I love spaghetti but it really doesn’t love me back! All those darn carbs just don’t agree with my type 1 diabetes, even the gluten free, rice and quinoa varieties that seem to be so much healthier. Darn those carbs!! I’ve used spaghetti squash in place of spaghetti a few times on the blog, including my spicy Spaghetti Squash Sopa Seca, but this has to be one of my favorites! It only takes a few ingredients to make this dish into a full-blown meal with practically no carbs! I mean, really, almost no carbs at all. Spaghetti squash, crispy salami, eggs, peas and spices.
Is there anything better than crispy hot salami cooked in a cast iron skillet?!?!? A traditional carbonara uses bacon but, thanks to my sister (who makes a version of this for her kids all the time), salami became the perfect replacement!
Pile it on, baby!!!
- 1 medium spaghetti squash
- 1 tsp coconut oil (or vegetable oil)
- 1 cup cubed salami
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp red pepper flakes
- 2 eggs, whisked
- 1/2 cup frozen peas
- 1 tsp lemon zest
- To cook spaghetti squash in the microwave, poke the raw squash with holes using a fork then place it in a heatproof bowl and cook in the microwave for 2 minutes to soften. Carefully cut the squash in half lengthwise with a sharp serrated knife and scoop out the seeds. Press the squash halves back together, put in the same bowl with 1/4 cup of water and cook in the microwave (uncovered) for 10-15 minutes. The squash is ready when the pulp comes out easily and has the texture of spaghetti. Cool the squash for 10 minutes, until easy to handle, then scoop out all of the spaghetti squash and set aside until ready to stir in to the salami.
- Heat oil in a cast iron skillet (or heavy bottom pan) over medium-high heat and add cubed salami to pan. Cook the salami until browned on all sides, stirring occasionally so salami doesn’t burn for around 5 minutes.
- Add the cooked spaghetti squash to the salami and stir until the squash is warmed through, around 1 minute then add the salt, pepper and red pepper flakes and stir to combine.
- Add the whisked eggs and stir constantly until the eggs coat the spaghetti squash and cook through. When you first stir the eggs, they will become thick and scramble and as you continue stirring, the eggs will break into little pieces and will begin to look like parmesan.
- Stir in the frozen peas, which will immediately defrost in the pan, and lemon zest then serve and enjoy!