I’m so excited to be starting my Whole30 today! I’m ready to have more energy, feel better, and finally see which foods are problematic for me. To get things started I thought I would share a Whole30 recipe! I’ve made this Spaghetti Squash Carbonara many times and I love it. The only problem is that it just doesn’t make quite enough for a family of 4 big eaters – so if you have a large, hungry family like me you might want to double it 🙂
Stay tuned because I’ll be sharing my Whole30 meal plans every Wednesday this month. But in the meantime, here are some Whole30 condiments to help get you started (I’m still working on a Whole30 ketchup):
*Click HERE to learn how to roast a Spaghetti Squash
- 1 Spaghetti Squash
- 8 oz. Bacon (nitrate free)
- ½ Onion, finely chopped
- 4 Cloves Garlic, minced
- ¼ C Chicken Broth or White Wine
- 2 Egg Yolks + 1 Whole Egg
- ½ tsp. Sea Salt
- ½ tsp. Ground Pepper
- 2 Tbsp. Parsley
- 1 Tbsp. Coconut Cream*
- Bake spaghetti squash as directed in link above. Do not over bake or it will be mushy and ruin the whole dish. You want it to al dente. When done, scrape out the noodles and set aside.
- Heat large skillet over medium heat. Cut bacon in strips crosswise and add to pan. Cook bacon until it becomes lightly browned but not yet crispy.
- Pour off most of the fat and add the onion and garlic. Saute until the garlic is fragrant, the bacon is crisp, and the onion begins to caramelize. Pour in the chicken broth or wine and cook until the liquid has completely evaporated.
- In a medium bowl whisk together the eggs with the coconut cream, parsley, salt, and pepper.
- Spoon about ¼ of the bacon mixture into the eggs and stir. Remove pan from heat. Then, pour the mixture into the pan to warm the eggs but do not let the eggs cook through.
- Add the spaghetti squash noodles and toss to thoroughly coat.
- Adjust seasonings as needed and serve immediately.
this post is part of Allergy Free Thursdays