Spaghetti Squash alla Carbonara

2012-01-20
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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♥ Cut the spaghetti squash in half, scoop out the seeds, place open side down on a plate and microwave for 10 minutes (alternatively, bake for 40 minutes at 350 degrees)
While the squash is cooking, fry up the strips of bacon (whole) in a pan over medium heat. Use one you can also scramble eggs in, we like a cast iron skillet
When the bacon is finished cooking and crispy, remove from the pan and set-aside bacon
Over medium heat, whisk in the arrowroot powder to the bacon grease and let cook for a few minutes
♥ While the arrowroot cooks, combine eggs, coconut milk, seasoning, parsley, salt and garlic powder in a bowl until all yolks are fully incorporated
Pour eggs into pan, stirring frequently, and cook in bacon fat until still wet but cooked through (about 3 minutes)
Slice bacon into 1/4 inch strips, add to serving bowl and top with egg mixture
♥ Scoop out spaghetti squash “noodles” with a spoon and and add to serving bowl, top with lard
♥ Slowly start to incorporate lard into spaghetti squash; once melted, stir to combine all ingredients

Ingredients

  • 1 medium spaghetti squash
  • 12 oz nitrate-free uncured bacon
  • 1 Tbsp arrowroot powder
  • 1/2 C full-fat coconut milk
  • 6 eggs
  • 1 Tbsp Italian seasoning (or herbs de provence)
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1 heaping Tbsp lard (or butter)

Method


Stacy & Matt blog about being Paleo and being parents of 3 young boys at Paleo Parents. She works, he cooks and raises the kids. Other than that, we're a typical suburban Paleo success story - 200lbs lost, health of the whole family improved!


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Recipe Comments

Comments (13)

  1. posted by Stephanie on January 20, 2012

    Yum! Just made this and it is very good! I skipped the butter/lard option at the end because there’s enough fat already!

  2. posted by miguel on February 4, 2012

    I made this along with spinach artichoke meat balls, and overall it was a good meal. However, for this dish by itself, I’d rate it a 7 out of 10. Maybe I just cooked the sauce too long but it came out like scrambled eggs despite constantly stirring it. I might try this again but add more coconut milk, so it has more time to cook without getting too eggy.

  3. posted by Alayna on February 5, 2012

    Where is the recipe for the spinach artichoke meatballs? Maybe next time make the cooconut milk hot and then stir it into the eggs in a seperate bowl whisking very fast?

  4. posted by Ali on March 1, 2012

    Can you help me with a bit of confusion…it says while the arrowroot cooks….is the arrowroot supposed to be cooked? Or is it supposed to mean while the squash cooks and you combine the arrowroot in with the rest of the listed? Thanks!

  5. posted by Kristin Jekielek on March 2, 2012

    Right before “While the arrowroot cooks”, in direction instruct you to “whisk in the arrowroot powder to the bacon grease and let cook for a few minutes”. I hope that clarifies. :)

  6. posted by Savannah on April 17, 2012

    This is so yummy! Quick & easy, I almost always have all these ingredients on hand. It’s extremely satisfying and replaces my old, non-paleo version I turned to for years and have missed since ridding my diet of pasta. Thank you!!!!!

  7. posted by Lea on May 29, 2012

    This is so easy and it tastes great. Leftovers are good for breakfast, too!

  8. posted by kaciemcg on August 19, 2012

    I was not a big fan of this dish. It seemed to be very sweet and even with the salty bacon it wasn’t enough to counter it.

  9. posted by lisa32183 on November 1, 2012

    This is fan-freakin-tastic! Yum!

  10. posted by imceuen on November 9, 2012

    This is now one of my go-to recipes. SO GOOD!

  11. posted by Arnulfo Sourwine on January 31, 2013

    I like this. It is the best job I ve seen.

  12. posted by ragdolls on October 17, 2013

    Little too eggy for me. More like scrambled eggs than sauce. Good flavor

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