Low Carb Spaghetti Squash Carbonara by Jess of Nummy for my Tummy

Hi Friends! Last week, I participated in a Blog Swap, hosted by the lovely AJ of Confessions of a Fat Girl. The point of a blog swap is to put yourself in another blogger’s shoes, by writing a post you may not usually write. I was assigned red lips over at my friend Chris’ blog, What I Run Into, and I assigned my friend Jess, of Nummy for my Tummy, a low-carb recipe. How DELICIOUS does Spaghetti Squash Carbonara sound?! Jess has lost an incredible 175 pounds, and I can’t wait to dig through her site for more amazing recipes (For example? she just posted a sauerkraut recipe I have to try!). Follow Jess on Twitter here, Facebook here, and Instagram here. Enjoy!

The Double Chin Diary Divider

Hi everyone! I’m Jess aka Nummy For My Tummy; I share simple, quick and inexpensive gluten-free meals and sometimes “Paleo”.  Today I’m incredibly honored to guest post for Double Chin Diary.  As someone who has been struggling with weight loss my entire life, I quickly fell in love (yes love) with Alyssa and April’s blog.

I feel like I’ve been dieting my entire life. Even when I say I’m just eating “clean and healthy” the reality is that I’m on a yet another diet. Ugh!

Even after a 175lb+ weight loss I still have a few pounds left and find I’ll always be a work in progress. Feelin’ me? If you’re reading this I’m sure you do 😉

Now, let’s get down to business.

I’ve never been a traditional breakfast kinda gal.  Steak & eggs over sugary donuts any day.  Today I’m sharing one of my favorite breakfasts; Spaghetti Squash Carbonara. You read that right…BREAKFAST.  This is a low carb meal that has just enough protein and fat to carry me through my mornings. Of course this can be eaten any time of day, but when you start changing your idea of what breakfast should be, it will open up a world of options for you.

Spaghetti Squash

INGREDIENTS:

  • · 2 eggs
  • · 1/4 c coconut milk (or milk of choice)
  • · 1/2 tsp. garlic salt
  • · 1/2 tsp. black pepper, ground
  • · 4 c. spaghetti squash, cooked
  • · 3/4 c. sweet onion, diced
  • · 4 strips cooked bacon, diced
  • · 1/4 c. nutritional yeast (or grated parmesan)

INSTRUCTIONS:

  1. In a small bowl, whisk eggs, milk, pepper and garlic salt, set aside
  2. Heat a large skillet and add diced bacon, cooking until almost crisp
  3. Add onion to the bacon and stir until onion is translucent
  4. Spoon mixture into a bowl and set aside, leaving grease
  5. Using the same large skillet, over medium-high heat, add spaghetti squash until heated and coated with the bacon grease
  6. Turn heat off  and slowly add the egg mixture to the squash, constantly tossing
  7. Add the bacon and onion mixture to the coated squash
  8. Stir in nutritional yeast (or parmesan)
  9. MANJA!

NOTE: The “sauce” may start off a bit watery before you stir in the nutritional yeast or parmesan, but once added it will absorb and make it slightly thicker.  Nutritional Yeast can be found and your local Whole Foods or similar market in your area and is used as a gluten-free and vegan cheese alternative.

 

 

All Squashed Up

I like squash. Zucchini, yellow squash, butternut, acorn – it’s all pretty tasty in my book. However, there was one elusive squash that I had seen fabled across the internet in food blogs- but this sunny yellow gourd was beyond the reach of my standard suburban Ralph’s grocery store.

This squash is heavy! Don't drop it - you may just Squash your foot. Har, Har!

A new “Sprouts Market” opened up near me, and on Sunday afternoon, I walked out with a slab of bacon muenster (it’s for my dad – no, really!), a probiotic juice drink (will blog about that later), a hothouse cucumber, three tomatoes, six cartons of Wallaby yogurt (my new favorite) and a giant, yellow Spaghetti Squash! I was so excited to have found one and decided to make my version of Pasta Carbonara.

Get rid of the seeds and goopy guts.

First, I cut it in half with a giant butcher knife after Matt made his tell-tale big eyed “You’re doing something dumb look” and warned me to be “Careful!” as I attempted to hack it with my favorite’s chef’s knife. Then, because I’m lazy, I looked up how to cook it on the internet and we decided to microwave it instead of bake it. If you want to know how to do something fast, find a lazy person to do it for you!

Like Magic!

I nuked it for seven minutes on each side, cut side down. Once I took it out and let it cool for a few minutes, it was time for the shredding to commence. I took the fork tines to the soft, tender insides … and WOW!!!! It’s really like spaghetti! The strands easily lifted out of the shell of the squash, and it had a nice, fresh taste.

Can you tell I'm excited?

I had precooked three slices of bacon, a small onion, two garlic cloves and 2 cups of peas. I added the squash and gently sauteed for three minutes before serving with some grated parmesean. All I can say is YUM – this squash will be making regular appearances in our home. It doesn’t taste exactly like spaghetti, but it has a nice meaty, crunchy texture that is just bland enough to blend in nicely with other savory flavors. I’m going to try it next as mock chowmein noodles in an asian dish. Have you ever tried a spaghetti squash? Will you now?

Delicious!

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