TKT: “Pasta” Carbonara (note: contains NO pasta!)

TKT:  “Pasta” Carbonara (note: contains NO pasta!)

Happy Test Kitchen Tuesday all!  Here in Boise, Idaho, the thermostat has dipped into single digits and we are dealing with an inversion – dun, dun, dun.  For those of you lucky enough to have never experienced an inversion, basically we don’t see the sun for days, or even weeks at a time.  BUT, if you drive up and out of the valley, you will be bathed in the beautiful sunshine and a temperature increase in the double digits!

So, on these dreary, cold, bleak inversion days, I just want to put on warm clothes and curl up with a giant bowl of pasta.  Although tempting, I know that scenario doesn’t bode well for swim suit season, not to mention my health in general.  Never fear though, spaghetti squash is an amazing alternative to pasta and no guilt trip required!

We decided to do a really easy recipe with the squash – Pasta Carbonara.

Start with a medium sized squash, cut it half, and roast it at 375 degrees for about 40 minutes.SPAG SQUASH 1

The trick to this recipe is to mix the hot “pasta” with the sauce to cook the eggs and make it creamy.  So, while the squash is cooking, mix together eggs and parmesan cheese in a large bowl, setting aside.

We wanted to add another level of texture and flavor and while a traditional recipe calls for bacon (or some sort of pork product), we decided to use maitake mushrooms.  We simply chopped them up and sauteed in avocado oil until crispy.

SPAG SQUASH 2

Once the squash is done, you just need to shred it with a fork to produce strands resembling spaghetti and add that to the egg mixture.  Top with the crispy maitake mushrooms, add a little more parmesan and enjoy!  SPAG SQUASH 3

Ingredients:

1 medium spaghetti squash

avocado oil

salt & pepper, to taste

2 large eggs

1/4 cup parmesan cheese

1/2 lb maitake mushrooms, chopped

Directions:

Cut squash in half lengthwise, drizzle with oil, salt & pepper, and roast face down on a cookie sheet at 375 degrees for about 40 minutes.

While squash is cooking, mix eggs, parmesan and salt & pepper in large bowl.  Set aside.

In skillet over medium heat, cook maitakes in avocado oil until crisp, about 10 minutes.

Once squash is done, using a fork, scrape out the flesh into spaghetti-like strands (be careful!!  The squash is wicked hot!) and add to the bowl with the eggs.  Mix thoroughly until eggs are cooked through.  Add maitakes and enjoy!!

Cheers!

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