Dairy-Free Spaghetti Squash Carbonara with Butternut Squash

Two kinds of squash, bacon, mushrooms, onions, parsley, creamy white sauce.  Drooling yet?

yield:
servings:4
prep time:20 min
cook time:20 min
ready in:45 min
Heather Resler
I'm a teenage paleo enthusiast who can't stay out of the kitchen!
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Ingredients
  • 1 medium spaghetti squash
  • 5 slices bacon
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 2-3 cups butternut squash chopped
  • salt to taste
  • 1 cup sliced mushrooms
  • 1/2 cup coconut cream
  • 2 egg yolks
  • parsley for garnish
Directions
  • Poke spaghetti squash all over. Microwave for 8-10 minutes. Halve and scoop out seeds. Scrape out "noodles" with fork and set aside.
  • Cook the bacon in a large skillet until crisp. Remove from pan, crumble, and reserve.
  • Add the onion to the bacon grease and cook until translucent.
  • Add the butternut squash, garlic, salt, and mushrooms, and saute until butternut squash is tender.
  • Add reserved spaghetti squash and crumbled bacon and cook for just a couple minutes.
  • Meanwhile, melt the coconut cream in a small saucepan until starting to steam. Whisk a couple tablespoons of the hot coconut cream into the egg yolks. Whisk the egg yolk mixture into the coconut cream and cook for just a minute, stirring.
  • Pour the coconut cream and yolk mixture into the spaghetti squash mixture. Cook, stirring, for just and minute or two.
  • Serve immediately garnished with parsley.

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