After doing Whole 30, we still wanted to keep up with Paleo type of eating. I’m always looking for new recipes that meet the paleo criteria, and it just so happens that this recipe came across my Facebook page while having a spaghetti squash sitting on the counter.
How simple is this – roast, heat, poach, eat. Roast squash, heat garlic, poach eggs and eat! (pretty much… )
I have a product called “Poachies” that I use for perfectly poached eggs, if you do not have a pan that specifically does this too or these little envelopes you can follow Alton Brown’s method (at 12 minutes in), by placing four (4) 6oz custard bowls in the bottom of a sauce pan. Add enough water to cover the cups by 1/4 of an inch. Add a 1/4 cup plain white vinegar and 1 tsp kosher salt. Turn on high. When water has come to bowl, turn off the heat. Crack an egg into a small bowl and place the first egg into the first custard bowl in the water. Add the second egg to the second custard bowl at 10 seconds past the first, and continue adding an egg at each 10 seconds. Put a timer on for 5 minutes. Take out of the water and set aside.
Spaghetti Squash Carbonara
Prep time: 10 minutes Cook time: 1 hour Cool time: 5 minutes
1 spaghetti squash, roasted
1 cup chopped, cooked bacon
4 garlic cloves, sliced
1 tbsp chopped flat-leaf parsley
1/4 cup sliced scallions or shallots
1 tsp white wine vinegar
1/4 cup bacon fat
Salt and pepper, to taste
4 to 6 poached eggs (one or two per person)
Garnish with chia seeds, optional
To put this awesome dish together, check out PopularPaleo for directions!