Name: Spaghetti Squash Carbonara
Cook time: 15 min
Total time: 15 min
Yield: 3 serving
Ingredients: 2 eggs; 1/4 C coconut milk; 1 spaghetti squash, roasted and flesh removed*; 6 pieces of bacon or pancetta, diced; kale, sliced into ribbons ( I used lacimoto kale); 1/3 C parsley, chopped; 2 cloves of garlic, minced; 1 shallot, minced; salt + pepper

Description

This 7 ingredients spaghetti squash carbonara comes together in less than 15 minutes and will make you smile with each bit. Simple goodness lightened up!

Ingredients

2 eggs
1/4 C coconut milk
1 spaghetti squash, roasted and flesh removed*
6 pieces of bacon or pancetta, diced
kale, sliced into ribbons ( I used lacimoto kale)
1/3 C parsley, chopped
2 cloves of garlic, minced
1 shallot, minced
salt + pepper

Instructions

In a large skillet on medium heat, brown the bacon till it just begins to crisp up. Remove to a paper towel lined plate. Reserve oil in the pan.
Add the minced shallots and garlic to the pan. Saute till fragrant; approx. 3-4 minutes.
Add the sliced kale to the skillet. Saute till crisp. Season with a pinch of salt and pepper.
Add the cooked spaghetti squash and stir around till it warms up. Mix in the cooked bacon.
Egg Mixture: whip the eggs and coconut milk till smooth and frothy.
Add the egg mixture the the skillet and stir constantly so the egg mixture thickens and coats the squash and kale.
Serve immediately with a handful of chopped parsley.

Notes

I used leftover spaghetti squash. It had dried a little and was easier to work with.