Still hanging out in hospital with mom. Hoping and praying tomorrow is the last day she’ll be there. Today I was able to sneak in 20 crunches and 15 sit ups before heading off to hospital. It was really nice to work out again. I made 1 scrambled egg and packed lunch meat with me. I also was able a chicken breast later on in the day. I was planning my dinner all day long. So when I came home I got right to work making “deconstructed spaghetti squash carbonara” which I found here: http://popularpaleo.com/2013/05/15/deconstructed-spaghetti-squash-carbonara-paleo-style/
1 spaghetti squash, roasted (harvested strands equal about 3 cups)
1 cup chopped, cooked bacon or pancetta
4 garlic cloves, sliced
1 TBSP chopped flat-leaf parsley
1/4 cup sliced scallions or shallots
1 tsp white wine vinegar
1/4 cup bacon (or pancetta) fat
Salt and pepper, to taste
4-6 poached eggs (one or two per person)
Garnish with chia seeds, optional
Spaghetti squash – Slice lengthwise down the center, remove seeds and roast cut-side down for 40 minutes at 375 degrees (Fahrenheit). Flip cut-side up when roasting is complete and allow to cool slightly before harvesting strands with a fork by scraping with the grain until the squash is cleaned. Set aside for later. Allow to drain, if possible.
Bacon or pancetta – If using pancetta, cut into small cubes. If using sliced bacon, just cook as is. Brown the meat in a sauté pan, set aside to drain and reserve the fat in a separate container. Chop the bacon into bite-sized bits and set aside.
Poached eggs – Bring acidulated water to a simmer in a deep sauté pan or standard sauce pan. I used white vinegar in my water; one teaspoon of vinegar for every cup of water (thank you, Alton Brown). Working with one egg at a time, crack it into a small bowl or ramekin. Create a whirlpool in the simmering water and gently slide the egg into the center of it. Allow the egg to poach for 3 minutes, then remove with a slotted spoon. Place on a paper towel to drain the liquid from the egg.
To bring together the Carbonara – Chop the flat-leaf parsley, slice the scallions or shallots and the garlic.
In a clean sauté pan, heat the reserved quarter cup of bacon fat at medium-high heat. When it has come to temp, place the thinly sliced garlic into the fat and gently stir. Garlic burns very easy, so be attentive at this step. As soon as the garlic has some color, reduce the heat to medium and add the spaghetti squash, tossing together right away. Moving quickly will save your garlic and create unique flavor to your pasta.
Once the spaghetti squash is coated in fat and garlic, add in the teaspoon of white wine vinegar, chopped bacon, scallion or shallots and the parsley. Toss to combine and let simmer for just a few minutes more.
To serve, place desired amount of spaghetti squash on a plate. Top with any extra bacon bits, scallions, parsley and one (or two) of the reserved poached eggs. I like to add a little bit of Celtic sea salt and fresh cracked black pepper at this point as well.
**Had I had more time and wasn’t super hungry I would have probably given the squash more time in pan to taste more garlicky also next time I will be using a “die egg man” because I never want to pouch an egg EVER again.