AIP Spaghetti Squash Carbonara
I used to love a nice Pasta Carbonara. As I grew older I realized my growing gluten intolerance because of the heavy bloated feeling I got whenever I ate pasta. Chef Ann has come to the rescue with this delicious and satisfying AIP Carbonara. Packed with flavorful real food ingredients this AIP recipe hits all the points needed for classic comfort food. Creamy sauce, garlic and bacon. Because bacon is love. The vegetables are good to.
SPAGHETTI SQUASH CARBONARA
Serves 4
INGREDIENTS
- 2 whole spaghetti squash
- ½ lb. bacon
- 1 small onion, diced
- ½ cup Italian parsley
- 6 cloves fresh Garlic, minced
- 3 cups Coconut milk
- 1 tsp. sea salt
- 1 small zucchini diced
INSTRUCTIONS
- Preheat oven to 375. Split the spaghetti squash crosswise and scoop out the seeds.
- Place the squash cut side down on a roasting pan or baking sheet with a lip.
- Put it in the oven and then pour 4 cups of water into the pan to surround the squash around the edges and help it to steam from the inside out while it bakes.
- Keep an eye on it and add more water if needed halfway through.
- The squash should take about 45 minutes to cook. It is done when a sharp paring knife pierces the skin easily and it is tender all the way through.
- While squash is cooking, heat a skillet over medium high heat.
- Fry the bacon until crisp, then remove and set aside.
- In the same pan with the bacon fat, fry the onion until soft, then add garlic stirring for a minute. Add the coconut milk and bring to a simmer.
- Simmer on low until reduced by half and thickened.
- During the last minute of cooking, add the diced zucchini.
- Chop the bacon into small bits and stir it in.
- Chop the parsley and stir it in.
- Season with sea salt as needed.
- To serve, pull the strands of spaghetti from the squash halves and arrange on 4 plates.
- Spoon the carbonara sauce liberally over each plate.
