Spaghetti Squash

SPAGHETTI SQUASH 
Printable Recipe

• 1 whole spaghetti squash
• 1 teaspoon olive oil 
•  spaghetti sauce

1. Place whole squash on a baking sheet, poke 3-5 times with a knife & 

bake at 400 degrees for 1 hour.

2. Cut squash in half from top to bottom & cut off the ends. 

3. Spoon out & remove the seeds from the center.

4. Now for the best part, using a fork, scrape the inside completely, from top to bottom, as you scrape the squash it magically turns into a spaghetti texture & is ready to go. 

PLATE FINISHED PRODUCT 

5. Top with your favorite spaghetti sauce, some fresh basil, & serve. 

STORY BEHIND THE DISH

I love a good spaghetti night & there is nothing better than a healthy low cal version of a great classic dish. Spaghetti squash is a fun dish to cook & always turns out delicious.

MODIFICATIONS 

Spaghetti squash is a very versatile dish, you can use so many different sauces & create fun weeknight meals. Pesto, turkey meatballs, a classic olive oil & garlic sauce, etc.

Spaghetti Carbonara with Kale

Spaghetti Carbonara with Kale 

• 6-8 oz dried spaghetti 
• 1 bunch kale, chopped 
• 3 oz pancetta, chopped
• 1 shallot, minced
• 2 eggs 
• 1/4 cup dry white wine
• 1/2 cup parmesan cheese, freshly grated 
• 1/4 cup romano cheese, freshly grated 
• fresh ground black pepper 

1. Bring a large pot of 3/4 full salted water to a boil. Add spaghetti, stir well, & cook for 5 minutes. 

 2. Add the kale & cook until pasta is al dente, about 5 minutes. (Note - Remove 1/2 cup of the pasta water & reserve). When pasta is cooked, drain the remaining pasta water. 

3. While pasta & kale are cooking, sauté pancetta in a nonstick frying pan over medium-high heat, about 3 minutes. 

4. Mince shallot until finely chopped.

5. Add shallot to the pancetta & stir for about 2 minutes.

6. Add the wine & boil until reduced by half, stirring up the browned bits, about 30 seconds. Remove from frying pan. 

 7. In a small bowl, add eggs & beat with a fork. Mix both cheeses & a generous amount of fresh ground pepper. 

8. Briefly reheat the pancetta mixture then remove from heat. Add the spaghetti & kale to the pancetta. Gradually whisk 1/4 cup of the reserve pasta water into egg mixture. Add the egg mixture to the frying pan & stir until it coats the pasta & is creamy, not runny. If the egg mixture is not becoming creamy, set the pan over a very low heat & stir constantly until the cream sauce forms. Do not allow the sauce to boil. Mix in the remaining pasta water to form a silky texture. 

PLATE FINISHED PRODUCT 

9. serve right away. 

STORY BEHIND THE DISH

Although I am not an egg fan I loved this dish. I wanted to include kale into a warm dish & it pairs very well with the pancetta. This is a great week night dish but make sure you serve it immediately! 

MODIFICATIONS 

If you do not have pancetta you can substitute it with bacon. I also used wheat pasta, but you can use regular spaghetti. Top with grilled chicken to add some protein.