Thanksgiving is upon us…in one week! I’ve been busy making my menu and shopping list. We always have traditional foods…turkey, sweet potatoes, cranberry sauce, my sister’s baked corn …YUM!  Since finding I have a digestive sensitivity to gluten, however, I’ve been experimenting and searching for new recipes to try.  So today I’m posting one for you to try over the holidays when you are done with eating turkey.   This is my version of spaghetti  carbonara and although this version does not include eggs, it tastes  very similar. Enjoy my friends!

Roasted Spaghetti Squash Carbonara

I medium sized spaghetti squash

1/2  jar GF organic Alfredo sauce (ok…so I cheat a little)

1 cup frozen petite peas (thawed)

6 slices nitrate free bacon. (cooked crisp and crumbled)

3/4 C Shredded Parmesan cheese

Preheat oven to 375 degrees.  Cut squash in half lengthwise. Scoop out seeds. Place in a baking dish, cut side up. Slather generously with olive oil.  Bake for 45 -60 min. Check to see if it is fork tender in the thickest parts of squash. Allow to cool a bit then take a fork and scrape out spaghetti like strands of the squash and put in 2 quart casserole dish.  Toss with 1/2 a jar of the heated Alfredo sauce, peas and parmesan cheese. Salt and pepper to taste. (You can use more sauce if you like. I prefer less)

Garnish with crumbled bacon.

Easy peasy…. and no carb coma to follow!