Spaghetti Squash Carbonara

Spaghetti Carbonara was a staple meal when I first moved to New York City and was living on 13th street.  Back then I made this dish with pasta, less than farm fresh eggs and tempeh bacon.  My diet has certainly changed a lot since then!  Spaghetti squash is a really versatile winter vegetable that I now use in place of noodles in soups and in place of wheat pasta.  Wheat, according to the new book Wheat Belly by William Davis, is an ingredient most Americans would be better off with out.  According to his book, wheat, even the organic kind, as grown in the US since the 1980’s is has been so genetically modified from it’s original form that it can not grow in the wild on it’s own and contains a protein entirely unfamiliar to our digestive systems. This so called ‘wheat’ that is used in almost every imaginable food product is nothing like it’s healthy, civilization sustaining ancestor. No wonder so many Americans are being diagnosed with gluten intolerance and Celiac disease!  Wheat also acts as an opiate, the more you eat the more of a high you experience and so, the more wheat you crave, creating a viscous cycle of addictive over eating.  Try skipping all wheat for a week or two and see if you notice a difference in how much you eat and how you feel energy and mood wise.  Here’s a great recipe to get you started: Spaghetti Squash Carbonara!

Ingredients:

One medium spaghetti squash, baked at 350 til it’s done.  Here is a post I wrote with further instructions on baking this type of squash.

2-4 slices of happy bacon

small bunch of Parsley, chopped

1-2 large farm eggs, whipped with an equal amount of….

grated Romano or Parmesean cheese

The number of eggs and the amount of cheese you use should be determined by the amount of cooked squash you have.

Warming the cooked squash in the bacon fat with cooked bacon pieces.

For the squash: I like to chop it in half lengthwise, scoop out the seeds and fibers, oil the inside and bake the halves skin side up at 350 for about 30-45 minutes.  I know they are done when given a push, the skin gives a little.  Also, when I try to fork out the spaghetti like strands, they should come out without much effort. Be careful not to over cook this squash, the strands will lose their slightly crunchy, mildly sweet individuality and turn into a mushy mass.

Once your squash is baked and cooled enough for you to remove the strands you can start cooking the bacon.  You will be using one pan for this meal so once the bacon is cooked, remove it from the pan and add your squash to re-heat it.

Add your greated cheese to the whipped eggs and then add this mixture to the pan, stirring quickly off the heat.  If there isn’t enough heat in the squash to cook the sauce you can put it back on a low flame and keep stirring til the sauce thickens.

Add lots of chopped parsley, the bacon pieces and eat immediately!

Advertisements

1 Comment (+add yours?)

  1. Trackback: A Reader Responds to My Berkshire’s Best Column « The Candida Diaries

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: