Spaghetti Squash Carbonara recipe

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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
¼ pound bacon, cut into 1/4-inch pieces
1 leek, cleaned and chopped
2 cloves garlic, minced
⅓ cup white wine
1 tablespoon Parmesan cheese, or to taste, to garnish

Nutrition Info

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
servingSize: -
sodium: 755.6 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. 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.

  3. 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.

  4. Beat eggs, Parmesan cheese, and 3 tablespoons parsley together in a bowl.

  5. 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.

  6. 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.

  7. 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.

Recipe Yield

4 servings

Recipe Note

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.

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