3 Reviews

Here's the deal. This is a great recipe. I make pretty much the same one all the time. 2 things you can do, 1) remove the seeds from the tomatoes before dicing them it will make everything less watery and 2) use 2 egg yolks instead of 4 whole eggs. I only use the yolks for richness and thickening purposes. I also add some sauteed mushrooms and onions and a dash of heavy cream plus a LOT more parmesan cheese. I really like my flavor combination.

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ThinOne May 31, 2007

Is it possible you've never eaten spaghetti squash? From a squash lover's point of view this recipe was great. I bake my squash rather than boil. Cut in half and bake at 350 until strands come off easily. Cutting the eggs down to two makes a big difference.

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Rose Forget September 16, 2006

You poor thing! I saw the title of this recipe and thought it sounded good... before reading your comment. Thanks for the tip. LOL. Win some lose some. I have not made this. I am only rating it with five stars because any chef who apoligizes for a bad recipe to avoid others making the same mistake deserves them. Thumbs up, dear! There are two recipes of mine that I wish I could delete, also... but can't.

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Pot Scrubber August 26, 2006
Low- Carb Spaghetti Squash Carbonara With Bacon & Tomato