Spaghetti squash carbonara

Spaghetti squash carbonara

 

1 medium spaghetti squash

1 tablespoon of olive oil

⅓ of a package of Trader Joes brown rice lentil spaghetti

Red chili flakes

1 clove Garlic

½ cup frozen peas

2 slices of bacon

1 tablespoon of sundried tomatoes

¼ cup of crumbled goat cheese

Salt and pepper

2 eggs

 

Cooking instructions:

Heat oven to 400 degrees. Cut spaghetti squash in half, remove seeds and place cut side down on a baking dish. Make a couple slits in spaghetti squash. Bake for 30 minutes and then use a fork to shred the squash. Heat a skillet to medium high heat and add chopped bacon. Cook until crispy, add garlic and cook for a minute. While the bacon is cooking, boil water and cook pasta one less minute less than the package directions. Add cooked spaghetti squash, peas, sundried tomatoes and red chili flakes. Add cooked spaghetti and remove from heat. Add 2 beaten eggs to pan and stir until eggs are cooked. Top with goat cheese crumbles.