SPAGHETTI SQUASH CARBONARA
If you've ever wondered what to do with a spaghetti squash, or you're tired of serving it with marinara sauce, here's a recipe for you. It's special enough for company and simple enough for every day. Based on the classic spaghetti carbonara, spaghetti squash is roasted in the oven and finished with a sauce of garlic, leeks, white wine, Parmesan, and a bit of bacon.
Provided by Jacci Mason
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle sea salt and ground black pepper into the bottom of a baking dish. Put squash halves into the baking dish with the cut sides facing downward. Pour enough water into the pan to be about 1/4-inch deep.
- Roast squash in preheated oven until flesh is tender, 60 to 90 minutes. Shred the flesh from the squash into strands and to a colander to drain excess liquid.
- Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.
- Put bacon into a skillet and place over medium heat; cook and stir until browned but not yet crisp, 5 to 7 minutes. Drain excess fat from the pan, retaining about 2 tablespoons. Cook and stir leek with the bacon until soft, about 2 minutes. Add garlic and continue to cook until fragrant, about 1 minute more.
- Pour white wine over the bacon mixture; cook until most of the liquid evaporates, about 5 minutes. Stir squash into the bacon mixture; cook and stir until any remaining moisture from the squash evaporates, 2 to 3 minutes.
- Gently stir the egg mixture into the squash mixture; cook until the liquid makes a creamy sauce and is heated through, 2 to 3 minutes more. Season with pepper. Garnish with parsley and Parmesan cheese.
Nutrition Facts : Calories 370.4 calories, Carbohydrate 37.2 g, Cholesterol 168.4 mg, Fat 16.4 g, Fiber 0.6 g, Protein 19.8 g, SaturatedFat 6.7 g, Sodium 755.6 mg, Sugar 1.6 g
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Ayishah Balde
[email protected]I don't know what all the fuss is about. This dish was just okay.
mohamed adam
[email protected]This recipe was a disaster! The squash was undercooked and the sauce was too salty.
Hmami Soffia
[email protected]I'm not sure what I did wrong, but my sauce turned out grainy. I think I'll try a different recipe next time.
LyeNeishia Hill
[email protected]This dish was a little bland for my taste. I think I'll add some more spices next time.
ABDUL REHMAN PANEZAI
[email protected]This recipe was easy to follow and the dish turned out great! I will definitely be making this again.
hammad hassan007
[email protected]The sauce was a little too rich for my taste, but the squash was cooked perfectly.
Zakir Hussan
[email protected]I love how this recipe uses spaghetti squash instead of pasta. It's a great way to get more vegetables into my diet.
Haniel Natrebo
[email protected]This recipe was a little more time-consuming than I expected, but it was worth it. The squash was tender and the sauce was creamy and flavorful.
Farrukh Amir
[email protected]I'm not a big fan of spaghetti squash, but this recipe changed my mind. The squash was cooked perfectly and the sauce was amazing.
Edgar Gallegos
[email protected]This dish was easy to make and turned out great! I used a pre-cooked spaghetti squash, which saved me a lot of time. The sauce was creamy and flavorful.
Samarpan Shahi
[email protected]I love spaghetti squash and I love carbonara, so I was excited to try this recipe. It did not disappoint! The squash was a great substitute for pasta and the sauce was rich and delicious.
amy cox
[email protected]This spaghetti squash carbonara was a hit with my family! The squash was perfectly cooked and the sauce was creamy and flavorful. I will definitely be making this again.