Over the weekend, we had the pleasure of dining at one of our favorite restaurants in Dallas, The Porch. The menu changes all the time and I was enchanted by the spaghetti squash carbonara I ordered. It was such a great concept. They smoked their portobello mushrooms which gave them an incredible flavor.  While I didn’t smoke my mushrooms, I did sauté them in the bacon fat which was a bit less effort and provided great flavor. My version of the dish was well received. The health benefit of squash over pasta is a bonus and its mild flavor lends itself beautifully to all kinds of flavors.


Click here for the recipe.