Hold the Spaghetti, Add the Squash??
You may not know it by my married last name but if you knew me before, you know I am pretty Italian as they come! When my mom (also a Celiac) sent me THIS recipe asking for me to re-create it (allergen free) I jumped for joy at the opportunity. Now, some of you may say that my interpretation is not doing the Italians justice but if you have digestive and health issues you will understand that sometimes we have to be lax on the interpretation of the recipe and make it both delicious and nutritious without harming our bodies.
Growing up, I thought pasta was a food group all on it’s own. When I went to friends’ houses for dinner I would ask if there would be a side of pasta for dinner. Lo and behold pasta is nothing but an accessory for your plate and for those of us with digestive issues such as Celiac disease or gluten sensitivity (yes that does exist) it is a no-go item. Ever since saying goodbye to pasta, my health has improved ten-fold and I have found ways to get the same delicious taste of an Italian meal without the gas, bloating, heartburn and other lovely digestive distresses.
So, even if you don’t want to call this a “pasta” dish, enjoy it anyway because it is absolutely delicious AND counts as a vegetable 🙂 #winning
- 1 large spaghetti squash
- 8 oz. uncooked bacon (can also use guanciale or pancetta), chopped
- 3 eggs
- 1/2 cup full fat coconut milk
- 1/2 tsp. salt
- 1/2 tsp. fresh ground black pepper
- Preheat oven to 400°F.
- Slice spaghetti squash in half lengthwise and scoop out seeds.
- Place squash halves face down on a small cookie sheet and place in oven for ~40 minutes until fork tender.
- When squash is done, scoop out strands and set aside.
- In a separate bowl, whisk together eggs, coconut milk, salt and pepper, set aside.
- While squash is baking, place bacon in a large skillet over medium heat and cook until it becomes crisp ~5 minutes.
- Remove bacon, reserve rendered fat/
- Add squash to rendered fat in skillet and sauté for 2-3 minutes.
- Add bacon and egg mixture, stirring well to combine.
- Continue to saute mixture over medium heat for ~5-8 minutes until egg mixture is cooked through.