Spaghetti Squash Carbonara

Even though the temperature outside today betrays it, autumn is here, bringing with it a harvest of wonderful seasonal foods.  A couple of years ago, Dan and I began purchasing organic vegetables through a local CSA, Harmony Valley Farms.  Not only has the produce been fresh and delicious, but we’ve also discovered lots of new foods and new recipes.

This week’s box included spaghetti squash.  Some people don’t fully appreciate this versatile squash, which almost looks like noodles when it is cooked.  For that reason, it makes an excellent substitute for pasta.

Last night I tried this recipe for spaghetti squash carbonara.  I like squash, but don’t love it.  I thought this might be a palatable way to eat something good for me, but it far exceeded my expectations.  You might even be able to get your kids to like squash, if you can get them to try it!

What I did differently:

  • I left out the shallot and parsley
  • I substituted Cabot 75% reduced-fat sharp cheddar cheese for the Parmigiano-Reggiano
  • I substituted chicken broth for the wine
What I would do differently next time:  absolutely nothing.  It was delicious!

 

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