So, let me tell you about spaghetti squash.
1. It is not just like eating pasta…
anyone that tells you that it is is lying or has never had good pasta, either way, don’t trust them. It kind of resembles pasta, but the taste is different and the texture is very different. Don’t make this recipe or any other spaghetti squash recipe with pasta-like expectations, you are setting yourself up for disappointment.
2. But it is still pretty tasty…
and surprisingly filling. Relatively cheap, gluten free, high in fiber, and serves up a buffet of pretty much every essential vitamin and mineral in low concentration. It is super easy to prepare and the mild flavor makes it a great vehicle for sauces, or in the case of today’s recipe, bacon!! It will never be pasta, but it has become a “real food” staple in my diet.
Today’s recipe is a slight play on the Paleo Parent’s Spaghetti Squash alla Carbonara recipe, using fresh herbs and using a bit less bacon and eggs (you won’t miss it). I pair it with my favorite simple salad. I make this salad several times a week, and it never really gets old. I have a few variations on the dressing, but the base is nearly always the same (spinach and/or arugula, shallot, tomato, cucumber and avocado). If you are already skinny and rich, consider adding some crumbled feta into the mix… mmm cheese.
Ingredients
| Pasta | |
| 1 medium – large spaghetti squash (mine was about 4 lbs.) | $ 4.73 |
| 10 slices of bacon – nitrate free | $ 4.58 |
| 1 tbsp of arrowroot powder | $ 0.15 |
| 1/2 cup chopped flat leaf parsley – o | $ 0.28 |
| 4 eggs – o | $ 1.56 |
| 1/2 tsp red pepper flakes | $ 0.02 |
| 2 cloves garlic – o | $ 0.18 |
| 1/2 cup coconut milk – o | $ 0.33 |
| 1 tbsp butter – grass fed | $ 0.31 |
| salt and pepper | neg |
| Salad | |
| 1 large shallot | $ 0.30 |
| 1/2 tbsp red wine vinegar – o | $ 0.10 |
| 1 medium tomato – o | $ 1.12 |
| 1/3 cucumber – o | $ 1.15 |
| 4 cups spinach – o | $ 0.99 |
| 1 avocado | $ 1.00 |
| juice of 1 lemon – o | $ 0.25 |
| 1 tbs extra virgin olive oil – o | $ 0.27 |
| salt and pepper | neg |
| Total | $ 18.21 |
| Per Serving (4 servings) | $ 4.58 |
o = organic
Directions
1. Start by preparing the spaghetti squash. I like to do mine in the microwave like nom nom paleo, but you can also do it in the oven as well if you are a purist, and not in a hurry (40ish minutes). In the microwave it will take about 12 -15 minutes for a 4 lb squash. Once it is cooked, set aside and let cool until you get to step #7.
2. I like to pickle the shallot for the salad to take some of the bite off. To do this, slice the shallot and place in medium salad bowl, add red wine vinegar and toss gently to coat. Set aside until step #10.
3. In a large skillet, cook the bacon. When crisp, remove from the skillet and set aside to cool until step #8.
4. Whisk the arrowroot powder into the bacon grease and let cook over medium heat while you work on step #5.
5. Whisk together eggs, chopped parsley*, red pepper, garlic, coconut milk, salt and pepper.
6. Add egg mixture to the bacon grease and cook (stirring frequently) until cooked through (3 minutes or so).
7. Scrape the spaghetti squash with a fork to form the “noodles” and put in a large bowl along with the butter.
8. Chop the bacon into 1/4 inch strips and add to the spaghetti squash along with the egg mixture.
9. Gently toss the bacon, eggs and spaghetti squash until combined. Cover while you finish the salad.
10. Chop the tomato and cucumber and add, along with the spinach to the salad bowl with the shallots.
11. Slice the avocado and scoop into the salad bowl. If you aren’t familiar with the best way to do this, check this out.
12. Finally, whisk or shake together the olive oil, lemon juice, balsamic vinegar and salt and pepper and pour over the salad, toss gently.
* Reserve a bit of the chopped parsley for garnish.
a Skinny Rich Girl 
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