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

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Head-On Cooking


Editors’ Note: Here’s more from LC. Reminder – her mom’s a chef; she’s clueless in the kitchen.

So, I was at Whole Foods the other day milling about the fresh fish and it occurred to me I had never cooked a whole fish. As in one that looked like a fish with its head on and everything.

Whole Foods had the cutest looking trout and I thought I should try it since I was just going to make it for myself and if I screwed up:
a) no one would have to suffer along with me
b) I could submit it for Friday Fuck Ups.

I did get a little nervous about the preparation so I called Babs, my mom and a chef, for instructions.

LC: Mom, I’m in the grocery store and about to buy some fish. How should I make it?
(getting her chef voice on): What kind of fish?
LC: Trout, with the head on and everything.
: OK, get some shallots and lemon. Saute the shallots in butter and wine with salt and pepper. Squeeze some lemon on the fish and then throw it in with the shallots. To make an actual sauce reduce the shallot sauce in a little wine and maybe broth.
LC: I only have red wine, though. Will that work?
Mom (deeply sighing and wondering if, despite 9 months of gestation and 30 years of raising me, actually gave birth to someone so incompetent): Yes, red wine is fine.

I bought the trout and realized I actually did have a white-ish wine, Champagne (which frankly goes better with a white fish, Mom).  Plus, it was rapidly going flat in my fridge. So I bring you…

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