Making healthy food choices can be extremely overwhelming. It’s hard to know where to start. I’ve been asked by readers in the past for more of my healthy eating, fitness and general wellness tips {I don’t often mention, but I was actually a certified personal trainer for a few years and geek out on this stuff. Such is the circuitous career of a blogger I guess!}.

For this week’s edition of Tasty Tuesday, I wanted to introduce you to one of my newest healthy addictions, paired with a dream space in which to cook it, of course.

Here is said dream kitchen. White subway tile in surround sound? Done and done.

I’m also weirdly obsessed with wrapped kitchen islands. Have you been catching that trend? I love how they let you play with different materials, colors and textures. But getting into those design weeds is another post entirely.

For now, onto my new culinary adventure…


I’m one of those weirdos that naturally prefers the healthier options of most things. I know, not normal. But one thing that took me a really long time to back away from is pasta. I love pasta. I think it was the only thing I ate for my entire 4-years of college. I lived in Italy for petesake!  

But I’ve watched enough food documentaries and read enough nutrition books to know that refined, processed carbohydrates are really not good for your metabolism {at least the way we traditionally consume them. Did you know Italians eat less than 1/2 cup of pasta as their normal serving size? That’s why you get to enjoy five courses there! But I digress}. 

So imagine my delight when I discovered pasta alternatives that eliminate processed flours all together: squash! I know what you’re thinking, how could this ever come close to replacing pasta. It obviously won’t be an exact replica, but it will satisfy that carnal urge for the familiar, the comforting. Trust me, I’ve even gotten the husband loving it. If you can get your man to shun pasta too, you must be onto something, right??

So I give you a recipe that I adapted after enjoying one of the best meals ever, with this girl, in this city. Note: it may not meet the healthy-eating police’s standards when it comes to the fat content, but this dish will certainly pass even the most stringent of taste tests!

Pick your battles.

Creamy Spaghetti Squash Carbonara – Gluten Free!

Adapted from this recipe by Chef Paul Gerard of Exchange Alley, NYC

1 spaghetti squash, roasted

1/4 cup heavy cream, reduced with water {but get the good stuff, don’t skimp people}

1/4 cup butter

1/2 cup grated pecorino romano cheese

1/2 package of thick cut bacon, chopped into small pieces

1/3 cup chopped parsley

2 eggs, poached

To Roast Your Squash

Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.

Prepare Your Carbonara

Melt butter in a heavy bottomed sauce pan. Add bacon and cook thoroughly. Add your spaghetti squash straight to the pan. Cover with cream, and sprinkle in cheese. Add a good dash of cracked black pepper and mix until cheese is melted and squash is warmed through. Sprinkle on parsley and stir to incorporate.

Spoon two bowls full of your Carbonara, top with your just-poached egg and serve immediately. Relish in the carb-free deliciousness.

Bon Appetito!


kitchen via design files, squash images via martha

What do you think?

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  1. First off, what a lovely kitchen! Secondly, I’ve been wanting to (re)try spaghetti squash recently – I myself don’t have a gluten sensitivity, but I suspect the hubs might so I better get on board too.

  2. Right Kristen?! I don’t know which I love more, the kitchen or my Carbonara recipe!!

  3. Sounds delicious! Definitely beats my spaghetti squash with canned tomato sauce recipe I was eating a few months ago! I love healthy alternatives which is why I started eating spaghetti squash. My favorite recipe using it is actually a cheesy hash browns version.

  4. I decided to give up gluten in January and it’s changed my life. I feel SO much better. I didn’t even realize I could feel normal after a meal. I’m always looking for new gluten free recipes, so thank you for sharing!


    Jules of Canines & Couture