Spaghetti Squash Carbonara (Gluten-Free)

Simple dishes bring a smile to my face. Not just because they are easy to make, but sometimes the simplest dishes have the most flavor. Spaghetti carbonara is a perfect example of a simple dish with loads of flavor. A classic Italian dish, this crowd pleaser is normally made with glutenous pasta. To celebrate the flavors of fall, I thought it would be a brilliant idea to use spaghetti squash. Spaghetti squash is naturally gluten-free, grain-free, lower in calories and carbohydrates. It is a simple vegetable that is great with tomato sauce, pesto, butter and maple syrup (yes!), and now carbonara style. I don’t know about you, but I can never turn down a dish with bacon, eggs and cheese.

Spaghetti Squash Carbonara

Serves 2-4

Ingredients:

Instructions:

Preheat oven to 375 degrees F. Slice spaghetti squash in half and scoop out seeds. Place on baking sheet with inside of squash facing up. Drizzle olive oil over squash and sprinkle with salt and pepper. Bake in oven at 375 for 1 hour, or until squash easily shreds like spaghetti. Once time is completed, shred inside of squash with forks. Place in large bowl.

While squash is baking, brown up slices of bacon in skillet. Remove from heat once crispy and place on paper towel lined plate to absorb fat. Crumble. Keep bacon fat in skillet and saute shallots. Pour teaspoon of vinegar in pan to remove any brown bits. One shallots are translucent, about 6 minutes, add in garlic and saute for 2 minutes. Pour shallot-garlic mixture over shredded spaghetti squash in bowl. Add in crumbled bacon, parmesan cheese and parsley. Mix to join all ingredients. Adjust seasonings, if needed.

Top spaghetti squash carbonara with a fried egg or poached egg. I used an over-medium fried egg. Serve warm.

Enjoy!

This post is linked to Slightly Indulgent Tuesday.

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