Maybe Hump Day’s not the most exciting day of the week, it’s definitely not typically a day for me to strive for many accomplishments. Since this is a week of firsts for me, I ambitiously planned not one, but TWO culinary extravaganzas. Here I will outline the first.
Much to my boyfriend’s dismay, I planned a healthy dessert (well, a healthy FAT dessert – see, avocado) to follow a healthy dish (here comes the bigger shocker . . .) & then, I actually made both of them. Though, I will say, I had to stop at the grocery store on the way home to pick up a pasta just in case. He was fully resigned to hating it.
Here’s the recipe (please note: I modified the recipe a bit, but the link to the original is on the Trader Joe’s website) & a step by step in pictures below (because, I’m admittedly a spaghetti squash newbie).
Spaghetti Squash Carbonara via Trader Joe’s (with my modifications, serves 4-6)
– Large Spaghetti Squash
– 6 slices TJ’s Applewood Smoked Bacon, chopped
– 4 cloves of garlic, minced
– 1 cup of light cream cheese, cubed
– 1 cup Fresh English Peas
– 1 1/2 cups of Low-fat Milk
– 1/3 cup of grated fresh Parmesan Reggiano
Cook the squash: Use a sharp knife to cut squash in half lengthwise. Use a large table spoon to scrape out the seeds and string (this had that old pumpkin smell to it, I put it down the disposal rather quickly). Season with salt and pepper, place cut side up in a microwave safe dish and add about an inch of water to the bottom of the dish. Cover dish with cling wrap and microwave on high for 8-10 minutes. (I had to do each half of the squash separately) Allow to cool enough to handle before unwrapping. Use a table fork to scrape squash from top to bottom to separate flesh into strands of “spaghetti.” Prepare Sauce: Cook bacon in large skillet until crisp. Remove from skillet with slotted spoon and drain on a paper towel. Pour off bacon drippings. Add garlic to pan and sauté until opaque, about 1 minute. Add milk, cream cheese and peas; simmer over very low heat until cream cheese is melted and mixture is well blended and heated through (you can add more milk if too thick). Add squash and bacon; toss to coat. Sprinkle on Parmesan cheese and serve right away.
Verdict: Absolutely delicious. I can’t wait to try more spaghetti squash as a substitute for pasta. Obviously, it’s much healthier, & I would be lying to you if I felt good about myself while saying “I couldn’t even tell the difference”. Because really, what kind of asshole who can’t tell the difference between a squash and a delicious carb? Well, I promise you, I couldn’t (or didn’t) notice.
Now, onto dessert!