Paleo Carbonara

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Every Paleo page I’ve ever read talks about spaghetti squash. It’s the paleo pasta replacement, and now that the fall harvest is coming in, it’s time to enjoy it! Last night I envisioned Paleo pasta with a hearty, basily, tomato sauce, shrimp with garlic, onions, and olive oil, and sauteed spinach. However, my kitchen had different ideas for me. I got home late from coaching the Alta-Bird team at Snogression, starving, tired, and legs exhausted from the prowler workout at SLC Crossfit. I hastily sliced open the spaghetti squash, scooped out the seeds, and popped them in the oven to bake. Then I consulted my refrigerator to make my hearty sauce. Well, no tomatoes, no basil, no shrimp…. wow, I really need to go to the store!

Then, I spied the eggs, I had four left. Just enough to make yummy carbonara, sans pancetta, for two!

 

 

Paleo Carbonara 

 

What You Need:

Baking sheet

Frying pan

knife, chopping board

patience

 

Ingredients:

One spaghetti squash

4 eggs, beaten

o.o., use little or liberally, it’s up to you!

salt to taste

pepper to taste

smoked paprika to taste

handful of parsley

3 handfuls of spinach

2 garlic gloves

1/3 onion, diced

 

 

Methodology:

Roast the spaghetti squash at 350 degrees for 50 minutes. A fork should poke into it easily when it’s done.

While the squash is roasting, sautee spinach, onions, garlic, olive oil, salt, and pepper until the spinach is wilted and the onions are tender.

Pull the “spaghetti” strands out by running a fork up and down the inside of the gord. They should look like little noodles.

Toss olive oil, salt, pepper, paprika, and squash noodles in olive oil over a low hea.

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Add the eggs and mix them thoroughly with the spaghetti. The heat should be low enough so that the eggs don’t immediately cook, you don’t want scrambled eggs and spaghetti. You want to “coddle” the eggs, so that they are still runny and create more of a creamy sauce.

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Add sauteed spinach, garlic, and onions and toss until equally distributed.

Sprinkle with parsley

 

Bon appetit! This recipe would be even better with Parmesan cheese, the sorry state of my fridge, however, didn’t permit that last night! Add the cheese into the beaten eggs before they are poured of the squash noodles.

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