There’s no reason to avoid the foods you love. Indulging in a savory plate of pasta once in a blue moon will not result in weight gain. However, if your love for these heavenly noodles are as strong as ours, your cravings may become difficult to ignore. But there’s no need to deprive yourself!
This tasty recipe takes the carb out of carbonara by swapping traditional pasta noodles with spaghetti squash. Not into meatballs? That’s OK. Try these seasoned-to-perfection vegan walnut “meatballs” instead!
Yields 12 meatballs
1 whole spaghetti squash
1 bunch asparagus, ends cut
2 Tbsp. butter
2 Tbsp. Vitacost Organic Extra Virgin Olive Oil
1 egg yolk, optional
1-2 oz. grated Romano cheese, optional
1 Tbsp. ground black pepper
1 tsp. kosher salt
3 Tbsp. toasted pine nuts, optional
1 lb. ground lamb
1 egg, beaten
3 tsp. tomato paste
1-1/2 minced garlic cloves
2 Tbsp. dried parsley
1-1/2 tsp. dried oregano
3/4 tsp. dried mint
1 tsp. Vitacost Himalayan Pink Salt
1/2 tsp. ground black pepper
- Prepare cacio e pepe: Preheat oven to 500 degrees F. Use fork to pierce spaghetti squash (all over). Roast for one hour. Cut open lengthwise, let cool, then spoon out seeds.
- In skillet on medium-high, heat butter and olive oil. Starting at one end, use fork to scrape out squash into skillet. Add asparagus. Use wooden spoon to separate squash into “noodles” and coat in butter and oil. Add salt and pepper. Cook asparagus until desired consistency and remove from heat.
- Prepare the meatballs: Preheat oven 350 degrees F. In mixing bowl, using your hands, thoroughly combine meatball ingredients. Mold mixture into 12 balls, place on baking sheet and bake for 20 minutes.
- Scoop noodles onto plate, creating a well for egg yolk (if using). Pour egg yolk into well while veggies are still hot to somewhat cook. Serve with meatballs and top with cheese and pine nuts.
For more paleo-friendly recipes, download our FREE paleo recipe e-book.