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Spaghetti Squash Carbonara Popular Recipes

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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."

Ingredients :

  • 1 pinch sea salt, or to taste
  • 1 pinch freshly ground black pepper, or to taste
  • 1 large spaghetti squash, halved and seeded
  • 3 eggs, beaten
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley, plus extra for garnish
  • 1/4 pound bacon, cut into 1/4-inch pieces
  • 1 leek, cleaned and chopped
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1 tablespoon Parmesan cheese, or to taste, to garnish

Instructions :

Prep : 20M Cook : 4M Ready in : 1H40M
  • 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.

Notes :

  • You can make this vegetarian by omitting the bacon and using smoked salt in place of the sea salt (I suggest hickory-smoked sea salt) to get that smoky flavor. Or, you can simply omit the bacon entirely and use olive oil to cook the vegetables.

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