I may like this spin on my Chicken Carbonara even better than the original! Carbonara anything was my favorite Italian dish in my "BC" life (Before Chronic Illness). So the need to find an "AD" replacement (After Diagnosis) was an IMMEDIATE need! I'm glad to say that this dish hit all the criteria... Spaghetti Squash keeps it grain free, and coconut cream keeps this decadent sauce dairy and egg free. And did I mention it’s full of BACON💕??
•1 medium spaghetti squash
•1 small bunch of asparagus, cut into thirds
•2 Tbsp extra virgin olive oil
•3 strips uncured bacon (Precook and break into pieces)
•1/2 cup white onion, finely chopped
•5 garlic cloves, minced
•2/3 cup Baby Bella mushrooms, sliced
•2 cans coconut cream, set about 4 tbsp of the water from the can aside.
•1/4 cup fresh parsley, chopped and divided
•1.5 tsp Sea Salt
•2 tsp Garlic Powder
- Use a serrated knife to carefully cut in half. Remove seeds.
- Using an instant pot: Place both halves face up in the pot, stacking them on the wire rack insert (you may have to stack the halves), and add a cup of water. Close lid and set to manual for 7 minutes. Quick release pressure, and use a fork to “spaghetti” the squash.
- Using an oven: rub the face of each half with a bit of cooking fat. Place face side down on a baking sheet and bake at 400 degrees for 45-60 mnts.
CARBONARA AND ASPARAGUS
- Preheat oven to 400 degrees.
- Add the olive oil to a skillet and heat to medium.
- Add onions and cook until just-tender
- Add minced garlic and cook until fragrant
- Add mushrooms and cook until tender
- Add the coconut cream, seasonings, asparagus, half of the parsley and bacon. Cook until asparagus begins to tender, approx 5 minutes on low-medium.
- Use a ladle to evenly distribute the carbonara sauce onto the Spaghetti Squash. If needed, add a bit of the coconut water around the edges of the spaghetti squash (optional. I found this made for extra "sauciness").
- Bake for 15-20 minutes, until warmed through completely! Garnish with remaining parsley.