Love pasta, but don't love the calories? Spaghetti Squash is a great alternative to low-carb pasta and it's equally as delicious as the real thing, I promise! Those big, yellow squashes can look a little intimidating at first, however they are really easy to prepare, despite their enormous size!
Spaghetti Squash Carbonara w/ Fresh Arugula Recipe:
Yield: 2 Servings
Cook Time: 55 Min
Ingredients:
- 1 Spaghetti Squash, Halved
- 1 Tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Cup Arugula, Rinsed + Dried
- ½ Tbsp Olive Oil
- ¼ Yellow Onion, Diced
- ½ Shallot, Minced
- 1/8 Cup AP Flour
- 1 Cup Coconut Cream
- ½ tsp Sea Salt
- ½ tsp Black Pepper
- ¼ Cup Nutritional Yeast
- 1 ½ tsp Italian Seasonings
- 1/8 Cup Parsley, Chopped
Directions:
1. Preheat oven to 400F. Wash and dry spaghetti squash. Cut in half, lengthwise.
2. Remove the seeds from the center, and discard. Rub 1 Tbsp olive oil over the inside of the spaghetti squash half.
3. Sprinkle salt and pepper over inside as well. Place on a lightly greased sheet tray and bake for 30-40 minutes. The squash is finished when a fork can easily “rake” the strings out.
4. In a large skillet, heat ½ Tbsp olive oil over medium heat. Add onion and saute for five minutes. Add the shallot and saute for an additional 2-3 minutes. Add flour, cook for 1 minute.
5. Next, add coconut cream, sea salt, black pepper, nutritional yeast, and Italian seasonings. Cook on low heat for 5-7 minutes or until mixture thickens. Add additional salt or pepper as necessary.
6. Once squash is finished, rake the strings out and place in a bowl. Toss with the coconut cream sauce and place in a bowl or on a plate.
7. Top with chopped parsley for a delightful garnish. Pair with ½ cup arugula, enjoy!
Tips/Tricks:
- You can place the spaghetti squash in the microwave for five minutes to reduce your cooking time. Simply pierce the whole squash with a fork or paring knife and microwave on a plate or baking dish.
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