Spaghetti Squash Carbonara

Spaghetti Squash Carbonara 

 
Prep Time: 10 minutes 

Cook Time: 45 minutes 

Ready In: 55 minutes 

Serves: 4 

Ingredients: 

●  1 large spaghetti squash

●  2 tablespoons olive oil

●  1 1/2 teaspoons kosher salt

●  1 teaspoon black pepper

●  6 slices of bacon, diced

●  3 large egg yolks

●  1/2 cup grated Parmesan cheese, plus extra for garnish

●  2 cloves garlic, minced

●  2 tablespoons heavy cream

●  Chopped fresh parsley, for garnish

Directions:  

1.  Preheat oven to 400°F. Cut squash in half crosswise and scoop out seeds with a spoon.

Rub each half with oil, 1 teaspoon of salt and ½ teaspoon of pepper. Place each half cut‑side‑down on a rimmed baking sheet lined with parchment paper.

2.  Roast until tender, about 35‑40 minutes. Let squash cool slightly before scraping with a fork to make spaghetti like squash strands. Set aside.

3.  While squash is roasting, set large skillet over medium heat. Add bacon and cook until completely browned and crispy, about 5‑6 minutes. Remove bacon from skillet, leaving about 2 tablespoons of bacon grease in pan, and transfer to paper‑towel‑lined plate.

4.  Add garlic to skillet and cook until fragrant, about 1 minute. Add squash and toss to coat. Remove from heat.

5.  Whisk together egg yolks, Parmesan cheese, heavy cream, remaining salt and pepper in a small bowl or measuring cup until smooth.

6.  Slowly pour egg mixture over squash, while continuously tossing, to create a smooth creamy sauce. Return bacon to skillet and toss to combine. Garnish with additional Parmesan and parsley, and serve.

Tip: Cutting the squash crosswise is preferred when making noodles so that the squash strands stay long and do not get cut in half!