Spaghetti squash Carbonara:
Ingredients -
Spaghetti squash
4 oz. (ish) Bacon
Fresh or frozen peas
2 egg yolks
Split spaghetti squash lengthwise and remove seeds and pulp from center. Bake at 375 degrees for one hour. While squash is baking, dice bacon and cook in medium to large sized skillet until crisp.
When squash is ready, scrape from shell with fork - it will yield spaghetti-like strands. Add squash and some peas to skillet with bacon and saute on medium/high heat for a few minutes.
Remove from heat and toss with 2 egg yolks.
Caution: It is easy to eat too much of this - I did!
1 comment:
Yum!
Do you suppose this can be dried for trail food??
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