THM S Recipes · Uncategorized

Spaghetti Squash Carbonara

I am super lucky that I get to work within the Great Smoky Mountains National Park at the Great Smoky Mountains Institute at Tremont. We host camps, school groups, and other groups of all ages to enjoy fun and learning about nature. And who gets to cook for these people when they’re visiting? Me! As well as a wonderful culinary team. We strive to make wholesome, tasty food from scratch and well, very little of it fits into the Trim Healthy Mama plan.

12783632_1102863819753403_7552556065173005043_o(My wonderful husband and I enjoying a hike to Spruce Flats Falls, located just one mile from Tremont campus)

So how do I cope with being around tempting, fattening food all day?

I plan ahead and pack my lunches and snacks, and I’m always thinking of how I can convert a recipe that looks yummy to make on plan at home.


(A little yoga by a waterfall really does wonders for your soul!)

I’ve been thinking about converting our Spaghetti Carbonara recipe for some time. Most of the ingredients in the recipe we make at work are actually on plan, except the white-flour, high-glycemic, sugar laden spaghetti. This is where spaghetti squash get it’s time to shine

There are many methods for preparing spaghetti squash you can find on Google or Pinterest. My favorite is the crockpot. I used two small squashes, washed them well, pierced them several times with a sharp knife, and placed them whole into the crockpot on low heat for 4-5 hours. I carefully removed them from the heat, cut in half lengthwise, scooped out the seeds, and pulled the squash with a fork until it resembled angel hair pasta.


Spaghetti Squash Carbonara

(serves four)

2 small or 1 large spaghetti squash, cooked and ready to go

1 16-oz package bacon

1/2 cup diced onion

2 tsp minced garlic

1 1/2 cups heavy cream

1/2 cup parmesan cheese

1/2 cup chopped fresh parsley

4 eggs

Chop raw bacon into small pieces. Place in a large skillet and cook over medium-high heat until brown. Add onion and garlic, continue cooking until onion is browned.

In a bowl, mix heavy cream, parmesan, and parsley. Slowly pour into skillet with bacon, stirring well. Lower heat, let simmer for 4-5 minutes. In another bowl, crack eggs, and whisk well. Slowly pour eggs into skillet, stirring very well. (If you pour too fast, or not stir enough you’ll end up with a lovely cream sauce with chunks of scrambled eggs – nobody wants that!) Add spaghetti squash and toss well, until fully coated with sauce.

Remove from heat and serve garnished with fresh parsley if desired.


We had this served with a fresh salad, perfect dinner after a day of hiking!


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