I’m going to cut right to the chase on this one…because it’s almost one a.m. and I have class tomorrow and because it’s that good. This clean version of spaghetti carbonara is another recipe that will give you a comfort food fix without the added calories and consequent guilt.
I thought this recipe up while in my chemistry class (probably should have been paying attention, but hey, cooking is chemistry!) and was so excited, I made it the same night. (It will also last me the week!)
1 spaghetti squash
2 cups cottage cheese
1/4 cup grated parmesan cheese
1/2 tablespoon garlic powder (1-2 tsp. if you have to talk to people the next day
1/8 cup almond milk
1 bag frozen peas and pearl onions
5 slices turkey bacon, diced
salt and pepper to taste
Preheat oven to 375, cut spaghetti squash in half and place cut side down on baking tray. Add squash to oven and bake for about 40 minutes.
Create a double boiler by filling a saucepan with two inches of water and topping with a metal bowl. (Be sure the bowl doesn’t get wet! Add all ingredients to the metal bowl over medium heat. Season with salt and pepper. While heating, blend in the bowl with a hand blender. (If you don’t have one just transfer to a blender when warm) Blend till smooth, and the continue to warm until it’s nice and hot.
In a big pan saute the frozen peas and onions in a pan until soft, set aside (use a really big pan that will fit everything once done). Slice the turkey bacon into small pieces and add to a different pan over medium heat. Cook/stir for about 5 minutes until browned.
Once the spaghetti squash is cooked through, remove from the oven and cool. Shred the flesh with your fork to create spaghetti-like strands. Add the squash to the pan with the peas and onions. Add the sauce and bacon and mix well until all ingredients are combined. Season with salt and pepper!