šLow Carb Spaghetti Squash Carbonara
Serves: 4 šššš Prep time: 10 minutes Cook time: 40-45 minutes (mostly hands-off for squash) Estimated net carbs per serving: ~8-10g (depending on squash size; squash is ~7-8g net carbs per cup cooked) šIngredients: - 1 large spaghetti squash (about 3-4 lbs) - the "noodle" substitute. I use a vegetable spirilizer which is like $10 on amazon. - 6-8 oz high-quality bacon or pancetta (pasture-raised if possible for better omega-3 profile; turkey bacon works for lower saturated fat) - 4 large pastured eggs - 1 cup freshly grated Pecorino Romano or Parmesan cheese (or a mix; aged cheeses add flavor with less volume) - 2-3 garlic cloves, minced (optional, for extra flavor and allicin benefits) - 1-2 tsp freshly ground black pepper (generous amount - key to authentic carbonara and longevity perks) - 2-3 Tbsp extra virgin olive oil (high-polyphenol variety for anti-inflammatory effects) - Fresh parsley or chives, chopped (for garnish and added antioxidants) - Optional longevity boosts: a handful of baby spinach or arugula wilted in at the end (adds folate and nitrates) šInstructions: 1. Preheat oven to 400°F (200°C). Either spiralize or cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with 1 Tbsp olive oil, and season lightly with salt and pepper. Place cut-side down on a baking sheet and roast for 20-45 minutes until tender (big time range because noodles take a lot less then a whole squash). Let cool slightly, then use a fork to scrape out the "noodle" or you already have! Set aside and keep warm. (Pro tip: Roasting preserves more nutrients than boiling.) 2. While squash roasts, cook the bacon/pancetta in a large skillet over medium heat until crispy (about 8-10 minutes). Remove with a slotted spoon, leaving ~2 Tbsp fat in the pan. Chop the bacon and set aside. 3. In the same skillet (reduce heat to low), add minced garlic if using and sautĆ© briefly (30 seconds) to avoid burning. 4. In a bowl, whisk the eggs, grated cheese, and a generous amount of black pepper until smooth. This creates the creamy sauce without creamāeggs provide high-quality protein and healthy fats. 5. Remove skillet from heat (important to prevent scrambling eggs). Add the spaghetti squash noodles to the pan with the bacon fat/garlic, toss to coat. Pour in the egg-cheese mixture and quickly toss everything togetherāthe residual heat will create a silky sauce. If it seems too thick, add a splash of warm water or more olive oil. 6. Stir in the crispy bacon pieces. Taste and adjust pepper/salt. For extra longevity points, toss in spinach/arugula here to wilt slightly. 7. Serve immediately, garnished with fresh herbs, more black pepper, and a drizzle of high-quality EVOO.