We love the challenge every Meatless Monday of making an enlightened vegetarian dish out of a traditional meat dish. So, it was inevitable that we would revamp the classic pantry standby dish – Spaghetti alla Carbonara.
The Anne half of Team Triple-F needs to avoid gluten, but rather than simply replacing the semolina flour-powered spaghetti with another grain-based wheat pasta substitute, we thought we’d use spaghetti squash instead, making it low-carb to boot as a bonus (not to mention even more nutritious). Then all we did was replace the bacon with a vegetarian “bacon.”
This is Anne’s recipe, but Donna worked on it as well. Donna’s first batch of squash had to be thrown out – it was a soggy, overcooked mess. Donna *highly* recommends cooking the squash at 400 degrees for exactly 30 minutes. Exactly. Any less and the squash will be too tough, and any more and the squash will be a watery soggy mess.