Squashing my buddha belly, one recipe at a time

I forgot to weigh myself this morning (I told you, I’m going senile), so I’ll be sure to post an update in the next few days.

On a completely unrelated note, I’ve discovered that I love spaghetti squash. I can see why it’s touted as a favourite weight loss food — not only is it delicious, but it is also ridiculously low in calories. I found an oh-so-yummy spaghetti squash carbonara recipe on Slender Kitchen last week and have been dreaming about it ever since. (Oh, and it was man-approved too.)

We adapted the recipe a bit, but the original recipe can be found on the Slender Kitchen website.

Spaghetti Squash Carbonara

Ingredients
Spaghetti squash
Cooking spray
1/3 cup chopped pancetta
1/4 cup finely chopped onion
1 garlic clove, minced
1/2 cup skim milk
3 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley
1/8 tsp sea salt
1/8 tsp black pepper
1/4 cup warm water (you can also use chicken or veggie broth)
1 large egg

Instructions

  1. Cook the spaghetti squash with your preferred method. (Google is your friend, yo.) Let it cool and then cut it in half and shred it.
  2. Bring a medium skillet to medium high heat and coat with cooking spray. Add the pancetta and cook for about three minutes or until just browned. Add the onion and garlic. Saute for another three to four minutes.
  3. In a small bowl, whisk together the milk, Parmesan cheese, parsley, salt and pepper.
  4. Add the spaghetti squash to the skillet. Pour the cheese and milk mixture over the squash and toss to coat everything.
  5. In a small bowl, gently whisk the egg and warm water. Gently add the egg to the skillet and stir constantly. Cook for four more minutes until the sauce thickens. Season with salt and pepper if needed.
  6. Split into two servings. Each serving is only 215 calories. HOLLA!
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