What’s for dinner Wednesday, a day late, because I didn’t want to wait until next week to post it for you!
I don’t know if I’ve mentioned this to you guys on here, but about 5 years ago, I visited Italy for the first time. Their food is absolutely ridiculous! I’d have to run like 50+ miles a week if I lived there! If you don’t include any of the stuffed and layered dishes (stuffed shells, manicotti, lasagna), my favorite pasta is carbonara. There is not a damn thing healthy about this dish! In fact, Here is an example of a traditional recipe that I’m sure would be delicious, but not so kind to the waistline:
I mean come on…. It’s Giada’s recipe, so you know it’s authentic and wonderful! I’ve never made a carbonara before this one, but I have always wanted to. This is another recipe that has been stewing in my head for a bit while trying to think of ways to healthify it.
A lot of times when I make a healthier version of a recipe, I’ll find one that looks good and then substitute ingredients. Other times, like this one, I look through several versions of the same recipe, pick certain ingredients that I like from different ones, and substitute the most unhealthy ingredients with healthier alternatives. I knew I wanted to use spaghetti squash instead of real pasta, but if you prefer the real thing, by all means, use it! You can put this sauce on whatever your heart desires!
I was fortunate enough to have girls’ night at my house the night I fixed this the first time, and it was a hit! I have to say I never expected it to turn out as great as it did!! I made it again later in the week, because we ate pretty much ALL of it! (Ok, I had like 1/2 a cup left to make one meal.) I was able to tweak and perfect it, and now I’m going to share it with you guys! It is gluten free as long as you use the spaghetti squash. I hope you guys enjoy it!!
here’s what you’ll need: