spaghetti squash (about 4 pounds)

1/2 tsp. garlic powder (or 2 tsp minced garlic)

1/4 c. chicken broth

2 eggs

1 c. grated Parmesan cheese (either canister or fresh is fine)

1/2 c. heavy whipping cream

1 tsp. oregano

1 tsp. basil

Optional add-ins (choose one, two, or three; or whatever you want):

6 slices bacon or pancetta, cooked and crumbled

2-3 c. cooked diced chicken or 1/2 lb. cooked shrimp

3 green onions, chopped and sauteed in butter

1/4 c. sun dried tomatoes

1/2 to 3/4 c. roasted red pepper, diced

2 c. baby spinach

1 c. green peas, frozen or fresh (try not to use canned)(WARNING: peas have a higher carb count)

2 c. small broccoli florets

1/4 c. red onion, minced

Directions:

Cut squash in half and remove seeds as best as possible. In a large microwavable dish (I used pyrex), place halved squash cut side down. Fill pan with about an inch of water and microwave for 20 minutes. If using the oven: Preheat the oven to 375 F. Prick the squash all over with a fork.  Roast on a foil lined pan 1 1/2 hours. Carefully turn the squash over in the pan when it's done and scrape from the outside to inside with a fork. Like this:

Use a oven mitt or towel to hold onto the squash while you do this; it's very hot. Make sure to get out any extra seeds. The squash seeds are just like pumpkin seeds; you can salt/season them and roast them in the oven for a tasty snack. Place squash in a skillet large enough and add some butter. Add the chicken broth and stir until hot. Add your add-ins (veggies and/or meat). Add garlic, salt, pepper, basil, and oregano. Stir well. Crack eggs into squash and stir immediately, coating everything in egg. Add in parmesan. Stir well. Add cream. Stir well and serve. 

This was very delicious. I only did the roasted tomatoes in mine as far as add-ins go because we had sausage with it. However, this dish can easily be a main dish just by adding meat. I will make this again (if we ever finish the leftovers- 4 lbs. is A LOT!) but next time I'll add in more veggies.