I’m going spaghetti squash nuts over here. I can’t get enough of the stuff! My newest dish – spaghetti carbonara! This recipe is so far from the “original” carbonara that I’m not quite sure what to call it. Spaghetti (Squash) Not-Carbonara? It’s kind of a mouthful. I was determined to find a way to get all that rich awesomeness that a traditional carbonara has into a dish that has no butter, no cheese, and no pasta. So, basically not carbonara at all. But this dish definitely captures the richness of carbonara and it has some of the same components. I figured since I was so far off from the traditional pasta dish that I might as well go all out – no pasta, no butter, no cheese… might as well add in some sun dried tomatoes and spinach while we’re at it. Why the heck not?

Go on and make this now, ok? It’s delish, trust me.

Dairy Free Spaghetti Squash Carbonara
serves 4 – 6

for the squash:
1 large spaghetti squash
salt
freshly ground black pepper
olive oil spray

for the sauce:
6 strips bacon
2 small onions, diced
3 cloves garlic, minced
1 large zucchini, diced
5 sun dried tomatoes, diced
3 egg yolks
2 tablespoons plain, unsweetened almond milk
salt (I used about ¼ teaspoon)
freshly ground black pepper (I used about ½ teaspoon)

1. Prepare the squash: Preheat oven to 350°F. Cut squash in half and scoop out seeds. Spray with olive oil and season with salt and pepper. Place squash cut-side down in a baking pan and bake in preheated oven for 45 – 60 minutes, or until squash is easily pierced with a fork.
2. Meanwhile, prepare the sauce: In a large pan over medium heat, cook bacon until crispy, about 5 – 7 minutes. Remove to a paper towel-lined plate and drain off all but 1 teaspoon of bacon grease from the pan.
3. Add garlic, onions, zucchini and sun dried tomatoes to pan and cook until soft, about 10 minutes.
4. In a small bowl, whisk together egg yolks and almond milk. Remove pan from heat and slowly pour egg yolk into vegetables, stirring frequently to prevent eggs from scrambling. Stir until well combined. Season with salt and pepper, to taste.
5. Shred the flesh of the squash to create “spaghetti”. Place on spaghetti squash noodles on a plate and top with sauce.

adapted from Food Network