Trying to maintain a mostly grain-free diet is occasionally difficult for Scott, because that man loves pasta. His favorite meal is spaghetti. He says he could eat it for the rest of his life, and I believe him. So in an attempt to not feed him empty carbs that will upset his or my own digestion, I use spaghetti squash. Sketti squash is cool because it is contains manganese, potassium, magnesium and vitamin C, among other vitamins and minerals. Get it, squash!
- one large spaghetti squash
- two egg yolks
- 5 baby bella mushrooms
- half a large onion
- 3 tablespoons of butter
- 1 clove of garlic
- 2 strips of pastured bacon
- Preheat oven to 400 degrees. Slice off the top of the squash, and slice it down the middle. Lay it innards down on a baking sheet for about 30 minutes, or until a fork punctures it easily.
- Dice onions, slice mushrooms and sautee in butter until very soft, add garlic last. Set aside and let cool.
- Separate yolks from the white and add the yolks to the cooled pan of onions, shrooms and garlic.
- After the squash has cooled, remove the seeds and scoops out all of the strands into the pan with the onions, garlic, yolks, etc. Let it reheat on low.
- Cook the bacon until it is crispy and crumble over the squash. Truthfully, I also drizzled the bacon fat over the spaghetti.