spaghetti squash carbonara

Ingredients

• Servings: 4
• 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
• 1 tablespoon parmesan cheese, or to taste, to garnish

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• 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 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.