Garlicky Spaghetti Squash Carbonara


Heat oven to 400 degrees F.  Cut ends off squash then cut in half lengthwise.  Scoop out seeds; wash and dry both sides.  Coat a baking dish with cooking spray.  Place squash halves face down in baking dish; spray the skins lightly with cooking spray.  Bake 40 minutes then remove squash meat from rind, scraping and pulling with fork into strands and place in a medium serving bowl. Set aside; keep warm.  In a small sauce pan, combine skim milk, tofu, parmesan cheese and ground black pepper.  Bring to a simmer then blend in a blender.  Return to the pan and stir in the garlic, parsley and basil.  Cook for 1 more minute.  Ladle sauce on top of squash, then sprinkle with turkey bacon.    

Produce Used In This Recipe




Fall Squash

Courtesy of:
Gourmet Garden

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