Saturday, August 8, 2015

Spaghetti Squash Carbonara

One of my all time favorite pasta dishes is Spaghetti Carbonara and so when I decided to use the spaghetti squash version I was afraid that it would not be quite as good. I was so wrong y'all this was delicious and I can't wait to make it again soon!

Go ahead and try it I think you'll love it too!

Spaghetti Squash Carbonara


2 teaspoons salt
1 1/4 teaspoons black pepper
1 large spaghetti squash (about 2 pounds)
4 slices bacon, can use more if you want
2 teaspoons minced garlic, I use Penzey's Roasted Garlic 
1/4 cup chicken broth
2 egg yolks plus 1 whole egg
1 cup freshly grated Parmesan cheese or shredded Parmesan cheese works just as well

To prepare your squash for this dish:

First prepare your spaghetti squash by cutting it in half long ways. Place it face down in a casserole dish with enough water to cover the bottom. Wrap in saran wrap and microwave at high power for 10 minutes. Once the squash is tender let cool a bit and scoop out the seeds. Take a dinner fork and loosen the strands of squash and place in a bowl, toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper, set to the side.


While the squash is cooling, in a large saute pan, over medium heat, cook the bacon until it becomes crispy.  Add the garlic. Saute for 1 minute. Add the broth and cook until the liquid has completely evaporated. If using minced or roasted garlic there is no need to use broth.

In a medium bowl, whisk the eggs together with the cheese. Season with the remaining salt and pepper. Combine the eggs with the bacon mixture, warming the eggs in the pan. (Do not let the eggs cook through.) Add the spaghetti squash and toss to thoroughly combine and until squash is heated through. Adjust seasoning, if necessary and serve immediately.

Thanks  for stopping by y'all and please come again soon!