Tag Archives: spaghetti

Low-Carb Bacon Mushroom Spinach Carbonara

Low-Carb Bacon Mushroom Spinach Carbonara 

low carb carbonara spaghetti squash spinach onion mushroom bacon gluten free
A couple of weeks ago a friend asked me for a healthy carbonara recipe. I didn’t have one created yet but I love a challenge. Since my husband was home today and I needed to feed him, this amazing recipe was born.

low carb carbonara spaghetti squash spinach onion mushroom bacon gluten free

This recipe has so much flavor between the sweetness of the onions, saltiness of the bacon and tang from the tomatoes. The spaghetti squash adds a slightly nutty flavor to the whole thing. It turned out amazing! But you can easily make this paleo by omitting the bacon. It will still have tons of flavor.

You can use spaghetti squash or a quinoa pasta. I wrote about spaghetti squash a while ago and how it’s flavor is so mild and versatile that you can top it with pretty much anything. it’s really easy to cook and shreds up just like angel hair pasta. Try it with some marinara and olives, a little olive oil and Parmesan cheese, etc.

low carb carbonara spaghetti squash spinach onion mushroom bacon gluten free

 P.S. The hubby LOVED it

low carb carbonara spaghetti squash spinach onion mushroom bacon gluten free

{ I always choose organics whenever available }

Low-Carb Bacon Mushroom Spinach Carbonara with Spaghetti Squash Pasta
 
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 1 large spaghetti squash
  • ½ lb uncured bacon
  • 1½ cups chopped mushrooms
  • 1 cup chopped white or sweet onion
  • 2 big handfuls fresh baby spinach
  • 2 teaspoons ghee (could sub with olive oil or coconut oil)
  • 1 tsp minced garlic (I use the kind from a jar)
  • ½ can fire roasted tomatoes (reserve liquid)
  • Dash of salt/pepper
  • Optional: red pepper flakes
Instructions
  1. Preheat oven to 400. Wash outside of spaghetti squash and carefully poke about 10 holes in it. Place on baking sheet (be careful it doesn't roll off). Bake for 60 minutes.
  2. While the squash is baking, prepare your sauce.
  3. Cut bacon into 1 inch pieces, don't worry about separating them because they will come apart while cooking.
  4. In a large skillet, add 1 teaspoon of ghee (or oil of choice) and cook bacon until crispy.
  5. With a slotted spoon, remove bacon, set aside and discard grease.
  6. Using the same pan, add ½ tsp of ghee and saute onions, garlic, dash of salt and pepper on medium heat until translucent. About 4 - 5 minutes.
  7. Add another ½ tsp of ghee and add mushrooms and spinach, saute on medium heat until spinach is thoroughly wilted.
  8. Add fire roasted tomatoes plus all of the liquid in the can to the pan. Continue to heat on medium until most of the liquid cooks off.
  9. When your squash is finished baking, place on counter for about 10 - 15 minutes so it's cools off enough to cut in half.
  10. Once cooled enough to handle, slice squash lengthwise and scoop out seeds.
  11. Rake fork along the flesh to separate the "spaghetti" from the outer shell.
  12. Serve spaghetti squash topped with your delicious carbonara sauce.
  13. Optional: Sprinkle with red pepper flakes.

 

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Spaghetti Squash Pasta

Spaghetti Squash Pasta

One of the many contributors to my 100 pound weight loss is what I feed my body but my journey wasn’t without sacrifice. One of the foods I kinda sorta miss is pasta. I really enjoy a good marinara or even just olive oil tossed noodles with a little Parmesan. That’s why I’m super thankful for spaghetti squash.

If you aren’t familiar with spaghetti squash (it’s actually called that), it’s a bright yellow football shaped squash. But after cooked, you can rake a fork along the “meat” on the inside and it will shred up like angel hair pasta. It’s got a crunchy delicious nutty flavor that compliments just about anything you put on it.

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Spaghetti squash is low-carb, a good source of vitamin C, vitamin B6 and manganese and a fair source of niacin and potassium.

There are a few ways to cook it but having had some clumsy incidents with a very big sharp knife, I choose to take the easy route.

  • Preheat oven to 375.
  • Wash outside of spaghetti squash, dry.
  • With a sharp knife (being extremely careful), poke holes all over the squash, about 10 will be fine.
  • Place in baking pan that has sides so the squash doesn’t roll off.
  • Bake for 60 minutes.
  • Let sit on the counter for 10 – 15 minutes to cool off.
  • Once cool enough to handle, slice squash long way in half. If you can’t get through the top stem just slice the top off but not too much, you don’t want to lose too much of the “pasta”.
  • Scoop out the seeds and pulp in each half. (You can save the seeds to roast just like pumpkin seeds using this recipe found at theKitchn).
  • Now take your fork and rake down the sides to release the “pasta”.
  • While still warm top with whatever floats your boat just like you would with processed pasta.

1 large squash feeds about 4 people. Since it’s just the hubby and I, I cook the whole squash and keep plain “noodles” in an airtight container in the fridge for use in a couple of different recipes.

I warm up my spaghetti squash in a frying pan with whatever ingredients I’m in the mood for and enjoy.

spaghetti squash vegetable vegan vegetarian low-carb healthy meal

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