Ladies and Gentlemen, do you remember pasta? (not imposter pasta). Comforting, tantilizing tendrils of spaghetti? The perfect accompaniment to wine, candle light and children who fall asleep with full happy bellies.
Are you on the GAPS diet? Are you not eating dairy? Even if the answer to these questions is yes, I do not believe this means you should be deprived of life’s little pleasures. I don’t think we should be deprived of what we want nor feel guilt for quenching our desires…assuming a passably acceptable moral compass, it’s totally doable. Adhering to this mantra requires some creativity but, I remain ridiculously happy with the results.
Chicken & spaghetti squash carbonara ingredients
- 1 large or 2 small to medium spaghetti squash
- 1 tablespoon butter (or lard)
- 4 ounces bacon*
- 2 teaspoons minced garlic
- 3 eggs, preferably from chickens raised on pasture
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped onion
- Sea salt – find it here
- 4 cups 1 inch chopped chicken, preferably from chickens raised on pasture
- Freshly ground black pepper
Spaghetti squash method
- Preheat oven to 375F.
- Allow Spaghetti squash to soften by placing squash whole in uncovered baking dish for 10 minutes.
- Remove from the oven.
- Cut off the stem end which will afford you a level end on which to stand the squash.
- Stand the squash on the level end you have just removed the stem from and pierce the other end with the point of your knife.
- Carefully cut the squash in half, length-wise.
- Drizzle olive oil on your baking dish and place the squash meat side down to roast for 30-45 minutes depending on the size of your squash.
- Notice the color of the squash meat when placing it in the oven. It is light bright yellow. As it roasts, it will become a more golden color and tend toward a softened translucent look. Remove the squash while meat still looks a bit firm. You will get a feel for this once you have cooked your first spaghetti squash. Remember, we are reconnecting with our food.
- Remove the squash from the oven and remove the seeds with tongs.
- Hold the squash in one oven-mitted hand and with the other hand, use a fork to comb the strands across the squash and into a bowl (not length-wise as this will break your pretty spaghetti strands).
- Fry bacon until done and tender, not crisp. Remove bacon from pan with a slotted spoon and set aside. Once the bacon has cooled, dice it up.
- Add butter, garlic, onion, salt and pepper to the pan, cook on medium stove heat until onion is translucent
- Add chopped chicken to the pan, cook on medium stove heat until just before done, remove chicken from pan with a slotted spoon and set aside.
- Scramble eggs until done to the point of dry. Then use your spatula to chop and break up the egg as small as you can.
- Add the basil, chicken, spaghetti squash, and bacon to the sautee pan and carefully stir (the spaghetti squash is delicate) until, warmed, incorporated and ready to serve.
*NOTE: If you cannot find bacon with a GAPS friendly cure, leave it out and use a bit more butter. Still delicious.
Active Time: 30 minutes
Yields: 4-6 servings
This post was generously contributed by Monica Ford of Real Food Devotee. Monica’s recipes will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Photo credit: An Eye Full Studio
This post can be seen at the following blog carnival: GAPS Friendly Fridays. Hop on over to check out some other posts you may enjoy!