Spaghetti squash is the gift that keeps on giving. One hearty sized squash is like…four meals. Really. If you haven’t gotten on the spaghetti squash train, you better hop on now. I’ve made dishes that replicate casseroles, pastas, and other hearty dinners, along with pancakes, hash browns, and other breakfast foods. The possibilities are endless!
Tonight, I got creative in the kitchen and threw together this amazing (if I do say so myself) healthy twist on Spaghetti Carbonara, which is, traditionally, a creamy, cheesy, bacon filled pasta dish.
My version did not include cream OR cheese, but was just as delicious, and easy to make (thank god!). With just a few ingredients, it doesn’t cost a whole lot, so I splurged on an organic spaghetti squash. Totally worth it because, as I said before, it lasts forEVER. I used half the squash for this recipe and have half the dish leftover, plus half a spaghetti squash for future use.
Anyway, enough babble, read on for the recipe!
- 1 medium to large spaghetti squash
- 1 yellow onion
- 1 medium sweet potato
- 1-2 garlic cloves, minced
- 2-4 tbsp olive oil
- 4-5 slices of low sodium bacon
- red pepper flakes
Serves 4-6 hungry people
- Preheat the oven to 425°
- Slice spaghetti squash in half (long ways). This can be tough, and it’s almost easier to slice your best, then wedge it open with a knife (BE CAREFUL!)
- Place spaghetti squash face down on a baking sheet and put in the oven for 30-45 mins. While this cooks, go watch and episode of your favorite show. Carefully remove it and let it sit till it’s cool enough to handle.
- While the squash cools, dice your sweet potatoes into 1/2 inch cubes. Mince your garlic. Throw both of these into a ziploc bag, add 2ish tbsp of olive oil, red pepper flakes to taste, and SHAKE, SHAKE, SHAKE SEÑORA. Dump it out onto your baking sheet & spread evenly. Bake for 15-20 mins, flipping halfway through.
- While this bakes, take your bacon and cut it into little squares. Cook in frying pan on low-medium heat.
- Prepare your onions while the bacon fries; slice into 1/2 inch strips. Remove the bacon from the frying pan when it’s nice and crispy and saute your onions in the same pan (with the bacon grease, YAS GIRL). Sautee until onions become soft and slightly see through.
- Now you have all the parts ready to make your dish! Get large bowl and shred half of your spaghetti squash. Toss with olive oil, salt, & pepper to taste. Mix in your sweet potatoes and onions.
- Serve and top with a sprinkled of crumbled bacon!