Spaghetti Squash Chicken Carbonara
Somehow, the Sicilian fiance and I have found ways to replace pasta with grains and vegetables–mainly spaghetti squash. Sometimes the recipes turn out great, other times the become a bit of a sloppy mess. When I tried chicken carbonara with spaghetti squash, it turned out delicious, almost as if you could not taste a difference. They key is to use it in dishes where spaghetti is not the main emphasis of the dish. Here, the spaghetti squash absorbed the flavor of the Carbonara and provided a bit of a crunch to contrast the texture of the chicken and peas.
The key to a good chicken carbonara is the sauce. If the sauce is creamy, full of garlic, and extra cheesy, you really can’t go wrong with the rest of it. OH, and some tasty pancetta mixed together with peas, chicken, and the spaghetti squash. This is also a carbonara recipe that requires no cream, so it is healthy of course. I cooked the spaghetti squash in the oven–roasted is the best way to do it. While it’s roasting, the rest of the mixture is given time to cook and simmer. Then, all you have to do is mix the spaghetti squash in with the combination, let it simmer, and enjoy!
“Faux-ghetti” Chicken Carbonara
- One Spaghetti Squash
- One whole egg, two egg yolks
- Frozen peas (about a cup)
- Pancetta (adjust to your liking)
- Two Shallots
- White Wine
- Parmesan Cheese
- 2 cloves garlic
- Fresh Cracked Pepper
- One boneless, skinless chicken breast
**I cooked the chicken ahead of time –baked in the oven seasoned with some salt and pepper. I then shredded the chicken to use in the dish.
1) Cook the squash. I’ll usually roast it in the oven. When it is done, use a fork to shred the squash and let it sit in a bowl.
2) While the chicken is cooking, whisk the eggs and cheese together – add spices to your taste. I add a little bit of parsley and salt and pepper.
3) On medium heat, cook the pancetta and the shallots (sliced) until the pancetta is about to get crispy and the shallots are becoming translucent. Then, add the garlic and let simmer. Add a splash of white wine.
4) Turn the heat to medium-low and add the egg mixture to the pancetta and shallots. Add chicken as well. Make sure the eggs do not cook. Once the mixture is combined, add the spaghetti squash and mix.
Serve and enjoy!