By Lori-Ann Marchese, Body Construct, LLC

As much as we love regular pasta, it does contain a high carb count, which is why I use spaghetti squash instead. It works well with almost any sauce, and one of my favorites is carbonara style, substituting low-sodium turkey bacon for pancetta. With some minor food replacements to healthier choices, you are well on your way to a healthier you.

Ingredients

Serves 6

• 1 large spaghetti squash

• 1 tbsp olive oil

• 3/4 cup turkey bacon

• 4 cloves of garlic (minced)

• 1 cup green peas

• 1 large egg

• 1/2 cup heavy cream

• 1/2 cup grated parmesan cheese

• Sea salt and black pepper to taste

Instructions

1. Preheat oven to 375 degrees. Using a sharp knife, slice the spaghetti squash in half, length-wise. Remove seeds and place onto a baking sheet, cut side down.

2. Bake 40-45 minutes or until fork can easily pierce through.

3. In a large pan, heat olive oil on medium-high setting. Add turkey bacon and garlic, sautée until bacon is sizzling (about 3 minutes).

4. Add peas and cook 3-5 minutes. Remove from heat.

5. In medium-size bowl, whisk, egg, heavy cream, and parmesan cheese.

6. When spaghetti squash is done baking, use a fork to pull out noodle strands. While squash is still hot, add creamy mixture into the large pan with bacon and peas.

7. Add sea salt and black pepper to taste. Garnish with fresh parsley.

Enjoy your healthy pasta with a side salad with olive oil and vinegar and a dash of sea salt.