This seems to be a week of firsts on the blog. Last night I shared my first StitchFix experience and today I’m sharing our first Meatless Monday recipe. A popular hashtag on both Twitter and Instagram each Monday, it inspires many people to eat less meat by experimenting with one day of meatless cooking or meals each week. Over the years this movement has become quite popular as more and more research shows that reducing meat consumption can have many positive health benefits.
As I searched my blog, trying to see whether I’d previously shared a Meatless Monday recipe, I was surprised to not find a single Meatless Monday post. Maybe that’s because until recently, both Bo and I were of the mindset that a meal needed to have meat in order to be filling. Luckily, we’ve come a long way and now enjoy a meatless dinner every other week or so. Sometimes it is more simple, like spaghetti squash and marinara while other times it becomes a fun challenge which results in a delicious, often healthy recipe.
Tonight’s Meatless Monday recipe is the former. After a week of staring at the spaghetti squash just sitting on the counter, we knew we needed to put it to good use. An especially cold night inspired us to create a healthier version of one of our favorite comfort foods – carbonara. We ate our weight in carbonara when we were in Italy, our favorite of which was the fresh carbonara tossed table side in Rome during our meal at Felice A Testaccio. In fact, just thinking about it has my mouth watering. Can I please return to Italy immediately for wine, gelato and pasta? Until we can make our return, this recipe is going to be a regular in our rotation. It is healthy, at under 500 calories per serving, and it is full of rich flavor.