I love to make Carbonara with Spaghetti Squash. Stay away from it if you're pregnant, nursing, immune-deficient, etc..... it's got not-fully-cooked eggs in it. Also, it's SO not South Beach friendly... it's pretty fatty, but still definitely low-carb. Here's my recipe (give or take... I cook by sight and taste a lot):
Spag. Squash (1 large)
1 lb. low-sodium bacon
1 white onion, diced
6 cloves garlic, chopped coarsely (NOT GARLIC PRESSED!)
3 Eggs
1 C. Parmesan Cheese (freshly grated, if possible! If not, buy the grated kind, not the powdered kind).
1/2 C. coarsely chopped fresh parsley
Salt and Pepper to taste
1. Cut spaghetti squash in half. Remove seeds. Roast face up in oven for 45 minutes at 350 degrees. Scoop spaghetti-like strands out.
2. Cook bacon until crispy in pan. Remove bacon, dry on towels, and drain all but a few tbsp. of the grease. Crumble bacon, put into a bowl.
3. Cook chopped onion and garlic in the grease until browned. Scrape garlic and onion into bowl with bacon.
4. Beat eggs, it works well to beat them in a glass measuring cup for easy pouring. If you poke the yolks with a fork before beating, they will beat more easily.
5. While spaghetti squash is still hot, add 1/4 of the egg mixture and fold in using scalloped tongs. Then add 1/4 of the bacon/onion/garlic mixture. Alternate until all are stirred in. The heat of the squash will cook the egg, so if the squash is not pretty freshly out of the oven, you're in danger. Make sure everything's set to go when the squash comes out.
6. Add cheese and fold in.
7. Add parsley and fresh-ground pepper to garnish. Add salt if you must, but if you're adding salt to this, you might be eating too much salt overall.
You can also add chiffonade of spinach to this, alternate it in with the egg/onion/garlic mixture. If you do, it's a meal all in one dish.
