I've been making a tooon of recipes ever since starting this Paleo/Primal lifestyle. Sorry, I haven't posted them all. Some have been hits and some have been misses. I will definitely post some of my favorites soon. I have to say that I had my doubts concerning this Spaghetti Squash Carbonara that Health Bent posted on their blog. I thought it was going to be too simple, and not enough ingredients. But, it was seriously delicious. I don't know what it is, but I think red pepper flakes and garlic can really elevate a dish. I've never tried spaghetti squash before, but I have to say I really love it. I really can't believe I've never tried a recipe before with this particular ingredient. Where have I been??? Anyway, I really like this recipe and I know I will be making it again and again. Enjoy!
1 spaghetti squash
1 lb. bacon
1 yellow onion, chopped
4 cloves garlic, minced
2 handfuls of walnuts, roughly chopped
Parmesan cheese to taste (optional)
Red pepper flakes to taste
Salt and Pepper to taste
Preheat your oven to 400 degrees. Cut your spaghetti squash in half and scrape out the seeds. Place in the oven and roast for 20 minutes. Then, flip the squash and roast for an additional 20 minutes. Remove from the oven and scrape out the squash and place in a serving bowl.
While the squash is roasting, take out a non-stick skillet and set to medium heat. Chop the bacon into 1/2 inch pieces and place in the pan. Cook until the bacon is nice and crispy about 5 to 10 minutes. Scrape out the bacon and place on a paper towel. Next, add the chopped onion and the minced garlic and cook until the onion is translucent about 5 minutes. I also added in the red pepper flakes at this point, too. Then, pour into the serving bowl. Heat the chopped walnuts in a skillet for about 5 minutes. Remove from heat and into toss them into the serving bowl. Top with the chopped bacon and parmesan cheese if using. Toss together and enjoy.